Here’s a wonderfully simple and aromatic Elaichi Kulfi (Cardamom Kulfi) recipe — where cardamom is the hero! This version is minimal, elegant, and loaded with desi flavor using just a few ingredients.
🌿 Elaichi Kulfi (Cardamom Kulfi)
📝 Ingredients:
- 1 liter full-fat milk
- ½ cup sugar (or to taste)
- 5–6 green cardamom pods (crushed or powdered – adjust to taste)
- 2 tbsp malai or cream (optional, for richness)
- 1 tsp cornflour (optional – to thicken quickly)
🔥 Instructions:
- Boil and Reduce Milk:
- Pour the milk into a heavy-bottomed pan.
- Bring it to a boil, then simmer on low heat.
- Keep stirring often and reduce it to half its original quantity (about 40–45 minutes).
- Add Flavor and Sweetness:
- Add crushed cardamom (or powder), sugar, and cream (if using).
- Mix 1 tsp cornflour in 2 tbsp cold milk and add to the pan to make it thicker and smoother.
- Cook for another 5–7 minutes.
- Cool & Freeze:
- Let the mixture cool to room temperature.
- Pour into kulfi molds, small bowls, or cups.
- Freeze for 6–8 hours or until fully set.
- Serve:
- Unmold by dipping the mold briefly in warm water.
- Serve plain or with a sprinkle of extra cardamom or crushed nuts (optional).
💡 Tips:
- If you love cardamom, try mixing 1 tsp of elaichi powder + some crushed seeds for a stronger aroma.
- You can skip cornflour if you’re reducing the milk fully.
- Want it extra creamy? Add 2 tbsp of condensed milk instead of sugar.
Would you like a no-cook blender version of this Elaichi Kulfi too?
