With summer in full swing, berries have overcrowded the market and with the temperatures shooting high, Instant Berry Kulfi sounds like a perfect happiness to the belly. Kulfi is every Indian’s guilty pleasure. Restaurants tend to get a frown face from the customer if the menu doesn’t end with kulfi. Be it wedding, birthday party or a causal family gathering, ending the meal with this milk based, eggless creamsicle is everybody’s favorite ritual.
An authentic kulfi recipe requires reducing the milk for a couple of hours until you get that thick cream-like consistency. It is then finally sweetened with sugar and then flavored with cardamom powder. No churning. Just pour in a steel container or paper cups and let it freeze. It’s that simple!
Of course, if you look for kulfi recipes, you will find various different ways to prepare kulfi. Some like to add solid milk (Khoya) and some prepare it with condensed milk. There is no right or wrong way to prepare this summer treat. And as for flavor, there are no limitations either.
The Kulfi recipe that I am sharing with you today is an Instant version. Sometimes, you need this kind of recipes in your life, especially if standing by the stove for long hours is not your thing. This instant kulfi just needs a quick blend and then freeze to set. I didn’t use any sugar since the condensed milk is rich and sweet enough. I did add some maple syrup while blending the berries, just for that perfumy flavor.
Instant Berry Kulfi (Eggless Berry Creamsicles)
- ½ cup assorted berries
- 1 cup condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon maple syrup
- Put the berries in a blender along with the maple syrup and give it a mix. Once done, divide the mixture evenly to fill bottom part of 6 kulfi/popsicle molds.
- Pour condensed milk and heavy whipping cream to the same blender. Give it a whisk and pour it on top of the berry mixture in the molds. Allow the kulfi/popsicle molds to freeze for 30 minutes.
- Take out the kulfi/popsicle molds and insert a stick in the center of each of the mold and let it freeze completely. It should take 5 hours to set completely.
- To release the kulfi from the mold, take a glass of warm water and dip the mold carefully by holding the sticks. Then, grip the mold tightly and pull the kulfi out. If the weather is warm, it should happen without much effort. If it’s cold, then you might have to dip the mold in warm water a few times.
It's cool and beautiful berry kulfi images. Thanks for sharing a nice picks.
Amazing photos, the dish deserves a try!
This looks so good. I am wondering if this will be good with blackberries. I got a lot of frozen blackberries . Thanks for the recipe..
Thanks Shobee and yes you could absolutely use any kind of berries you like!
maybe in the winter, i might be willing to stir things on the stove for hours. not in the summer heat, though! these sound even easier than no churn ice cream, maybe because i always start whisking the whipped cream by hand and then get too tired and give up and switch to an electric one.
YUM and beautiful! These will be the perfect treat in Hotlanta. Can't wait to try them.
I LOVE these shots and your son must have been over the moon when you made these.
Thanks too for sharing your knowledge of the traditional recipe details.
They are berry creamy!
These sound absolutely divine! Just perfect for a summer treat :). I've never heard of kulfi but I already know I'll love it!
Your photos are stunning! and these pops look like the perfect summer treat
Laura | Tutti Dolci
I just made creamsicles today too! 🙂 These are so pretty with the vibrant berry color!
These photos are stunning! I'm so glad to have found you!
Likewise Kate 🙂