Guava Kulfi Recipe – Authentic Indian Frozen Dessert with Saffron & Cardamom

Last Updated on 2 months by Neha Deshmukh

Guava Kulfi Recipe – Authentic Indian Frozen Dessert with Saffron & Cardamom

Introduction

Oh, kulfi! Just the word conjures up childhood memories of summer evenings and the delightful anticipation of that creamy, fragrant treat. This Guava Kulfi recipe is a little slice of those memories, and I’m so excited to share it with you. It’s a beautiful blend of sweet guava, aromatic cardamom, and luxurious saffron – a truly authentic Indian frozen dessert that’s surprisingly easy to make at home. Trust me, once you taste this, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just another frozen dessert. It’s a journey into the heart of Indian flavors. The guava adds a unique tropical sweetness, while the cardamom and saffron lend a warmth and elegance that’s simply irresistible. Plus, it’s a fantastic way to enjoy seasonal guavas! It’s perfect for a special occasion, a summer gathering, or just a little self-care treat.

Ingredients

Here’s what you’ll need to create this magic:

• 1 litre full cream milk
• 4 cardamom pods
• 500 gms ripe guava
• 1/4 cup milk powder
• 1 tsp cornflour
• 1/4 cup sugar
• 2 pinches saffron strands
• Handful slivered almonds and pistachios

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Guava Selection & Ripeness: You want guavas that are just ripe – slightly soft to the touch, but not mushy. The aroma should be fragrant. Pink-fleshed guavas are lovely for their color, but white-fleshed work beautifully too.
• Full Cream Milk vs. Other Milk Types: Full cream milk is key here. It gives the kulfi that rich, creamy texture we’re after. You can experiment with other milk types, but the result won’t be quite as decadent.
• The Significance of Cardamom in Indian Desserts: Cardamom isn’t just a flavor; it’s a feeling! It’s a staple in Indian sweets, adding a warm, floral note that’s incredibly comforting. Don’t skimp on it!
• Saffron: Quality and Usage: A little saffron goes a long way. Look for good quality saffron strands – they’ll have a vibrant color and a strong aroma. Soaking them in a tablespoon of warm milk for about 15-20 minutes before adding them to the kulfi base helps release their flavor and color.
• Matkas (Earthen Pots) – Traditional vs. Modern Molds: Traditionally, kulfi is served in matkas (earthen pots). They add a lovely rustic charm and keep the kulfi wonderfully cold. But don’t worry if you don’t have them! Popsicle molds or small bowls work perfectly well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and roughly chop your guavas. Pop them into a blender and puree until smooth. Then, sieve the puree to remove any pesky seeds. Nobody wants a seedy kulfi!
2. In a heavy-bottomed pan, bring the milk and cardamom pods to a boil. Now, this is the part that needs a little patience. Reduce the heat to low and simmer for about 20 minutes, stirring constantly to prevent sticking. You want the milk to reduce by about half – it will thicken slightly.
3. While the milk is simmering, let’s make a slurry. In a small bowl, whisk together the cornflour, milk powder, and a little water to form a smooth paste. This will help thicken our kulfi.
4. Once the milk has reduced, add the sugar and stir until it’s completely dissolved. Now, slowly pour in the cornflour paste, stirring continuously to avoid any lumps. Keep stirring until the mixture thickens a bit more.
5. Time for the good stuff! Add the saffron (and the milk it was soaking in, if you used it) and the guava puree to the milk mixture. Stir well, ensuring everything is beautifully combined and there are no lumps.
6. Let the mixture cool to room temperature. Then, pour it into the freezer and let it freeze for about 4 hours, or until it’s semi-set – think soft-serve consistency.
7. Now, for the secret to super-smooth kulfi! Blend the semi-frozen mixture again. This breaks up any ice crystals and gives it that velvety texture.
8. Stir in the slivered almonds and pistachios. Pour the mixture into your matkas or molds.
9. Finally, freeze overnight (or for at least 6 hours) until completely solid.

Expert Tips

A few little things to keep in mind for kulfi perfection:

• Achieving the Perfect Kulfi Texture: The key is slow cooking and the cornflour slurry. Don’t rush the milk reduction process!
• Preventing Ice Crystal Formation: Blending the semi-frozen mixture is crucial. It breaks up those pesky ice crystals and gives you a smoother result.
• Adjusting Sweetness Levels: Feel free to adjust the sugar to your liking. Start with 1/4 cup and add more if you prefer a sweeter kulfi.

Variations

Want to get creative? Here are a few ideas:

• Vegan Guava Kulfi: Substitute the full cream milk with coconut milk and the milk powder with cashew powder.
• Gluten-Free Adaptation (Naturally Gluten-Free): This recipe is naturally gluten-free! Just double-check your milk powder to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level – Adding a Hint of Ginger or Black Pepper: My grandmother used to add a tiny pinch of ground ginger or black pepper to her kulfi. It adds a lovely warmth!
• Festival Adaptations – Holi or Summer Celebrations: Kulfi is perfect for Holi or any summer celebration. You can even add a drop of food coloring to match the festive theme!

Serving Suggestions

Serve the kulfi directly from the matkas (if you have them) or unmold it popsicle-style using a skewer dipped in warm water. Garnish with a few extra slivered nuts and a sprinkle of saffron.

Storage Instructions

Kulfi is best enjoyed fresh, but you can store it in the freezer for up to a week. Just make sure it’s tightly sealed to prevent freezer burn.

FAQs

Let’s answer some common questions:

• What is Kulfi and how is it different from ice cream? Kulfi is a traditional Indian frozen dessert made with slow-cooked, condensed milk. Unlike ice cream, it’s not whipped, resulting in a denser, creamier texture.
• Can I make Guava Kulfi without an ice cream maker? Absolutely! This recipe doesn’t require an ice cream maker. The blending step is key to achieving a smooth texture.
• What is the best way to prevent ice crystals from forming in Kulfi? Blending the mixture when it’s semi-frozen is the most effective way.
• Can I use other fruits besides guava to make this Kulfi? Definitely! Mango, strawberry, and even rose petal kulfi are popular choices.
• How can I tell when the milk has reduced enough for the Kulfi base? The milk should reduce by about half and thicken slightly. It should coat the back of a spoon.
• Where can I find Matkas (earthen pots) for serving? You can find matkas at Indian grocery stores or online.
• What is the role of cornflour in this recipe? Cornflour helps to thicken the kulfi base and gives it a smooth, creamy texture.