Orange Kulfi Recipe – Authentic Indian Frozen Dessert with Nuts

Last Updated on 2 months by Neha Deshmukh

Orange Kulfi Recipe – Authentic Indian Frozen Dessert With Nuts

Hey everyone! If you’re anything like me, you absolutely love a good, cooling dessert on a hot day. And honestly, is there anything more satisfying than a homemade treat? Today, I’m sharing a recipe that’s been a family favourite for years – Orange Kulfi! It’s a delightful twist on the traditional Indian frozen dessert, bursting with fresh orange flavour and a delightful crunch from the nuts. Trust me, this one’s a winner.

Why You’ll Love This Recipe

This Orange Kulfi isn’t just delicious; it’s surprisingly easy to make! It’s a fantastic way to enjoy the vibrant flavours of summer, and it’s a guaranteed crowd-pleaser. Plus, using actual oranges as molds? It’s just so pretty! It’s a little bit special, a little bit fancy, but totally achievable for a weeknight dessert.

Ingredients

Here’s what you’ll need to create this dreamy Orange Kulfi:

• 5 navel oranges
• 1 litre milk (full fat recommended for the creamiest kulfi!)
• 1 cup milk powder
• 1 cup cream
• ?? cup sugar (we’ll talk about adjusting this!)
• ?? tsp orange food colour (optional, but adds a lovely hue)
• 2 tbsp cashews, chopped
• 2 tbsp almonds, chopped
• 2 tbsp pistachios, chopped

Ingredient Notes

Let’s chat about the ingredients for a sec, because getting these right makes all the difference!

Navel Oranges: Selecting the Best Ones
You want oranges that are fairly large and have a good weight to them. This makes them easier to work with as molds. Navel oranges are perfect because they’re sweet and have a relatively smooth peel.

Milk, Milk Powder & Cream: Achieving the Right Consistency
Using a combination of milk, milk powder, and cream is key to that signature kulfi texture. The milk powder adds richness and helps prevent ice crystals. Full-fat milk and cream are your friends here – they give you the best, most luxurious result.

Nuts: The Importance of Freshness (Cashews, Almonds, Pistachios)
Freshly chopped nuts make a huge difference. They’re more flavourful and have a better crunch. I like to toast mine lightly in a dry pan for a few minutes to really bring out their aroma.

Orange Food Colour: Natural Alternatives & Usage
Okay, the food colour is totally optional! If you prefer to avoid it, that’s perfectly fine. The kulfi will still taste amazing. If you do use it, a little goes a long way. You can also explore natural alternatives like a tiny pinch of turmeric for a subtle golden hue.

Sugar: Adjusting Sweetness to Your Preference
The amount of sugar is really up to you. I usually start with ¾ cup and taste as I go. Remember, freezing dulls sweetness, so you might want it a little sweeter than you think!

Step-By-Step Instructions

Alright, let’s get cooking (or rather, freezing!).

1. First, carefully cut the oranges horizontally, creating a top and bottom “cap” and a hollowed-out shell. Gently scoop out all the pulp, being careful not to damage the orange shells. Don’t worry if it’s not perfect – it adds to the rustic charm!
2. In a heavy-bottomed kadai (or saucepan), combine the milk, milk powder, and cream. Simmer over medium heat, stirring constantly, until the mixture thickens slightly. This usually takes about 15-20 minutes. Patience is key here!
3. Add the sugar and orange food colour (if using) to the milk mixture. Continue to simmer for another 10 minutes, stirring frequently, until the sugar is completely dissolved.
4. Remove from heat and let the mixture cool completely. Then, refrigerate for at least an hour – this helps it set up nicely. Once chilled, gently mix in the orange pulp (or juice if you prefer a smoother texture) and the chopped nuts.
5. Carefully pour the kulfi mixture into the orange shells, filling them almost to the top. Cover with the orange “caps”.
6. Freeze for at least 8 hours, or preferably overnight. This is the hardest part – waiting!
7. To serve, gently run the orange shells under warm water for a few seconds to loosen the kulfi. Slice and serve chilled.

Expert Tips

Want to take your Orange Kulfi to the next level? Here are a few of my go-to tricks:

Achieving a Smooth Kulfi Texture
Stirring constantly while simmering is crucial. It prevents the milk from scorching and ensures a smooth, creamy base.

Preventing Ice Crystal Formation
The milk powder really helps with this, but you can also add a tablespoon of cornstarch to the milk mixture for extra smoothness.

Perfecting the Orange Flavor
Don’t discard the orange pulp! It adds a lovely, natural orange flavour. You can also add a teaspoon of orange zest to the milk mixture for an extra boost.

Tips for Easy Demolding
Running the orange shells under warm water really does the trick. Don’t overdo it, though – you don’t want to melt the kulfi!

Variations

Let’s get creative! Here are a few ways to customize this recipe:

Vegan Orange Kulfi
Substitute the milk and cream with coconut milk and coconut cream. It’ll have a slightly different flavour, but it’s still incredibly delicious! My friend, Priya, swears by this version.

Sugar-Free Orange Kulfi
Use a sugar substitute like stevia or erythritol to taste.

Spice Level: Adding a Hint of Cardamom or Saffron
A pinch of cardamom powder or a few strands of saffron infused in warm milk adds a beautiful aroma and flavour. My grandmother always added a tiny bit of cardamom – it’s a lovely touch.

Festival Adaptations: Holi & Summer Celebrations
During Holi, you can add a sprinkle of edible silver leaf (varak) for a festive touch. It’s also perfect for cooling down during those scorching summer months!

Serving Suggestions

Orange Kulfi is fantastic on its own, but you can also serve it with a sprinkle of chopped nuts, a drizzle of honey, or a side of fresh fruit. It’s a beautiful dessert to present at a dinner party, or just to enjoy with family.

Storage Instructions

Leftover kulfi can be stored in an airtight container in the freezer for up to a week. However, let’s be real – it probably won’t last that long!

FAQs

Got questions? I’ve got answers!

What is the difference between Kulfi and ice cream?
Kulfi is traditionally made by slowly evaporating milk, resulting in a denser, creamier texture. It’s not whipped like ice cream, and it often features cardamom, saffron, and nuts.

Can I use other citrus fruits besides oranges for this recipe?
Absolutely! You can try lemons, limes, or even grapefruits. Just adjust the sugar accordingly.

How can I make Kulfi without a freezer? (Traditional Matka Method)
Traditionally, kulfi was frozen in earthenware pots (matkas) buried in ice. While that’s a bit tricky these days, you can try using a well-insulated container and placing it in the coolest part of your kitchen. It won’t be as firm, but it will still be delicious.

What is the best way to chop the nuts for Kulfi?
I like to use a sharp knife to roughly chop the nuts. You want them to be small enough to distribute evenly throughout the kulfi, but still have a bit of texture.

Can I add other dry fruits like raisins or dates to the Kulfi?
Definitely! Raisins and dates would add a lovely sweetness and chewiness. Just chop them finely before adding them to the mixture.

Enjoy making (and eating!) this delightful Orange Kulfi. I hope it brings a little bit of Indian sunshine to your day! Let me know how it turns out in the comments below. Happy cooking!