Creamy Lime & Coconut Kulfi
Prep time: 5-10 mins | Cooking time: 20 mins | Freezing time: 6 hours or overnight
- 2 cups (500 ml) whole milk (don’t use low fat)
- 1 cup (250 ml) sweetened condensed milk (like Milkmaid/Amul Mithaimate) * see notes
- 1 cup (250 ml) heavy cream/fresh cream * see notes
- 1/4 cup freshly grated coconut * see notes
- zest of 1 lime * see notes
- 1 teaspoon (or more) lime or lemon juice * see notes
- mangoes (preferably) or any fresh pulpy fruit
- toasted coconut slivers, to garnish (optional)
1. Place the milk, condensed milk and fresh cream in a heavy based pan and whisk lightly until smooth and lump free. Place the pan over a medium heat and cook until the mixture reduces to one third of its quantity (when the mixture has thickened and begins to coat the back of the spoon and looks visibly reduced from the quantity you started off with). Remove from heat and let it cool.
2. In the meanwhile on a medium heat, toast the grated coconut and when the milk mixture has cooled down completely, add the toasted coconut to it. Add the lime zest and lime juice a few drops at a time, whisking the mixture vigorously, tasting along the way, until you are satisfied with its flavour. Pour the mixture into kulfi moulds and freeze overnight.
3. To serve, hold a warm cloth around each mould and gently press it to release onto a serving dish. Serve with mangoes or fresh fruit of your choice. Garnish with toasted coconut slivers if desired.
1. I used the Milkmaid condensed milk that comes in a 397 gm tin. I didn’t need to use it completely and was left with approx a little less than 1/4 cup remaining which I used for another dish. You can go ahead and use up the entire tin if you wish (if you cant think of anything to do with the remainder) but for the given quantity of milk the kulfi may turn out a tad too sweet, so you can adjust the sweetness by adding another 1/2 cup of milk and proceeding with the rest of the recipe.
2. I used the Al Marai fresh cream (total of 2-1/2 tubs of 100 gram each). You can use Amul fresh cream if you are in India or if the Nestle thick cream tins are available you can use them too – they have a longer shelf life.
3. The original recipe called for 2 teaspoons of lime zest (grated rind/outer skin of a lime) and 3 tablespoons of the juice. I suggest you use less of both and increase it after tasting the mixture. I have made this kulfi twice with different amounts of lime. Some people don’t like the excessive lime flavour as it may taste like the cream has curdled. Also, the zest may be too strong for some, so I recommend using very little lime juice and zest – just enough to give that hint of lime but one that does not overpower the entire flavour of the kulfi.
4. The original recipe called for 1/2 cup of grated coconut which in my opinion was too much. You can use as much coconut as you wish.