Segahtani Kulfi
Segahtani Kulfi is a traditional frozen dessert that originates from the Indian subcontinent. Known for its rich and creamy texture, it has become a beloved treat across South Asia and beyond. The origins of kulfi date back to the Mughal era, where it was expertly crafted using ice brought down from the Hindu Kush mountains. Over the years, this dessert evolved, with families passing down their unique recipes through generations.
Ingredients
Preparation
To begin the preparation of Segahtani Kulfi, gather all the ingredients. The process involves reducing the milk to achieve a dense and creamy consistency which is the hallmark of a good kulfi. The mixture is then enhanced with aromatic spices like saffron and cardamom, along with a nutty texture from the pistachios and almonds.
Cooking Process
Step 1: Infusing the Milk
Start by pouring the milk into a heavy-bottomed pan. Bring it to a boil, then lower the heat and allow it to simmer. Stir frequently to prevent it from sticking to the bottom of the pan.
Step 2: Adding the Aromatics and Sweeteners
Once the milk has reduced by half, add sugar to taste followed by a pinch of saffron strands and crushed cardamom pods. Stir well, allowing the sugar to dissolve and the spices to infuse fully.
Step 3: Incorporating the Nuts
Crush the pistachios and almonds into small pieces and add them to the mixture. Continue to simmer the mixture, stirring constantly until it thickens further. This should take a short time, but set a cooking timer to ensure it doesn’t over-thicken.
Step 4: Final Touches and Freezing
Before removing the mixture from the heat, add a few drops of rosewater for an additional floral note. Let the kulfi mixture cool to room temperature, then pour it into molds. Freeze for at least 6 to 8 hours, or until set.
Enjoying Segahtani Kulfi
Once the cooking timer has elapsed and the kulfis are well-frozen, they are ready to serve. To extract the kulfi from the molds, dip the molds briefly in warm water. Serve the kulfi with an extra sprinkle of pistachios on top for garnish.