This is one of Chef Gaggan Ananad’s favorite frozen desserts. One of the best memories of his childhood that he loves to offer to his customers. Like many a good thing, Kulfi has come from Persian “Qulfi”, meaning covered cup. During the Mughal empire in the 16th century, ice used to be brought from the Hindukush range for emperor Babar. And apart from making sherbet, it was used for Kulfi as well. Paired with dry fruits, pistachio rose petals, etc, The detailed recipe and process are documented duly in the cult book Ain-e-Aqbari.
The Orange Kulfi Kolkata is a delicious twist to traditional kulfi which is packed with flavors from the Orange rind and set in the orange shells to be frozen. The first time Chef Gaggan tasted this Kulfi he was in the streets of Kolkata (Calcutta), where they still serve the orange kulfi in the orange shell. The refreshing flavors from the orange are absolutely delicious and make a comforting Indian dessert for parties after a heavy meal.
Here’s a traditional Orange Kulfi in Kolkata recipe as a cold Indian dessert for parties or during the festival of Holi or simply make for the summers and enjoy it with your family.
- 3 liters Milk, 2% fat milk
- 1/2 cup Sugar
- 2 cups orange pulp
- 2 tablespoons Orange marmalade jam
How to make Orange Kulfi Kolkata
- To begin making the Orange Kulfi Recipe, we will first prepare the shell of the orange. Using the knife, cut the orange into half and scoop out the pulp of the orange or peel the pulp out of the orange skin/ shell. Ensure the shell does not break. Keep the shell aside.
- Peel the thin skin of the pulp, remove any seeds, cut the pulp into tiny pieces and keep this aside.
- The next step is to condense the milk to make the Kulfi. For this heat milk in a heavy-bottomed saucepan and bring the milk to a boil.
- Once the milk comes to a boil, turn the heat to low, simmer the milk with almost continuous stirring and reduce the milk to more than half its quantity. Of course, if you have a Carpigiani Pasteurizer, it will make it easy for you.
- It is important to note that during the initial stages of milk condensation frequent stirring is important, but as it begins to start condensing and reaches less than half the quantity it is absolutely important that you stir continuously.
- This is because condensed milk tends to get stuck to the bottom and sides of the pan and burn; leading to a very unpleasant taste. The burning of milk is also toxic so you want to be extra careful.
- Once it is reduced to about more than half of its quantity stir in the sugar until it dissolves completely. Once it does, allow the kulfi milk mixture to cool completely.
- Once the Kulfi cools, stir in the orange marmalade and the orange pulp mixture into the condensed kulfi mixture.
- Pour the Orange kulfi mixture in the orange shells you kept aside or you can also set in another bowl and later serve the orange kulfi in the orange shells. I prefer the latter method, as it is easier to scoop the orange kulfi like ice cream put it in the shells, and serve it to your friends and family.
- Note: Freeze the orange for at least fifteen hours or more to set well. If you have a professional batch freezer, it will take only a few minutes.
- Serve the Orange Kulfi Recipe as a cold Indian dessert for parties or during the festival of Holi or simply make for the summers and enjoy it with your family.
Waiting for the spring…Enjoy this awesome Orange Kulfi in Kolcata, Frozen Art Chef Lovers!