Tiranga Kulfi: Step-by-Step Guide to Making a Festive Ice Cream

As the cold breeze of January fills the air and Republic Day celebrations are round the corner, it is that time of the year when patriotism can be felt everywhere around, not just in the decorations or attire but also through your culinary creation. What better way to do justice to the tricolor of the Indian flag than crafting a dessert to represent its hues? Celebrate with Tiranga Kulfi, a dessert that serves as not only a feast to the eyes but also as a creamy delight to the palate.

Imagine having a rich kulfi which had saffron white and green layers which was not only rich in flavor but had also symbolic meaning for everyone. This dessert would be great to welcome family members, community gathering, or to surprise kids staying at home. It's a great fusion of traditional elements with a creative twist that makes Republic Day all the more special. Here's how you can whip up this patriotic dessert that will turn heads and bring smiles all around.

Recipe for Tiranga Kulfi: Step-by-Step Guide

Ingredients

• 1 liter full-cream milk
• 200 grams condensed milk
• 100 grams sugar
• 1/2 teaspoon cardamom powder
• 10-12 saffron strands, soaked in warm milk
• 1/2 teaspoon edible green color (matcha or spinach extract can also be used)
• 1/2 teaspoon edible orange color (natural saffron or food-grade orange color)
• 1/4 cup finely chopped pistachios
• Kulfi moulds or small paper cups

Method:

Start by boiling full-cream milk in heavy-bottomed pan over medium flame. Stir very frequently to not burn it at the bottom or sides and further reduce it down to half that quantity. Boiled down now, add condensed milk, sugar and cardamom powder, blending them perfectly into the thicker milk.

Divide the mixture into three portions. For the saffron layer, mix the soaked saffron strands into one portion until it achieves a vibrant orange hue. For the green layer, blend in edible green color or matcha powder into another portion. Leave the final portion plain for the white layer.

Pour the green mixture into the kulfi molds carefully. Fill them up to one-third of their height. Freeze the layer for 1–2 hours until it is set. Then, pour the plain white mixture to form the middle layer and freeze it until firm. Finally, add the saffron-infused orange layer on top and freeze it for another 6–8 hours or overnight.

To serve, gently shake the kulfis out of their molds by running them under warm water for a few seconds. Add some chopped pistachios on top for added crunch.

How to Add Edible Colors to the Kulfi

Adding Saffron for the Orange Layer

Soak saffron strands in warm milk for at least 30 minutes to extract the deep, rich color and the subtle flavor of saffron. Stir this mixture into the kulfi base to achieve the saffron-orange color. This is a natural process, giving it an earthy flavor and a festive look.

Using Natural Green Color

Alternatively, use matcha powder or spinach extract for a chemical-free alternative. To prepare spinach extract, blanch the spinach leaves, puree them to a smooth paste, and then strain the juice. Mix the juice into the kulfi mixture to get an appealing green hue without sacrificing health or taste.

Using Food-Grade Colors

If you prefer edible color from the stores, please ensure it is food grade and safe. Use a small pinch of orange and green food coloring in the kulfi mixtures and improve the taste. Mix very well to avoid uneven patches.

Storage Tips for Tiranga Kulfi

Storage Using Airtight Molds

To prevent the kulfi from absorbing freezer odors, always use airtight kulfi molds. If you’re using paper cups, wrap them tightly with cling film before freezing.

Avoid Freezer Burn

Ensure the kulfi mixture is cooled to room temperature before pouring it into the molds. This step minimizes ice crystal formation, ensuring the kulfi remains creamy and smooth.

Storing Leftovers

For leftover kulfis, remove them from their molds and individually wrap them in parchment paper. Place them in a freezer-safe box. It keeps them fresh and prevents layers from bleeding into each other.