Kulfi is a dense, slow-frozen Indian ice cream made by simmering sweetened milk until it thickens, then flavoring it with aromatic ingredients like cardamom , saffron , rose , or pistachios . Unlike Western ice cream, kulfi is not churned, giving it a creamier, more fudge-like texture.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 1 hrTotal Time 1 hr 15 minsBase
1 l full-fat whole milk
½ cup sugar
¼ cup sweetened condensed milk (optional for richness)
2 tbsp milk powder (optional, for extra creaminess)
Flavoring
½ tsp cardamom powder
A pinch of saffron threads, soaked in 1 tbsp warm milk
2 tbsp finely chopped pistachios or almonds
1 tsp rose water (optional)
Reduce the Milk
1
In a heavy-bottomed saucepan, bring the milk to a boil.
Lower heat to a simmer and cook, stirring frequently to prevent scorching.
Reduce to about ⅓ of the original volume (takes ~45 minutes).
Scrape down the milk solids (malai) on the sides back into the pot as it cooks.
Sweeten and Flavor
2
Add sugar , condensed milk , and milk powder (if using).
Stir well until dissolved and mixture is thick.
Add cardamom , saffron milk , chopped nuts , and rose water .
Simmer for 2–3 more minutes, then turn off the heat.
Cool and Fill
3
Let the mixture cool to room temperature.
Pour into kulfi molds , small cups, popsicle molds, or a loaf pan.
Insert sticks (if using) and cover molds with foil.
Freeze
4
Freeze for 6–8 hours , or until fully set and firm.
To unmold, dip molds in warm water for 10 seconds and gently pull out.
To Serve
5
Serve plain or garnished with extra chopped pistachios , rose petals , or a drizzle of falooda syrup .
Often paired with falooda noodles , basil seeds , or rabri in more elaborate versions.
Flavor Variations
6
Mango Kulfi: Add ½ cup mango pulp after cooking the base
Malai Kulfi: Skip nuts and flavor only with cardamom
Paan Kulfi: Add crushed betel leaf and gulkand (rose preserve)
Chocolate Kulfi: Mix in 2 tbsp cocoa powder and chocolate chips
Pairing Suggestions
7
Drink: Masala chai or sweet rose milk
Side: Serve after biryani, kebabs, or Indian festive meals
Ingredients Base
1 l full-fat whole milk
½ cup sugar
¼ cup sweetened condensed milk (optional for richness)
2 tbsp milk powder (optional, for extra creaminess)
Flavoring
½ tsp cardamom powder
A pinch of saffron threads, soaked in 1 tbsp warm milk
2 tbsp finely chopped pistachios or almonds
1 tsp rose water (optional)
Directions Reduce the Milk
1
In a heavy-bottomed saucepan, bring the milk to a boil.
Lower heat to a simmer and cook, stirring frequently to prevent scorching.
Reduce to about ⅓ of the original volume (takes ~45 minutes).
Scrape down the milk solids (malai) on the sides back into the pot as it cooks.
Sweeten and Flavor
2
Add sugar , condensed milk , and milk powder (if using).
Stir well until dissolved and mixture is thick.
Add cardamom , saffron milk , chopped nuts , and rose water .
Simmer for 2–3 more minutes, then turn off the heat.
Cool and Fill
3
Let the mixture cool to room temperature.
Pour into kulfi molds , small cups, popsicle molds, or a loaf pan.
Insert sticks (if using) and cover molds with foil.
Freeze
4
Freeze for 6–8 hours , or until fully set and firm.
To unmold, dip molds in warm water for 10 seconds and gently pull out.
To Serve
5
Serve plain or garnished with extra chopped pistachios , rose petals , or a drizzle of falooda syrup .
Often paired with falooda noodles , basil seeds , or rabri in more elaborate versions.
Flavor Variations
6
Mango Kulfi: Add ½ cup mango pulp after cooking the base
Malai Kulfi: Skip nuts and flavor only with cardamom
Paan Kulfi: Add crushed betel leaf and gulkand (rose preserve)
Chocolate Kulfi: Mix in 2 tbsp cocoa powder and chocolate chips
Pairing Suggestions
7
Drink: Masala chai or sweet rose milk
Side: Serve after biryani, kebabs, or Indian festive meals
