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.
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.
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.
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 for 6–8 hours, or until fully set and firm.
To unmold, dip molds in warm water for 10 seconds and gently pull out.
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.
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
Drink: Masala chai or sweet rose milk
Side: Serve after biryani, kebabs, or Indian festive meals
6 servings