kulfi recipe

Kulfi Recipe

Kulfi Recipe

Kulfi is a popular Indian subcontinent dessert, which is quite popular in India, Pakistan, Bangladesh, Nepal and Middle East.  It is widely available in Indian restaurants of Australia, Europe and East Asia. This dessert is likely originated in Mughal Empire.

Kulfi has similarity with Ice cream, but is denser and creamer. Kulfi is traditionally prepared by evaporating sweetened milk via slow cooking process. Continuous stirring is required to avoid sticking to the bottom of the vessel. It is cooked until volume is reduced to half. It has a distinctive taste due to caremilization of lactose and sugar during the cooking process. Saffron or cardamoms are added for extra flavour.

The condensed milk is then frozen in tight sealed moulds and is then kept in fridge. Traditionally, the moulds are submerged in ice mixed with salt to speed up the freezing process. The ice/salt mix, along with its submerged Kulfi moulds are placed in a “matka” earthen pot that provides insulation from external heat. Kulfi thus prepared by slow freezing renders smoothness and devoid of ice crystals.

I suggest you give this astonishing recipe a try. I am sure you will love it.
If you are looking for some ice cream links, do follow our recipes of Vanilla ice cream, Chocolate ice cream, Strawberry ice cream, Kesar Pista ice cream.


How to make Kulfi Recipe


Milk (Doodh) 1 liter
Sugar (Chini) ¼ cup
Condensed milk 4-5 table spoon
Cardamom (Elaichi) Powder ½ tea spoon
Almonds (Badam) finely sliced 4 table spoon
Pistachios (Pista) finely sliced 4 table spoon
Saffron (Kesar) Few strands


  • 1. Mix condensed milk and milk in a heavy bottom pan.
  • 2. Boil milk till it reduces to half of its original quantity and becomes thick.
  • 3. Keep stirring milk on medium flame so that it does not stick to the bottom of the vessel.
  • 4. Then add sugar, cardamom powder, almonds, and pistachios and cook it for 5-7 minutes till the sugar dissolves completely.
  • 5. Then take it off from the heat and allow it to cool completely.
  • 6. Pour the liquid into kulfi moulds and refrigerate it in deep freeze for 6 to 7 hours.
  • 7. Now your Kulfi is ready to serve.

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