How to make Kulfi (Indian Milk Ice Cream)


How to make Kulfi (Indian Milk Ice Cream)


Kulfi is undoubtedly India’s best sweet dessert on a stick. This classic, creamy, traditional Indian ice cream is centuries old and has been passed down from the Mughal kitchens. A rich frozen dessert that is made with reduced full fat milk and flavoured with either cardamom or saffron. Milk is slow cooked on low flame over a long period with constant stirring till it reduces to one third of its original quantity. The reduced milk is slightly thick rabri with bits of malai or top of milk.

Step One

Ingredients - Full fat milk - 1.25 lts, Powdered Sugar - 1/3 cup heaped, Cardamom - 4, powdered, Pistachios - 8, roughly chopped (optional), Saffron - few strands, soaked in a tbsp of warm milk for 10 mts.

Step Two

Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.

Step Three

Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity. It will have a rabdi consistency and slightly thick.

Step Four

Turn off flame and allow to cool.

Step Five

Once cool, place the mixture in the fridge for a few hours. (This helps reduce formation of ice crystals during freezing process)

Step Six

Pour the chilled mixture into kulfi moulds and close the lids.

Step Seven

Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours.

Step Eight

Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily.

Step Nine

Insert kebab or ice cream stick in the kulfi and serve. You can garnish with more nuts.


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