The best way to explain kulfi is as Indian ice cream. Kulfi isn’t churned like ice cream, though. This is a wonderful treat for the summer. This is a quick and simple kulfi recipe. Nowadays, I seldom ever prepare kulfi the traditional method.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 2 cups whole milk
- ½ cup condensed milk
- ¼ cup dry milk powder
- 2 teaspoons white sugar, or to taste (Optional)
- ½ teaspoon ground cardamom
- 1 pinch saffron threads
- ¼ cup chopped pistachio nuts
Instructions
- Stir the milk, condensed milk, and dry milk powder together in a heavy-bottomed pan and bring to a boil. Add the sugar, cardamom, and saffron to the boiling milk; reduce heat to low and simmer, stirring frequently, for 10 minutes. Remove from heat and allow to cool to room temperature; fold the pistachio nuts into the mixture.
- Pour the mixture into popsicle molds and freeze until solid, about 1 hour
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 108 mg |
| Sugars | 21 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Makes an authentic tasting kulfi, which is too sweet for me, even without the sugar. As another review mentions the quantity is on the small side. I had enough for 3 helpings. May have been a mistake converting cups to European measures
This recipe is so easy and the kulfi came out so delicious! Only downside is that it made about 3 popsicles only, when the recipe yield was 6. Next time I will triple or quadruple the recipe because they were eaten quickly!
WOW – it tasted like an artisan ice cream, so rich and creamy and fragrant with cardamon but very easy to make. Everyone asked me for the recipe. This will be a regular from now on. I might half the sugar next time, or not add it at all.
Made this for an Indian dinner party and it turned out well. Left out the saffron and didn’t add any extra sugar. I froze it in mini-cupcake trays, one metal and one silicone, covered with aluminum foil. The silicone ones turned out more even and also were much easier to pop out of the form.
My family loved this recipe. I didn’t have saffron but love the cardamom taste. Was really a yummy and delicious treat for sure.
Good recipe – this is much more authentic than the other one on this site with bread in it. Also, I did not add the sugar – it was sweet enough with the condensed milk. I simmered for longer than recommended to make it richer. It was delicious.
SOOOO GOOD!!! I didn’t have cardamom, so I used half cinnamon and half nutmeg to replace it and it still turned out so delicious. Poured it into a dish and froze it and my friend and sat and devoured the entire thing with two spoons. I also used sweetened condensed milk, i assumed the recipe called for that. Added a bit extra cinnamon just cause I like lots of it, but this turns out like a smooth artesian ice cream!!!