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Kulfi Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 77 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 8 hours 40 minutes
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Description

This traditional Kulfi Ice Cream recipe delivers a rich and creamy Indian frozen dessert made from simmered full-fat milk, flavored with aromatic cardamom, saffron, and rose water. Enhanced with sweetened condensed milk for sweetness and creaminess, this kulfi is garnished with crushed pistachios or almonds for a delightful texture. Perfect for a refreshing treat on warm days or as a festive dessert.

Ingredients

Main Ingredients

  • 4 cups full-fat milk
  • 1/2 cup sugar (adjust to taste)
  • 1/4 cup sweetened condensed milk
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon saffron threads (optional, soaked in 1 tablespoon warm milk)
  • 1/2 teaspoon rose water (optional)

Garnish

  • 1/2 cup crushed pistachios or almonds

Instructions

  1. Boil the milk: In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat. Once boiling, reduce heat to low and simmer for 20-25 minutes, stirring occasionally until the milk reduces to half its original volume.
  2. Add sugar and condensed milk: Stir in sugar and sweetened condensed milk, then continue to simmer for another 5-7 minutes for the mixture to thicken slightly.
  3. Flavor the mixture: Add ground cardamom, saffron with the soaked milk, and rose water if using. Stir thoroughly and simmer for an additional 2-3 minutes to blend the flavors.
  4. Cool the mixture: Remove from heat and allow the mixture to cool to room temperature. Transfer to the refrigerator and chill for 2-3 hours.
  5. Freeze the kulfi: Pour the chilled mixture into kulfi molds or small cups. Insert wooden sticks if using molds, or cover the bowl with plastic wrap if freezing in a larger container without sticks.
  6. Freeze overnight: Place the molds or cups in the freezer and freeze for at least 6-8 hours or overnight until fully set and firm.
  7. Serve: To unmold, briefly dip kulfi molds in warm water and carefully pull out the frozen kulfi. Garnish with crushed pistachios or almonds and serve immediately.

Notes

  • Adjust sugar according to your preferred sweetness.
  • Use full-fat milk for the best creamy texture and rich flavor.
  • Saffron and rose water are optional but add authentic aroma and taste.
  • Simmering milk slowly helps develop the characteristic thick and dense kulfi texture.
  • If molds are unavailable, use small cups and serve with spoons.
  • Ensure kulfi is completely frozen before serving to maintain the traditional dense consistency.

Find it online: https://slsrecipes.com/kulfi-ice-cream-recipe/