Denser and creamier than ice cream, Kulfi is a traditional Indian sweet that comes in myriad exotic flavors. Try this delightfully easy and delicious treat today!
This kulfi recipe is very easy and does not take tons of time. I have added pistachios and almonds, but you can customize the flavoring to your own liking.
- 1 Litre of Milk, full cream
- 200 gram khova/khoya/mawa
- ½ Cup sugar or to taste
- ¼ tsp saffron / Kesar
- ½ teaspoon cardamom powder
- 2 tbsp cashew, chopped
- 12-15 Almonds (shredded), blanched
- 2 tbsp pistachios, chopped
- Kulfi moulds
- In a heavy and wide pan or Kadai (Indian wok), heat milk over low heat. The milk will reduce and thicken in this period of time.
- Stir the milk often so that it does not scorch or burn at the bottom of the pan.
continue to cook on low flame until the milk thickens.
now simmer for 15 minutes or until the milk reduces to half.
Add the sugar and saffron, bring to a boil again and simmer for another minute or two.
- Grate khoya (mawa) or crumble it very well to a fine texture.
- In a blender grind pistachio and almonds to a coarse powder. Transfer to a bowl and set aside.
- After 4 to 5 minutes, when the mixture has thickened, add the grated khoya (mawa), powdered almonds & pistachios, and ½ teaspoon of cardamom powder.
- Stir to mix nicely. Simmer the milk till sugar and khoya are nicely dissolved in the milk.
- Taste and add more sugar if required.
- Switch off the heat. Let the mixture cool down to room temperature.
- Now pour the mixture into kulfi moulds, serving bowls, a tray or in shot glasses.
- Cover with lids or aluminum foil and Set Kulfi in the freezer for 5 – 6 hours or best overnight.
- Once the kulfi is frozen solid, unmould it by sliding a butter knife at the edges, rubbing the mould between your palms, or dipping the mould in warm water to loosen it.
- Remove from the mould, and serve immediately.
Tips and Variations
- Use a heavy-bottomed saucepan to simmer the milk
- You can add your choice of nuts and flavorings. Skip the saffron if you do not have them.
- Keep stirring the milk frequently to prevent it from burning/scorching at the bottom
- Cool the kulfi mix to room temperature before pouring it into moulds and freezing
- This kulfi mix can also be frozen in clay pots or matkas – to make delicious matka kulfi! Matka kulfi has an extra layer of earthy flavour from the clay pots – try this if you can get your hands on some matkas!
- Simply scale the batch up to make a larger serving for small parties.