Kulfi
Indian-style frozen dessert — denser and creamier than American ice cream, with cardamom, saffron, and pistachios. Made from reduced milk for the signature rich texture. The traditional summer treat across the Indian subcontinent.
Prep Time
18 min
Cook Time
23 min
Servings
6
Calories
332 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Milk1 ½ cup
- Sugar¾ cup
- Pistachios1 ½
- Butter½ cup
- Vanilla Extract1 ½ tsp
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Milk1.5 cup
- Sugar0.75 cup
- Pistachios1.5
- Butter0.5 cup
- Vanilla Extract1.5 tsp
Instructions
- 1
In a heavy-bottomed pot, bring 4 cups of whole milk to a simmer over medium-low heat. Stir constantly to prevent scorching.
- 2
Reduce the milk by half over 30-40 minutes of stirring. The milk should be thick, slightly yellowish, and reduced to about 2 cups. This is the key to kulfi's rich texture.
- 3
Stir in ½ cup of sugar, ½ cup of sweetened condensed milk (boosts the richness), ½ teaspoon of green cardamom powder, a pinch of saffron (bloomed in 1 tablespoon warm milk for 5 minutes), and 2 tablespoons of chopped pistachios.
- 4
Cook 5 more minutes until everything is well combined. Cool completely to room temperature.
- 5
Pour into kulfi molds (traditional conical shape) or popsicle molds or small disposable cups. Insert sticks (or freeze first then insert).
- 6
Freeze at least 6 hours, ideally overnight. To unmold: dip the bottom of the mold briefly in warm water (5-10 seconds), invert onto a plate. Garnish with extra chopped pistachios. Eat immediately — kulfi melts faster than ice cream.
Watch how to make Kulfi
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Reduce milk by half. The 30-40 minutes of stirring is essential. There's no shortcut.
- 2.Stir constantly. Milk scorches on the bottom of the pan in seconds.
- 3.Heavy pot is essential. Thin pans burn the milk. Cast iron or thick stainless steel.
- 4.Don't skip the saffron. Even a small pinch adds depth that defines kulfi.
🔬 Why It Works
Kulfi's signature density and creaminess come from reducing milk by half — concentrating the milk solids and fat that create the rich texture. The slow reduction adds slight caramelized notes that distinguish kulfi from ice cream. Cardamom and saffron provide the warm aromatic flavors that define South Asian sweets.
Frequently Asked Questions
Can I shortcut with condensed milk only?▾
Where do I find kulfi molds?▾
Variations?▾
Why is mine icy instead of creamy?▾
4.7
365 home cooks rated this
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Related Recipes
Chicken Alfredo Pasta
Veggie Wrap
Chicken Caesar Salad
Beef Burger
Margherita Pizza
