Delicious Homemade Kulfi Recipe: Traditional Indian Ice Cream

Ingredients

4 cups of full fat milk
1/2 cup of sugar
1/2 cup of condensed milk
1/2 cup of milk powder
1/2 teaspoon of cardamom powder
1/4 cup of chopped nuts (almonds, pistachios, etc.)
1/4 cup of chopped dried fruits (optional)
Saffron strands for garnish (optional)

Steps and instructions

Begin by pouring the 4 cups of full fat milk into a large, thick-bottomed pan. Place the pan on medium heat.
Bring the milk to a boil, stirring occasionally to prevent it from sticking to the bottom of the pan.
Once the milk has boiled, reduce the heat to low and let it simmer. Keep stirring frequently until the milk reduces to half its original volume.
Add the 1/2 cup of sugar to the reduced milk and stir until it is fully dissolved.
Add in the 1/2 cup of condensed milk and the 1/2 cup of milk powder, stirring continuously to ensure they are well combined and no lumps remain.
Stir in the 1/2 teaspoon of cardamom powder. This will give the Kulfi its characteristic flavor.
Remove the pan from the heat and allow the mixture to cool.
Once the mixture has cooled, add the 1/4 cup of chopped nuts, and the 1/4 cup of chopped dried fruits if using. Mix well.
Pour the mixture into kulfi molds or popsicle molds. If you don't have molds, you can use small cups or containers.
If you like, you can garnish each kulfi with a few saffron strands before placing them in the freezer.
Freeze the kulfi for at least 6-8 hours, or until fully set.
Once the kulfi is set, it can be served as is or unmolded and placed on a plate.

Tools for making

Large, thick-bottomed pan - This pan will be used to heat and reduce the milk.
Stirring spoon - Use a spoon to stir the milk while it boils and simmers.
Kulfi molds or popsicle molds - These molds will be used to freeze the kulfi mixture into individual servings.
Small cups or containers - If you don't have kulfi molds, you can use small cups or containers to freeze the kulfi.
Knife and cutting board - These are needed to chop the nuts and dried fruits for garnishing the kulfi.
Freezer - The kulfi needs to be frozen for several hours, so a freezer is necessary.

Recipe variations

Add a teaspoon of rose water or kewra water for a floral flavor.
Include a pinch of ground saffron strands for a more intense saffron flavor.
Replace the cardamom powder with a teaspoon of vanilla extract for a different flavor profile.
Add a tablespoon of cocoa powder for a chocolate kulfi variation.
Try adding a teaspoon of ground pistachios or almonds for added nuttiness.
Experiment with different toppings such as caramel sauce, chocolate syrup, or fruit compote.
Add a tablespoon of desiccated coconut for a coconut-flavored kulfi.
Replace the sugar with honey or maple syrup for a natural sweetener option.
Blend in some fresh fruits like mangoes, strawberries, or bananas to create fruity kulfi flavors.
For a vegan version, use almond milk or coconut milk instead of dairy milk, and replace condensed milk with coconut cream.

Recipe overview

Kulfi is a traditional Indian dessert that is cherished for its rich and creamy texture. Similar to ice cream, but denser and creamier, it's made by reducing milk and sugar, then flavoring the mixture with sweet spices and nuts. This recipe will guide you through the process of making homemade Kulfi, a delightful treat that's perfect for cooling off on a hot day or serving as a decadent end to a meal. Expect to invest some time in reducing the milk, as this is what gives Kulfi its characteristic richness. But don't worry, your patience will be rewarded with a dessert that's truly out of this world. Enjoy the process and the delicious result!

Common questions

How long does it take to make Kulfi?
The entire process of making Kulfi, including boiling and reducing the milk, cooling the mixture, and freezing, takes approximately 7-9 hours.
Can I use low-fat milk instead of full-fat milk?
Full-fat milk is recommended for this recipe as it gives a creamier and richer texture to the Kulfi. However, you can use low-fat milk if desired, but the texture and taste may be slightly different.
Can I use other flavors instead of cardamom?
Cardamom is a traditional flavoring for Kulfi and adds a unique taste. However, you can experiment with other flavors such as saffron, rose water, or even vanilla extract if you prefer.
What can I use if I don't have kulfi molds?
If you don't have kulfi molds, you can use popsicle molds, small cups, or even ice cube trays as an alternative.
Can I add other ingredients like chocolate or cocoa powder?
While traditional Kulfi doesn't include chocolate or cocoa powder, you can definitely experiment and add them to create a chocolate-flavored variation. Adjust the sugar accordingly to balance the sweetness.
How long can I store Kulfi in the freezer?
Kulfi can be stored in the freezer for up to 2 weeks. Make sure to cover it tightly with foil or plastic wrap to prevent ice crystals from forming.

Serving dishes and utensils

Mixing Bowl - A large bowl to mix the ingredients together.
Whisk - To whisk the ingredients and ensure they are well combined.
Large, Thick-Bottomed Pan - To boil and simmer the milk.
Spatula - To stir the milk and scrape the sides of the pan.
Kulfi Molds or Popsicle Molds - To pour the kulfi mixture and freeze them into desired shapes.
Small Cups or Containers - An alternative if you don't have kulfi molds for freezing the mixture.
Knife - To chop the nuts and dried fruits for garnishing the kulfi.
Freezer - To freeze the kulfi until it is fully set.
Serving Plates or Bowls - To serve the kulfi once it is ready to be enjoyed.

Origin stories

Kulfi, known as the "Indian Ice Cream," hails from the Indian subcontinent during the Mughal Empire in the 16th century. The dessert was a royal treat enjoyed in the grand courts of the Mughal emperors. Legend has it that in the winters, the royal household would send servants up to collect ice from the Himalayan mountain peaks. The ice was then used to freeze the kulfi mixture, resulting in a uniquely dense and creamy form of ice cream we still relish today. The royal chefs would infuse the kulfi with local flavours like saffron, cardamom, and pistachios, making this dessert truly a reflection of India's rich culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.