Kulfi (Indian Ice-cream)


Kulfi is traditionally made from just milk, simmered down for hours and poured into this typical conical mold pictured here, and frozen.


My favorite quick and easy recipe uses evaporated and condensed milk to make it rich and creamy. Any shape of popsicle mold or even a ice cube tray will work.



1  14-ounce can condensed milk

2  12-ounce cans evaporated milk

8 ounces whipping cream

1/2 cup finely chopped pistachio nuts or almonds

1 teaspoon crushed saffron  (optional)

1/2 – 1 teaspoon cardamom powder  (optional)


Add all the ingredients together in a large bowl, and beat with a hand mixer till the liquid is well blended.

Pour into the molds.  Freeze overnight.

Dip into water water to remove from the molds just before serving.

Slice and serve with additional nuts if desired.


Note: I personally do not like my Kulfi very sweet but if you prefer it sweeter, reduce the evaporated milk to only 1 can.



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