Description
This traditional Kulfi Ice Cream recipe offers a rich and creamy Indian frozen dessert made by slowly simmering full-fat milk until it thickens, then blending it with aromatic spices like cardamom and saffron, sweetened condensed milk, and rose water for a delicate floral hint. The mixture is chilled and frozen in molds, garnished with crushed pistachios or almonds, resulting in a dense, velvety kulfi that melts beautifully on the tongue.
Ingredients
Scale
Milk Mixture
- 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
- Boil the milk: In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 20-25 minutes, stirring occasionally until the milk reduces to about half its original volume.
- Add sugar and condensed milk: Stir in the sugar and sweetened condensed milk. Continue to simmer the mixture for another 5-7 minutes, allowing it to thicken slightly and blend the sweetness.
- Flavor the mixture: Add ground cardamom, the saffron along with the warm milk it was soaked in, and rose water if using. Stir well to incorporate all flavors, then simmer for an additional 2-3 minutes.
- Cool the mixture: Remove the pan from the heat and allow the mixture to cool to room temperature. Once cooled, cover and refrigerate for 2-3 hours to chill thoroughly.
- Freeze the kulfi: Pour the chilled mixture into kulfi molds or small cups. Insert wooden sticks if using molds. Alternatively, cover the container with plastic wrap if not using sticks.
- Freeze overnight: Place the molds or containers in the freezer for at least 6-8 hours or overnight, until the kulfi is completely set and firm.
- Serve: To unmold, briefly dip molds in warm water and gently pull out the kulfi. Garnish the kulfi with crushed pistachios or almonds and serve immediately for the best texture and flavor.
Notes
- Adjust sugar according to your taste preference and milk sweetness.
- Full-fat milk is essential for authentic creamy texture; low-fat milk will result in a less rich kulfi.
- Soaking saffron in warm milk helps release more flavor and color.
- If you don’t have kulfi molds, small cups or popsicle molds work well as alternatives.
- For a vegan version, substitute dairy milk with coconut or almond milk and use a plant-based condensed milk alternative.
- Crushed nuts not only garnish but add a pleasant texture contrast.
