Kulfi Recipe (Kulfi Ice cream)

Kulfi is a rich, creamy and frozen dessert, perfect for summer or for any festive meal. It is made by reducing milk slowly to thick malai and adding nuts, khoya, sugar and little saffron. The texture is dense, smooth and melts slowly in mouth, giving that traditional kulfi feeling.

You can try this when you want special dessert that looks fancy but is actually simple to make. Kulfi take some time because milk needs to reduce slowly, but taste is totally worth it. Kids and adults both love it, because it is sweet, nutty and very creamy. It is bit of work, but so satisfying when you serve and see everyone enjoying it.

Jump to:

• About Malai Kulfi
• Malai Kulfi Ingredients
• How to make Kulfi Recipe Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Malai Kulfi

Kulfi is a creamy ice cream, that's rich, flavorful and loaded with nuts. This is made from milk reduced to thick consistency along with khoya and nuts which gives it rich taste. Saffron and cardamom gives it lovely aroma and bit golden color. I usually top it with chopped nuts for extra crunch and taste.

The texture is smooth but also slightly grainy from nuts. You can grind the nuts coarsely or fine depending on your preference. It is thick enough to hold shape in popsicle molds and melts slowly in the mouth. The sweetness is balanced by the natural creaminess of milk and richness of khoya.

Many variations of kulfi exist. Some are flavored with mango, rose, or pistachio, some use condensed milk for faster preparation. But malai kulfi is classic and gives that traditional taste which feels very homely and special. You can even serve it with falooda or just plain after meals.

I usually make kulfi when I have some time in the evening. I prefer to freeze overnight so it sets properly. Showing the mold under running water makes demolding easy.

Malai Kulfi Ingredients

• Milk - I just used full cream milk for rich taste and creamy texture. You can use low fat milk but malai will be less creamy and a bit thin.
• Sugar - I used sugar which adds sweetness. You can adjust it to taste, little more or less as you like.
• Almonds - I have used almonds, ground with sugar and pistachios. This adds crunch and nutty flavor. You can also roast them slightly before grinding, it gives nice aroma.
• Pistachios - I used pistachios with almonds. This adds color and rich taste. You can also use only almonds if you prefer, it still tastes good.
• Cardamom - I have used half cardamom. This adds lovely fragrance.
• Saffron - I added a pinch which gives color and mild aroma. You can increase little more for deeper golden color.
• Khoya - I used unsweetened khoya which gives richness and thickens to the kulfi. You can use fresh or store bought, both works fine.

Similar Recipes

• Mango Ice Lollies
• Rose ice
• Semiya ice
• Paal Ice
• Mango Yogurt Popsicles

How to make Kulfi Recipe Step by Step

1.Grind together sugar, almonds, pistachios, saffron and cardamom together to a slightly coarse mixture, Set aside. Boil milk in a pan.

2.Simmer for 15 minutes till milk reduces. Stir in between to avoid burning at the bottom. Now add nuts sugar mixture.

3.Add khoya and cook for few more minutes. Malai will start collecting.

4.Scrap the sides and keep cooking till the mixture is thick and creamy like shown below.

5.Keep cooking till it coats the ladle as shown. Cool down completely. Then pour it in kulfi molds / popsicle molds. I used my kulfi shaped popsicle molds.

6.Wrap with silver foil, insert ice cream stick and freeze for 6-8 hours at least, I always freeze it over night. Then show the popsicles side part under running tap water. Slowly remove the kulfis and serve.

Serve immediately.

Expert Tips

• Grinding nuts - I usually grind almonds and pistachios fine. You can just make it a bit coarser if you want some crunch in kulfi.
• Milk - I boil milk and simmer it slowly, stir often so that it does not burn. This adds natural thickness and creaminess to kulfi.
• Adding khoya - I add khoya after nuts mixture. This helps malai collect and gives very rich taste.
• Freezing - I usually wrap molds with foil and insert sticks. Freeze for 6-8 hours or overnight for best setting.
• Demolding - Show popsicle mold under running tap water for few seconds, then slowly pull stick. Kulfi comes out clean and keeps shape nicely.

Serving and Storage

Serve them as dessert or snack. You can also cut into pieces if using big molds. Leftovers can be stored in freezer covered with foil for few days. For easy serving, show mold under running water slightly, then pull gently. Kulfi stays creamy even after freezing.

FAQS

1.Can I skip saffron?

Yes you can, but saffron gives nice color and aroma. Without it kulfi will be ivory in color.

2.Can I use condensed milk?

Yes you can, it makes preparation faster. Reduce sugar accordingly.

3.Can I make it without khoya?

Yes, but khoya gives richness and helps kulfi set well. You can add little cream as substitute.

4.Can I grind nuts coarsely?

Yes you can. Coarse nuts add texture. I grind fine for kids so they don't pick nuts.

5.How long to freeze kulfi?

Freeze at least 6-8 hours or overnight. Longer freezing makes kulfi set firm and easy to demold.

If you have any more questions about this Kulfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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