Kulfi (Creamy Indian Ice Cream)


  • 2 liters (8 cups) milk (preferably full cream

  • 1 can condensed milk

  • 1 cup milk powder

  • 4 tbsp sugar (optional-use only if you want it a little more sweet)

  • 1/4 nutmeg powdered

  • 10 to 12 cardamom pods, powdered

  • saffron (optional)

  • pistachios, crushed (for garnishing)


In a heavy bottomed pot or pan, mix in the milk, condensed milk and milk powder and cook on medium heat until the milk comes to a rolling boil, about 15 minutes. Once the milk comes to a boil cook on low heat for about 25 to 30 minutes, stirring in between to prevent sticking, until the mixture thickens and caramelizes and gets that lovely kulfi flavour.

In a small bowl pour a ladle of the mixture and mix in the cardamom and nutmeg and make a smooth paste. Sir in the paste into the kulfi mixture. If used directly the cardamom forms lumps which makes it difficult to disintegrate into a homogenous mixture.

Allow to cool and pour into kulfi moulds. If you do not have kulfi moulds, pour into shot glasses and when the mixture is half frozen, about 30 minutes, insert a stick into it. Chill overnight or for 6 to 8 hours.

This quantity gave me 12 medium sized kulfis and 5 small ones with little bowls.

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