Kulfi Recipe

Kulfi recipe with step by step photos and video recipe – is a creamy delicious ice cream dessert that is made from thickened milk, sugar and other flavoring ingredients.

This kulfi recipe does save a lot of time as it uses fresh cream and corn starch to thicken the mixture quickly. It yields delicious and creamy kulfi icecream without the flavor of starch.

Patience is the key to make an authentic homemade kulfi recipe. There is no shortcut method to achieve the original flavor of kulfi. You can make instant versions of kulfi with condensed milk.

The instant kulfi does taste good but the traditional method of making malai kulfi is the best kulfi ever.

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#Serving Suggestion: Serve as a dessert after meal or anytime of the day. Add some falooda sev (vermicelli), sabja seeds and rose syrup on it to make kulfi falooda.

⇒Do give this recipe a try and share your comments below with me.

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Kulfi Recipe
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4.72 from 7 votes

KULFI RECIPE

Kulfi recipe with step by step photos and video recipe – is a creamy delicious ice cream dessert that is made from thickened milk, sugar and other flavoring ingredients.

Course Dessert
Cuisine Indian
Keyword kulfi
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 kulfis
Author Achala

Ingredients

  • cup full fat whole milk
  • ½ cup full fat whole milk to dissolve the corn flour


  • 2 tbsp corn flour
  • ¼ cup sugar
  • ½ cup fresh cream or malai
  • 10-12 unsalted pistachios finely chopped
  • 10-12 almonds finely chopped
  • 1 tsp cardamom powder
  • 20-25 strands saffron (kesar) crushed
  • 2-3 drops of kewra essence

Instructions

  • Collect all the required ingredients.
  • Take milk in a heavy sauce pan or heavy bottom pan.
  • Bring the milk to a boil on medium heat.
  • Allow it to boil further for 10-15 mins on a medium flame.
  • Keep stirring often to prevent the milk solids getting burnt at the bottom.
  • Meanwhile add corn flour to milk.
  • Stir well and make sure there are no lumps.
  • After 15 minutes of boiling the milk, add sugar.
  • Let the sugar dissolve and continue to boil for another 5 to 6 mins on low flame.
  • After 5 mins, add the corn starch paste.
  • Keep on stirring after adding the paste, so that no lumps are formed.
  • The whole mixture has to be lump free, so keep on stirring.
  • After 4 to 5 mins, when the mixture has thickened, add cardamom powder, crushed saffron along with chopped almonds and pistachios.
  • Stir very well and just simmer for a minute or two on a low flame.
  • Pour cream if using.
  • Cook for another 3 to 4 minutes more.
  • Switch off the flame.
  • Add a few drops of kewra essence or kewra water.
  • Mix it well and let the kulfi mixture cool. The mixture thickens further upon cooling.
  • I removed it to a bowl, so it gets cool faster.
  • Once it is cooled to room temperature, pour into kulfi molds or in serving bowls or in paper cups.
  • Cover with a foil and freeze the kulfi.
  • One the kulfi is set, it is time to serve. To remove the kulfi from the mould, dip it into warm water for few seconds only, it will come out very easily or rub it between your palms. From the heat of the palm, side will get loose and will come out from the glass or mould.
  • Garnish with some chopped nuts like pistachios.
  • Serve kulfi directly in the serving bowl or plates.

Notes

  • It is crucial to stir the milk and also scrap the sides and bottom of the pan. If doing so, you are preventing the milk from burning. If milk burns, it tastes really bad.
  • It must be covered really well, so ice crystals will not form on top.
  • Do not try this recipe with low fat or fat free or 1%, 2% milk. It will not give good result. Always use whole milk or full fat milk.
  • Chop or slice the nuts using knife. Do not crush them in powder form. Chopped nuts give some texture to the kulfi.
  • I used cream just to achieve the thick consistency quickly and it also give rich taste to the kulfi. You can also skip it and cook for a little longer.
  • There are chances of the kulfi not freezing properly. It means you need to keep simmering and stirring till the milk thickens beyond rabri consistency.

How To Make Kulfi (Step By Step Instructions With Photos) :

1. Collect all the required ingredients.

2. Take milk in a heavy sauce pan or heavy bottom pan.

3. Bring the milk to a boil on medium heat.

4. Allow it to boil further for 10-15 mins on a medium flame.

5. Keep stirring often to prevent the milk solids getting burnt at the bottom.

6. Meanwhile add corn flour to milk.

7. Stir well and make sure there are no lumps.

8. After 15 minutes of boiling the milk, add sugar.

9. Let the sugar dissolve and continue to boil for another 5 to 6 mins on low flame.

10. After 5 mins, add the corn starch paste.

11. Keep on stirring after adding the paste, so that no lumps are formed.

12. The whole mixture has to be lump free, so keep on stirring.

13. After 4 to 5 mins, when the mixture has thickened, add cardamom powder, crushed saffron along with chopped almonds and pistachios.

14. Stir very well and just simmer for a minute or two on a low flame.

15. Pour cream if using.

16. Cook for another 3 to 4 minutes more.

17. Switch off the flame.

18. Add a few drops of kewra essence or kewra water.

19. Mix it well and let the kulfi mixture cool. The mixture thickens further upon cooling.

20. I removed it to a bowl, so it gets cool faster.

21. Once it is cooled to room temperature, pour into kulfi molds or in serving bowls or in paper cups.

22. Cover with a foil and freeze the kulfi.

23. One the kulfi is set, it is time to serve. To remove the kulfi from the mould, dip it into warm water for few seconds only, it will come out very easily or rub it between your palms. From the heat of the palm, side will get loose and will come out from the glass or mould.

24. Garnish with some chopped nuts like pistachios.

25. Serve kulfi directly in the serving bowl or plates.

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