- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1 l
- 200 g
- 120 ml
- ½ tsp
- ¼ tsp
- 30 g
- 20 g
- 50 g
Process
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In a heavy-bottomed saucepan, bring the whole milk to a boil over medium heat, stirring occasionally to prevent scorching.
Reduce the heat to low and simmer the milk, stirring frequently, until it has reduced to about half its original volume, about 30–35 minutes. Scrape the sides and bottom of the pan often.
Stir in the sweetened condensed milk, heavy cream, and sugar (if using). Continue to simmer for another 5 minutes, stirring constantly.
Add the ground cardamom, saffron threads (along with the soaking milk), and chopped pistachios. Mix well and remove from heat.
Allow the mixture to cool to room temperature, then pour into kulfi molds or small ramekins. Cover tightly with plastic wrap or lids.
Freeze for at least 6 hours or overnight, until completely firm.
To serve, dip the molds briefly in warm water to loosen, then unmold onto plates. Garnish with additional chopped pistachios and almonds if desired.
Kitchen notes
Kitchen notes
- The most common mistake is not reducing the milk enough; it should coat the back of a spoon before adding the condensed milk. If it is too thin, the kulfi will be icy rather than creamy.
- Stir the milk constantly during reduction to avoid a burnt layer at the bottom, which will give a bitter taste.
- For a smoother texture, you can blend the cooled mixture before freezing, but traditional kulfi has a slightly granular texture from the reduced milk solids.
- If using saffron, soak it in warm milk first to release its color and flavor; otherwise it will just be specks.
Substitutions
- heavy cream→full-fat coconut milk (for a dairy-free version, but note it will alter the flavor)
- sweetened condensed milk→200 g of whole milk powder mixed with 100 g sugar and 100 ml milk
- pistachios→cashews or walnuts
- ground cardamom→ground cinnamon or nutmeg
Storage & reheating
Store kulfi in an airtight container in the freezer for up to 2 weeks. For longer storage, wrap individual portions tightly in plastic wrap and then foil to prevent freezer burn. To serve, let it soften at room temperature for 5 minutes or dip the mold in warm water for a few seconds. Do not refreeze once thawed.
FAQ
The questions we get asked most
Why is my kulfi icy and not creamy?
Icy kulfi usually means the milk wasn't reduced enough or the mixture had too much water. Simmer the milk until it thickens and coats a spoon before adding the condensed milk and cream. Also, ensure you freeze it for at least 6 hours; a longer freeze helps the texture.
Can I make kulfi without an ice cream maker?
Yes, traditional kulfi is made without an ice cream maker. The key is reducing the milk to create a dense base, then freezing in molds. No churning is needed, which is why it's so popular.
How do I prevent ice crystals from forming?
Ice crystals form when there's excess water or if the mixture is frozen slowly. Use full-fat milk and cream, reduce the milk properly, and freeze in a cold freezer. Covering the molds tightly also helps.
Can I use low-fat milk?
Low-fat milk will result in a less creamy kulfi because it lacks fat. For best results, use whole milk and heavy cream. If you must use low-fat, increase the cream to compensate.
How long does kulfi last in the freezer?
Kulfi keeps well for up to 2 weeks in an airtight container. After that, it may develop freezer burn and lose its creamy texture. For longer storage, wrap individual portions tightly in plastic wrap and foil.
Can I add other flavors like mango or rose?
Yes, you can add mango puree (about 200 g) after the mixture has cooled, or a few drops of rose water. Adjust sugar accordingly, as mango adds sweetness. Mix well before freezing.
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