Kulfi
Veg
Dense frozen milk dessert — whole milk reduced by slow simmering to one-third its volume, sweetened with sugar, flavoured with cardamom and saffron, and frozen in conical clay or metal moulds without churning. Unlike ice cream, kulfi is denser, richer, and does not become airy — it freezes solid and is sliced to serve. Served on a stick or over a bed of soaked falooda noodles and rose syrup (kulfi falooda). Old Delhi's Karim Hotel and Chandni Chowk kulfi stalls are legendary.
Cuisines
Hyderabadi
Awadhi
Kashmiri
Mughlai
Punjabi
Delhi
Best for
Snacks
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 1 liter | full-fat milk |
| 1/4 cup | sugar |
| 1/4 teaspoon | cardamom powder |
| 10 | saffron strands |
| 2 tablespoons | chopped pistachios |
| 2 tablespoons | chopped almonds |
Instructions
- 1 Pour the full-fat milk into a heavy-bottomed pan and bring it to a boil over medium heat.
- 2 Reduce the heat to low and simmer the milk, stirring frequently, until it reduces to about half its original volume.
- 3 Add the sugar and continue to simmer until the milk thickens further.
- 4 Stir in the cardamom powder and saffron strands, mixing well to combine the flavors.
- 5 Remove the pan from heat and let the mixture cool to room temperature.
- 6 Once cooled, pour the mixture into kulfi molds or small cups.
- 7 Sprinkle the chopped pistachios and almonds over the top of each mold.
- 8 Cover the molds with foil and insert an ice cream stick in the center of each.
- 9 Freeze the kulfi for at least 6 hours or until fully set.
- 10 To serve, remove the kulfi from the molds by running them briefly under warm water.
Tips
For a richer flavor, you can add a few drops of rose water or kewra essence before freezing.