Description
Kulfi Ice Cream is a traditional Indian dessert that offers a rich and creamy texture with flavors of cardamom, saffron, and pistachios. This homemade kulfi recipe is easy to prepare and requires no churning. The combination of sweet condensed milk and aromatic spices creates a perfect frozen treat for special occasions or a refreshing summer dessert.
Ingredients
- 2 cups (480ml) whole milk
- 1 ½ cups (360ml) heavy cream
- ½ cup (120g) condensed milk
- ½ cup (120g) sugar
- ¼ tsp cardamom powder
- 2 tbsp pistachios, chopped (optional)
- 2 tbsp saffron strands, soaked in 2 tbsp warm milk
- 1 tsp vanilla extract
- ¼ cup (60g) milk powder (optional, for extra richness)
Instructions
- Prepare the Milk Mixture: In a heavy-bottomed pan, combine whole milk and sugar. Heat over medium heat, stirring occasionally to prevent burning. Let it simmer for about 10-15 minutes until reduced by a third.
- Add Cream and Flavors: Once the milk is reduced, add heavy cream, condensed milk, and cardamom powder. Stir well and simmer on low heat for another 10 minutes.
- Add Saffron: Stir in soaked saffron and warm milk for a golden color and rich flavor.
- Optional Add-ins: If using milk powder, add it now to enhance the creaminess. Stir in pistachios (or save some for garnishing).
- Cool the Mixture: Remove from heat and allow the mixture to cool to room temperature. Strain out cardamom husks or saffron strands if desired.
- Freeze the Kulfi: Pour into kulfi molds or popsicle molds and insert sticks. Freeze for 6-8 hours or overnight.
- Serve: Run warm water over the molds to loosen the kulfi. Garnish with chopped pistachios before serving.
Notes
- You can add rose water, kewra water, or mango pulp for flavored variations.
- For extra crunch, add chopped almonds, cashews, or walnuts.
- Kulfi can be stored in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-churn, frozen
- Cuisine: Indian
