Go Back
Kulfi has a rich history that dates back to the Mughal era in India, possibly originating in the 16th century. It is believed that the Mughals, who ruled a large part of the Indian subcontinent, enjoyed a variety of frozen desserts made with flavored ice. Over time, the method evolved, and kulfi became a staple in Indian households and street food vendors alike. It is often served in earthen pots or molded into various shapes, adding to its charm.

Easy Homemade Kulfi Ice Cream

Indulge in the enchanting world of homemade kulfi ice cream with our easy recipe! This traditional Indian dessert is rich, creamy, and flavored with aromatic spices like cardamom and saffron. Dive into the step-by-step guide to create this nostalgic treat at home, bringing a touch of India to your dessert table. Perfect for gatherings or a sweet escape on hot days, kulfi offers a luscious experience unlike any other frozen dessert. #Kulfi #HomemadeDesserts #IndianCuisine #IceCreamLovers #SweetTreats #Foodie #DessertRecipes #CreamyDelight
Pin Recipe Print Recipe

Ingredients
  

2 cups full-fat milk

1 cup heavy cream

3/4 cup sugar (adjust to taste)

1/2 teaspoon cardamom powder

2 tablespoons sweetened condensed milk

1/4 cup chopped pistachios (for garnish)

1/4 cup almonds, finely chopped (optional)

A pinch of saffron strands (optional)

1/2 teaspoon rose water (optional)

Instructions
 

In a saucepan, bring the milk to a gentle boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

    Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until it thickens slightly.

      Stir in the sugar and mix until dissolved. Add the cardamom powder, condensed milk, and saffron strands (if using). Stir well and let the mixture cool down to room temperature.

        In a mixing bowl, combine the cooled milk mixture with the heavy cream. Mix until well combined.

          Add rose water (if using) and mix again. Taste and adjust sweetness if necessary.

            Pour the mixture into kulfi molds or any small cups. If you don’t have molds, paper cups with wooden sticks work perfectly too.

              Insert wooden sticks into the molds and freeze for at least 6-8 hours or until completely solid.

                Once frozen, to release the kulfi, run the molds under warm water for a few seconds or leave out at room temperature for a couple of minutes.

                  Remove the kulfi from the molds and garnish with chopped pistachios and almonds before serving.

                    Prep Time: 20 min | Total Time: 8 hours | Servings: 6