Kulfi
An authentic dessert recipe from Chandigarh, India
Cook Time
240 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
1000ml Full-fat milk
80g Sugar
100g Condensed milk
3g Cardamom powder
0.5g Saffron strands
30g Pistachios (blanched and slivered)
20g Almonds (blanched and slivered)
5ml Rose water
10g Cornstarch
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Pour the full-fat milk into a heavy-bottomed saucepan and bring to a boil over medium heat, stirring frequently to prevent scorching.
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Once boiling, reduce heat to medium-low and simmer, stirring every 2–3 minutes, for 30–35 minutes until the milk reduces to about half its original volume and thickens to a creamy consistency.
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Dissolve the cornstarch in 2 tablespoons of cold milk and add to the simmering milk. Stir continuously for 3–4 minutes until the mixture thickens further.
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Add sugar and condensed milk. Stir until the sugar dissolves completely.
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Warm the saffron strands in a teaspoon of warm milk for 2 minutes, then add to the mixture along with cardamom powder and rose water.
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Add half the slivered pistachios and almonds. Stir to combine.
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Remove from heat and allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.
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Pour the cooled mixture into kulfi moulds, small clay pots (matkas), or popsicle moulds. Tap gently to remove air bubbles.
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Seal the moulds with foil or lids. Freeze for at least 6–8 hours or overnight until completely set.
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To unmould, run the mould under warm water for 10–15 seconds, then invert onto a plate.
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Garnish with the remaining slivered pistachios and almonds. Serve immediately.
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Chef's Tips
Reducing the milk slowly is the key to authentic kulfi — the caramelized milk solids give it a rich, slightly nutty flavor that ice cream cannot replicate.
Do not use low-fat milk; the fat content is essential for the creamy, dense texture of kulfi.
Kulfi does not churn like ice cream, so it has a denser, more solid texture — this is correct and desirable.
For malai kulfi, add 2 tablespoons of fresh cream (malai) to the cooled mixture before freezing for extra richness.
About This Dish
Kulfi is a traditional dessert dish from Chandigarh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Reducing the milk slowly is the key to authentic kulfi — the caramelized milk solids give it a rich, slightly nutty flavor that ice cream cannot replicate. - Do not use low-fat milk; the fat content is essential for the creamy, dense texture of kulfi. - Kulfi does not churn like ice cream, so it has a denser, more solid texture — this is correct and desirable. - For malai kulfi, add 2 tablespoons of fresh cream (malai) to the cooled mixture before freezing for extra richness.
Category
Dessert
Cook Time
240 mins
Servings
4 servings
Difficulty
Easy