How to Make Kulfi (Indian Milk Ice Cream)

Co-authored by wikiHow Staff

Last Updated: February 23, 2021 References

Kulfi, or Indian and Pakistani ice cream, is a sweet, rich treat on a hot summer day. The traditional method of preparation can over an hour, but the patient chef is rewarded with an amazing nutty, caramelized flavor and chewy consistency. If you're short on time, however, you can take a few shortcuts that will still result in a delicious dessert. Serve plain or add saffron, pistachio, or other flavorings.

Ingredients

Quick Kulfi

1 14oz can evaporated milk
1 14oz can sweetened condensed milk
1 Cup heavy cream
1/2 teaspoon cardamom powder
Other flavoring (saffron threads, crushed pistachio, fresh mango)

Slow-Cooked Kulfi

1/3 gallon whole or full-fat milk
1/4 cup sugar, or to taste
1/2 teaspoon powder or ground green cardamom seeds
Other flavoring (saffron threads, crushed pistachio, fresh mango)

Method 1

Method 1 of 3:

Making Quick Kulfi

1
Combine evaporated milk, condensed milk, and cream in a wide pot.^{[1]
X
Research source}Instead of simmering and reducing milk for an extended period of time, this recipe eliminates that step by using milk that has already gone through this process. Evaporated and condensed milk are quite sticky, so you'll need to stir vigorously to ensure they are completely mixed together.
- The sweetened condensed milk eliminates the need to add sugar to the recipe; however, it also makes it difficult for you to control the sweetness.
2
Bring the mixture to a boil and simmer for five minutes.^{[2]
X
Research source} Once the milk mixture begins to boil, reduce your stove to medium or low heat and allow it to simmer. Stir frequently for about five minutes. This will help ensure your ingredients are fully combined and also prevent the milk from burning.
- Make sure you scrape the sides and bottom of the pot. This is where milk may "catch" and burn.^{[3]
  X
  Research source}
Advertisement
3
Remove the pot from the heat and stir in 1/2 teaspoon cardamom. If you want to use additional flavorings, such as nuts, saffron, or fruit, you can add that now, as well.
- Try adding finely chopped pistachios, walnuts, or almonds.
- Add 4-5 tablespoons of rosewater.
- Use just a pinch of saffron.

Method 2

Method 2 of 3:

Making Slow-Cooked Kulfi

1
Boil 1/3 gallon whole or full-fat milk in a wide, heavy pot. Using reduced fat milk will cause ice crystals to form when you freeze your kulfi and won't give you the same rich, creamy taste as whole milk.^{[4]
X
Research source} A wide pot will give the milk more surface area and may speed up the process.^{[5]
X
Research source}
- A wok, saucepan, or frying pan may all be used to heat the milk.
2
Lower the heat and simmer until milk is reduced by at least 3/4, stirring constantly. Unlike a soup or sauce, the milk cannot be left to simmer on its own. You must stir the milk frequently, otherwise, it will catch on the sides or bottom of the pot and burn. Reducing the milk to 3/4 its original volume will take about 45 minutes.^{[6]
X
Research source}
- Reducing the milk in this way will give it an incredible nutty, caramelized flavor that is missing from the "instant" version of kulfi.
- The resulting condensed milk should come to roughly 2 cups.
- Reducing by 3/4 is the minimum, but to get the best flavor, you may want to reduce the milk to 2/3 or even 1/3 its original volume. This gives you the most authentic, flavorful kulfi, but also requires you to stir regularly for 4 hours or more.
3
Mix in 1/4 cup sugar, cardamom, and other flavorings, and stir. Adding the sugar will temporarily thin out your mixture. Continue stirring and heating until it thickens up again, about five to seven minutes.
- If you want to add other flavors, such as ground pistachio, rosewater, saffron, or mango puree, mix that in as well.
- The more sugar you use, the softer the kulfi.^{[7]
  X
  Research source}

Method 3

Method 3 of 3:

Freezing and Serving the Kulfi

1
Allow the mixture to cool. You can leave it out at room temperature or place it in the refrigerator for two hours. This will help prevent ice crystals from forming in your kulfi, which can ruin the texture.
- Some recipes suggest chilling the kulfi for at least 12 hours before freezing.
2
Pour the chilled mixture into your moulds. There are traditional kulfi molds, but they may be difficult to find (try searching online). If you can't find them, try substituting with disposable souffle cups or even popsicle molds.^{[8]
X
Research source} Don't fill them to the top--remember that liquid expands when it is frozen.
- Greasing your kulfi molds may help you release the ice cream when it's time to serve.
- If you want garnish on your kulfi, like bits of pistachio stuck to the outside, sprinkle a little into the mold before pouring in the mixture.
- Make sure you get a stand if you are using a kulfi mold, otherwise it will be difficult to keep them upright in the freezer.
3
Cover the molds and freeze for at least six hours. If you have a deep freezer, store the kulfi in there. If you want your kulfi on a stick, insert popsicle sticks when the ice cream is partially frozen.
4
Free the kulfi from the molds with a little warm water. You can dip the molds in a bowl of warm water or run them under the sink. This should loosen the kulfi enough for you to remove it from the mold. If you still can't get it out, try running a knife around the edges of the mold.^{[9]
X
Research source}
- Transfer the kulfi onto a dessert plate. Serve whole or sliced into pieces.
- Garnish your kulfi with a sprinkling of pistachio or rosewater, or just enjoy it plain!

Community Q&A

Question

What do you do if you want to use chocolate bites or small pieces of choco nuts instead of dried fruit?

Community Answer

You may add them, but it won't taste like traditional kulfi.
Question

What should I use to grease the kulfi molds?

Geetha Somarouthu

Community Answer

You generally don't have to grease the kulfi molds, and greasing them could give them an odd taste.
Question

How many people can slow-cooked kulfi serve?

Community Answer

It depends entirely on the recipe.