Description

Creamy, aromatic, and irresistibly nostalgic — this Kulfi Ice Cream Recipe brings the essence of Indian summer into your kitchen. With its luxurious texture and the warm flavors of cardamom, saffron, and rose, it’s an easy frozen dessert that doubles as a festive showstopper. Whether you’re craving an authentic treat or need new frozen dessert ideas, this simple yet traditional recipe ticks all the boxes for quick desserts, holiday treats, and dinner party finales.

Ingredients

Scale

1 liter full-fat milk

1/2 cup sweetened condensed milk

1/4 cup sugar (adjust to taste)

1/2 tsp cardamom powder

A pinch of saffron strands (optional)

2 tbsp chopped pistachios

2 tbsp chopped almonds

1 tbsp dried rose petals (optional)

1/2 tsp rose water (optional)

1 tbsp cornflour mixed with 2 tbsp milk (optional thickener)

Instructions

Pour milk into a heavy-bottomed pan and bring to a boil. Simmer on low until reduced by half, stirring frequently (about 45 minutes).
Add sugar, condensed milk, cardamom, and saffron. Stir until blended.
Optionally, mix in cornflour slurry and cook 5–7 more minutes until thicker.
Remove from heat. Stir in chopped nuts, rose petals, and rose water.
Let cool. Pour into molds or bowls, insert sticks if using, and freeze for 6–8 hours.
To serve, briefly dip molds in warm water and unmold. Garnish as desired.