Kulfi Recipe (Indian Kulfi Ice Cream) (2024)

By Dassana Amit
Last Updated: May 9, 2023

Vegetarian
4.87 from 50 votes • 126 Comments

Denser and creamier than ice cream, Kulfi is a traditional Indian frozen dessert that comes in myriad exotic flavors. This simple Kulfi recipe is made with khoya (a.k.a. mawa which is evaporated milk solids), and only takes a few minutes to put together. Try this delightfully easy and delicious treat today!

About Kulfi

Kulfi (or Kulfi Ice Cream) is one of our family’s favorite desserts. Mom would make different types of kulfi, and Dad would get mixed kulfi from a shop on his way home from work. Preparing and serving kulfi reminds me of growing up, making it a very nostalgic treat.

In the hot summers in India, Kulfi is a much sought after dessert. I still remember the kulfi wallah (a vendor selling kulfi) carrying a large earthen pot on his head and selling kulfi door-to-door.

In the hot months of April and May, we would always ask him to stop and serve us kulfi. He would remove kulfi from the moulds and slice them on a large serving leaf – so eco-friendly! I also have fond memories of eating kulfi at the Chowpatty beach in Mumbai.

There the vendors would serve us kulfi with falooda (cornstarch vermicelli), sabja seeds (sweet basil seeds) and rose syrup. They had so many varieties of kulfi and I would always struggle to decide which one to order!

There are many ways kulfi ice cream can be made. Traditionally kulfi is made from thickening milk to the consistency of the delightful Indian sweet known as Rabdi. It can also be made with sweetened condensed milk.

In this recipe, I have added khoya (also known as mawa) to quicken the cooking time. Khoya is evaporated milk solids and imparts a lot of flavor and taste to the kulfi.

This kulfi recipe is very easy and does not take tons of time. I have added pistachios andalmonds, but you can customize the flavoring to your own liking. So let’s make this wonderful cooling dessert together, shall we?

Step-by-Step Guide

How To Make Kulfi Recipe

Prep

1. In a heavy and wide pan or kadai (Indian wok), heat 3 cups milk on a low flame for atleast 18 to 20 minutes. The milk will reduce and thicken in this period of time.

Do remember to stir the milk often so that it does not scorch or burn at the bottom of the pan.

2. Dissolve 1.5 tablespoons of rice flour or 1 tablespoon cornstarch with 3 tablespoons of milk. Mix very well. Set aside.

I prefer rice flour instead of cornstarch for thickening kulfi as it gives a creamy texture.

3. Grate 75 to 80 grams of khoya (mawa) or crumble it very well to a fine texture. There should be no large pieces or lumps.

Process the nuts (20 shelled unsalted pistachios and 20 almonds) to a semi-fine consistencyin a dry grinder or in a mortar-pestle.Keep them aside.

Make Kulfi Base

4. After 18 to 20 minutes, add 3 tablespoons of sugar to the reduced milk and mix well. Keep scraping the milk solids from the sides and reincorporating them into the simmering milk.

5. When the sugar has dissolved and after 3 to 4 minutes, add the rice flour or cornstarch paste. Keep stirring while adding the rice flour paste so that no lumps are formed.

Continue stirringfor severalminutes until the milk thickens. If any small lumps form, then break them with the spatula or spoon.

6. After 4 to 5 minutes, when the mixture has thickened, add the grated khoya (mawa), powdered almonds & pistachios, and ½ teaspoon cardamom powder (or about 4 green cardamoms crushed in a mortar-pestle).

7. Stir very well and simmer for a minute or two on a low heat. Keep stirring so that the khoya (evaporated milk solids) is evenly distributed.

8. Switch off the heat. Add 1 teaspoon rose water or kewra water (pandanus water) and crushed saffron – about 25 to 30 saffron strands that have been crushed.

Taste test the mixture and add more sugar if needed according to your taste preferences.

Freeze

9. Let the mixture cool at room temperature, then pour the mixture in kulfi moulds, serving bowls, a tray or in shot glasses. Be sure to scrape the milk solids from the sides of the pan and add them to the mixture.

10. Cover with lids or aluminum foil and freeze overnight or for a day until the kulfi is frozen and set.

11. Once the kulfi is frozen solid, unmould it by sliding a butter knife at the edges, rubbing the mould between your palms or dipping the mould in warm water to loosen it.

Remove from the mould, slice and serve immediately. You can also serve kulfidirectly in the serving bowls or glasses, or add it to falooda.

FAQs

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Kulfi recipe post from the blog archives first published in May 2014 has been updated and republished on April 2022.