Kulfi Recipe (Kulfi Ice Cream)
Denser and creamier than regular ice cream, Kulfi is a traditional Indian frozen dessert made by slowly simmering milk until it becomes rich and flavorful. Also known as Kulfi Ice cream, it is commonly flavored with cardamom, saffron, pistachios or almonds. This easy homemade Kulfi recipe uses milk and khoya (mawa), giving you the same rich taste with less cooking time.
About Kulfi Recipe
Kulfi has always been one of our family’s favorite desserts. Mom would make different varieties at home, while sometimes Dad would bring home mixed kulfi from a nearby shop after work. Making and serving kulfi still brings back those childhood memories.
During the hot Indian summers, I still remember the kulfi wallah carrying a large earthen pot on his head and selling kulfi from door to door.
Every April and May, we would eagerly wait for him to stop outside our home. He would unmould the kulfi and slice it onto a large leaf before serving. Looking back, it was such an eco-friendly way to enjoy this frozen treat.
I also have fond memories of eating kulfi at the Chowpatty beach in Mumbai. Vendors would serve it with Falooda, Sabja Seeds (sweet basil seeds) and rose syrup. With so many kulfi flavors to choose from, deciding which one to order was never easy.
There are several ways to make this frozen dessert. The traditional method involves simmering milk until it thickens into Rabdi. Some modern recipes use sweetened condensed milk and cream.
This recipe uses Khoya (Mawa), which adds richness and authentic flavor while cutting down the cooking time. It is also easy to make and you can customize it with your favorite nuts or flavorings.
If you enjoy making frozen desserts, you may also like these recipes:
How To Make Kulfi Recipe (Stepwise)
Preparation
1. In a heavy and wide pan or kadai (Indian wok), heat 3 cups milk on a low flame for at least 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 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 consistency in a dry grinder or in a mortar-pestle. Keep them aside.
Make Base Mixture
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 stirring for several minutes 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 Kulfi
9. Let the mixture cool at room temperature, then pour the mixture in the 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 dessert 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.
Serving & Storage
Unmould and serve kulfi as is or slice it into thick pieces. You can also serve it with falooda, rose syrup and soaked sabja (sweet basil) seeds for a classic Kulfi Falooda.
Store the kulfi in the moulds or in a freezer-safe container, tightly covered to prevent ice crystals from forming. For the best taste and texture, enjoy it within 1 week.
Dassana’s Recipe Tips
- To prevent icy kulfi: Reduce the milk well until it thickens, use full-fat milk, and stir the milk solids back into the mixture as it cooks. Cover the kulfi moulds or container well while freezing to help prevent ice crystals.
- Best thickener: I prefer rice flour because it gives a smooth, creamy texture. You can also use cornstarch, potato starch or arrowroot powder.
- Nuts: Pistachios and almonds are traditional, but you can use cashews or any nuts you like.
- Using condensed milk: You can replace the khoya with ¼ to ⅓ cup sweetened condensed milk. If you do, skip the sugar since the condensed milk is already sweetened.
- To make it vegan: Replace the khoya (mawa) with coconut cream and use full-fat coconut milk or almond milk instead of dairy milk. Gently heat the milk and do not let it boil. Since plant-based milk does not need to be reduced like dairy milk, you can skip the 15 to 20 minutes of simmering. The flavor and texture will be different from traditional kulfi.
Step by Step Photo Guide Above
Kulfi Recipe (Kulfi Ice Cream)
Ingredients
- 3 cups whole milk
- 75 to 80 grams or about 3.5 to 4 tablespoons Mawa (khoya or evaporated milk)
- 3 tablespoons raw sugar or white sugar, adjust as required.
- 1.5 tablespoons Rice Flour or 1 tablespoon cornstarch
- 3 tablespoons milk – to dissolve the rice flour or cornstarch
- 20 pistachios – shelled and unsalted
- 20 almonds
- ½ teaspoon cardamom powder or 4 green cardamoms powdered in a mortar-pestle and husks removed
- 1 teaspoon rose water or kewra water (pandanus water) or a drop of kewra essence or rose essence
- 25 to 30 saffron strands – crushed
Instructions
Reducing Milk & Preparation
- In a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. The milk will reduce and thicken in this period of time.
- Keep on stirring the milk often as it simmers so that it does not burn from the bottom in the pan.
- Grate the khoya or crumble it very well to a fine texture. Set aside.
- Crush the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. Keep both of them aside.
- Crush the green cardamom pods in a mortar-pestle and powder finely. Discard the husks.
- Dissolve the rice flour or cornstarch in 3 tablespoons of milk. Mix very well. Set aside.
Making Kulfi
- After 18 to 20 minutes of the milk simmering, add the sugar and stir.
- Let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or cornstarch paste.
- Keep on stirring after adding the paste, so that no lumps are formed.
- The whole mixture has to be lump free, so keep on stirring.
- After 4 to 5 minutes, when the mixture has thickened, add the khoya (mawa), powdered almonds and pistachios together with the cardamom powder.
- Stir very well and just simmer for a minute or two on a low heat. Keep on stirring so that the khoya (mawa) is distributed evenly.
- Switch off the heat.
- Add rose water or kewra water and crushed saffron. Do a taste test of the mixture and add more sugar if needed.
- Let the mixture cool at room temperature.
- Then pour the mixture in kulfi moulds or in serving bowls or small glasses or in popsicle moulds.
- Freeze the kulfi overnight or for a day. Once the kulfi is well set and frozen, remove it by sliding a butter knife at the edges.
- Remove on a glass plate or wooden tray. Slice the kulfi and serve immediately. If frozen in a popsicle mold or tray serve as kulfi popsicles.
Video
Dassana’s Notes
- You can add your choice of nuts and flavorings.
- Skip the saffron, if you do not have it.
- As a thickening agent, you can either use rice flour, cornstarch (cornflour), potato starch or arrowroot powder.
- You can adjust the quantity of sugar as per your taste preferences.
- In place of rose water, you can even add kewra water (pandanus water), kewra essence or rose essence as a flavoring.
- For a vegan version, use coconut cream instead of khoya (mawa) and full-fat coconut milk or almond milk in place of dairy. The coconut milk and almond milk have to be only heated and not boiled. You also don’t have to reduce or cook these milks for 15 to 20 minutes.
- This recipe can easily be scaled to make a big batch for more servings.
Nutrition
Kulfi recipe from the blog archives was first published on May 2014.
Hi Dassana, lovely recipes that I have been referencing for over a decade. Thank you. Can this be churned in a Cuisinart icecream maker?
Hi Dinnah, thank you so much for your kind words and for following my recipes for so many years.
Yes, you can churn the chilled kulfi mixture in a Cuisinart ice cream maker. The texture will be lighter and more like ice cream than traditional dense kulfi.
Hope you enjoy it.
Hello Ma’am,
3 cups milk is how many ml please.
It will be 709.76 ml, roughly you can take 710 ml.
have never tried making kulfi although i adore it !!
as always following the explanations of your recipe i get encouraged to give it one try… at least.
thanks
I am a big follower of your recipe styles the way you share it and presented it on site is amazing. I have tried few of them they all tastes yummy ???? . Keep sharing such tips for beginners like us it helps to preserve the taste and flavours of Indians.????????????????????
thank you very much deepika. so glad to read your feedback. i try to add tips wherever possible so that a beginner can make the recipe easily. thanks again.
Just made this – vegan style – dipped my finger in while its cooling off – yum! I used coconut cream/ a little coconut milk/a little soya (as didnt have a lot in villa and going to the shops is a major trek!)
Everything else the same I just increased the cardamon/almond/pistachio part by a little!
I was surprised as it actually doesn’t taste of coconut (hence my increasing the other tastes!) thankfully – as my big grind in using coconut cream/milk you usually have the underlying taste coconut…I shall try this out on my husband tomorrow – though he loves all the things i cook!! Thank you will post to Insta too! Namaste
namaste. thanks for sharing these variations. the kulfi should of taste of coconut. both coconut milk and coconut cream always give a coconut taste to any recipe they are added. so wondering why and how ? my only guess is the addition of soy milk and the increased cardamom and nuts. sure i will check on insta. thanks again.
Can we keep glasses in deep freezer?? Won’t they break?
it depends on the quality of glass. if the quality is good and then glass does not break.
Thanx for this recipe. ……..this way easy to make kulfi at home
welcome nia
Hi, i tried your recipe. But mine didn’t come out so well. It tasted more like frozen rabdi than kulfi. One thing I did different was I added condensed milk. And I froze rabdi in paper cups. So it became dry, not like the one shown in your final pic, dripping milk out of the kulfi.
What could have made my kulfi dry?
looks like the rabdi mixture has become too dry. this could be the reason. also avoid using paper cups. reason being they will absorb the liquids and thus the kulfi mixture will become dry.
Hi
Just love your recipes. Thankyou for making cooking delightful.
I have a lot of khoya barfi at home. Can i use that instead of evaporated milk? And how much should i use?
Welcome Ambica. Yes you can use but add less sugar as khoya barfi will already be sweet.
Hello, Thank you for such a lovely recipe. I tried making it came out very nice but it was little icy could you please tell me where did I go wrong(ASAP) as I want to make it again for my lunch party.
Thank you
first of all try to use full fat milk. also let the milk reduce till it reaches 1/3rd of its volume. then add the khoya and proceed with the recipe. keep on adding the cream or malai that is formed back in the milk. also scrape of the milk solids from the sides and add in the milk.
All your recipes turn out to be great. Including this one. Thank you.
thanks a lot deepika. glad to know. happy cooking.
Hello mam,after freeze it will get soft I want some extra soft kulfi help me
after freezing, the kulfi won’t be soft. kulfis are denser than ice creams. if you keep at room temp for some time before serving, then the kulfi will melt a bit and some softness will be there.
Hi Ma’am,Can i skip adding rose water? will it make a huge difference in the taste?
some aroma from the rose water is lost. but you can skip it. the flavor and aroma of cardamom and kesar also is fine.
Hi
Can I use milk instead of khoya ?
Meghana, khoya is required. you can use condensed milk instead of khoya. in that case, skip or add very less sugar.
Hi,
While making kulfi I dropped half bottle of vanilla essence in kulfi mix….what shud I do plz help…shud I throw away the content or is it edible
you cannot use it anyways. the taste will be bitter. you will have to discard the mixture.
Thanks for teaching me kulfi with malai
welcome bharti.
Hi Dassanna.
Your blog has been my best friend since I got married two years back!!! Tried this recipe yesterday. Tastes good, just that there are a lot of water crystals in the kulfi. Is it because I had used 3.5% fat milk? That’s the max fat percentage I get in milk where I stay. Should I have boiled it more than 18-20 mins? Can we used Amul cream to add to increase its creaminess?
Thanks Renee. Could be because of 3.5% milk. You could have boiled it more. You can add amul cream. from your queries, looks like you are a experienced chef.
How can one grate evaporated milk because it’s sold in a can here and is liquid form.
chamila, the evaporated milk that we call in india is basically dried evaporated milk solids and is in solid form. we call it as khoya or mawa. you can use the liquid evaporated milk instead of khoya.
Hi. I have lot of sweetened roasted khoya with me, 700 gms. Can I make this kulfi using all khoya and just little milk. I have to consume khoya fast and we are just 3 people at home
you can use the entire khoya to make kulfi and add less milk.
What can we use instead of rice flour or corn flour to eat in fast?
you can use arrow root flour. if planning to make sweets like kulfi etc, then arrow root flour works as a good thickening agent.
YUMMY… Which brand of rose water do u use?
currently i am using an indian brand called key brand.
Could not wait for ur reply. skipped Khoya or condensed milk.boiled 1 litre milk n reduced it to 250 ml.it was mind blowing.thank u
thankyou rakhi 🙂
I have tried lots of ur recipe n each one was perfect.wanted to no can I make kulfi with 2 litre milk to get thick texture and skip Khoya or condensed milk?
I have not got reply yet I have posted my comment earlier. My question is:
Milkmaid can be used instead of khoya in the kulfi. If yes then what will be the quantity of milkmaid. The quantity of sugar will be less, as the milkmaid is sweet.
smriti, we did not receive your comment. yes you can use milkmaid, but then don’t use sugar or add very little sugar. you can add 1/2 cup of condensed milk.
Hii dasanna mam. Your recipes are grt it helps me a lot.thanks a lot
Receipes. R make to easy way do try. It
Hi,
I love your recipes and have tried many. Could you kindly post Punjabi kari with pakoras? There is a very distinct taste that I can’t seem to find. I use kari pata but I am not sure why I can’t seem to make it. thanks dear.
thankyou so much tina 🙂 have taken your request for punjabi kari with pakoras recipes on our file. allow us some time to post.
Hi,
Can I use any other dry fruit instead of pistachio?
raji you could use cashews and almond hope this help’s you.
taste mein best….mam,plz share the recipe of making butterscotch ice cream..i really want to make it.
thanks shuchi. i will try to add the recipe in future.
I have tried this… Comes out very well… It’s yummy
thankyou shona for your positive words.
Like this recipe
thanks.
Superb. Have to try
Just love your recipes Dasanna ……I have tried quite a few of them n every one in the family loves them ……thanks tons?
thnakyou padma for your kind words 🙂 and you are welcome.
Tried this and the kulfi was yummy… I added a little vanilla essence and a little rose essence… Never thot I could make such things at home.. But with your detailed instructions.. everything is as easy as it can get.. thanks a lot for putting so much time in this blog and making all of us home chefs…
thank you very much neha.
Can I take milkmade instead of khoya
pooja, yes you can.
I liked your recipes and am going to try them.
thanks vijay
Have been following ur work for about a year now…absolutwly fabulous..especially the way u make those recepies so simple to make…truly u r one of the best recepi writer i have ever read…keep up with it.
thanks rohit for your positive feedback and kind words.
Hi,
I also make kulfi with the same recipe but i never feel the requirement to add rice flour or cornflour. It always come so soft and smooth even without it.
rubina, good to know this. rice flour or corn flour helps in thickening the kulfi.
looks like an easy recipe.. will try soon! just one question.. how would the flavor be if i replace rose essence with vanilla essence?
thanks aneera. it will change the flavor but will taste good.
or how about if i skip the essence?
you can skip any essence. the cardamom powder and saffron is enough to give a good aroma and flavor to the kulfi.
Wow, this turned out to be a real professional kulfi:-)
Everyone at home loved it.
This was my first visit to this website n now am sure I’ll come here v frequently.
thanks for the positive review shahnaz and for sharing your experience. glad to know.
Hello Dassana
Tried kulfi and the outcome is awesome….myself nd my family simply loved it…u inspire many of us to try these recipes with so much ease.
I even tried homemade paneer it came out really well. ..now I have stopped buying outside…thank you
welcome jyothi. thats good to know. thanks for sharing your positive feedback.
Loved making this amazing desert.. and loved eating it even more
thanks vishal
All your recipies are just awesome.when ever I have to make any dish I refer to ur site. U have made me master in cooking. Thank u so much for such tasty n easy recipies.
welcome dimple. glad to know this.
Can I add potato starch instead of corn
nitay, yes you can.
All the recipes are feast for eyes and tongue
thanks srikas
I tried the kulfi and it came out really well. My family enjoyed this tasty dessert. Thanks for sharing this nice recipe
welcome sherline. thanks for sharing positive review on kulfi recipe.
Dear friend, all your recepies rock!!!!. Thanks for making cooking a pleasure.
welcome prithi. glad to read your positive feedback.
Hi Amit
It turned out great! I didn’t have khoya so skipped it and added condensed milk. The kulfi texture came awesome. Just a little flaw… while taking a bit I could feel a little ice in it. How to fix this.
Appreciate your suggestions.
thanks maneka for the feedback. if the kulfi mixture is really cooked well and thickened, then there is no chance of ice crystals in it. another thing that can be done is instead of freezing in individual moulds, freeze in a box or container. when the kulfi is half set. remove and just whip again in a blender or mixer. pour the contents back in the box and freeze. this way too there won’t be ice crystals.
Kulfi is one. Favourite! Can I try bread slice as one recipe suggested ? Your recipe is great
Will try strait awa! Thanks
you can add a bread slice. thanks.
Hi dassana,
While making kulfi can I use substitute of saffron…..??????
Its hardly found in my area….!!!
skip saffron.
It was really very soft. My daughter enjoyed a lot.
priti, glad to know this.
is it necessary to cover it with foil?
ali, either cover with foil or lid. otherwise ice will form on top of kulfi.
best recipe. thankyou
welcome gargi
Hi,
Is it corn flour or corn starch? which one is better for this recipe.
for thickening corn starch is used. in india corn starch is called as corn flour. hence i mention both the names. if its american visitor, they know its corn starch. and an indian visitor, then they know is corn flour.
I try it. Thankes for the recipe.
welcome swati
Dassana,
I’ve been looking for this recipe since I had kulfi that tasted of saffron and rose water in a restaurant a few months ago. I will certainly try it.
By the way, I very much like your blog, every recipe I tried has been a success. Thank you.
Rosa
welcome rosa. nice to know that you found the recipe you were looking for. sometimes its a delight to find the things suddenly which we are looking for a long time.
Hi dassana
Wonderful recipe!! Thanks for sharing. I’ll try this very soon
How many days can we refrigerate these kulfi’s after it is set?
stays good for about 3 to 4 days.
what is evaporated milk and khoya…
evaporated milk and khoya is same. its milk solids where most of the moisture has been evaporated due to slow cooking of the milk.
your recipe is allways good..
thanks.
can we use condensed milk instead of khoya?
roshan and sajra – you can use condensed milk instead of khoya. just reduce the sugar if using sweetened condensed milk. about 1/4 or 1/3 cup of condensed milk would suffice.
can we use condensed milk instead of khoya
Can we use evaporated milk instead of khoya
evaporated milk is khoya. but i assume abroad you get evaporated milk cans. yes you can use it.
This seems to be a more easy recipe instead of buying condensed milk at store .Thanks so much for sharing dassana.I shared wholewheatbread in my blog .Whenever you find time check it out.
i will check your post and thanks.
This looks so yum. Will surely try it this summer.
Dassana, can you tell me how to make ice lollies? We get them in shops in different flavours like orange, pineapple etc. but I am always worried about the type of water they use and also preservatives and high sugar content. So I want to try at home once.
to make ice popsicles are very easy. just freeze the fruit juice. add sugar as required in the fruit juice and then freeze them.
Nice recipe…. What is rice flour???
Can I grind rice use it??
rice flour is chawal ka atta. no need to grind rice for such a small amount. use corn flour instead.
Hi dasanna amit,
tried this kulfi recipe. Turns out the mixture i ended up with didnt get set, i kept it in freezer for two days. I think my mixture got a big thick. Where do you think i made the mistake., i added the right amount f rice flour as u suggested Looking forward for a feedback. But the kulfi was very delicious. 🙂
the mixture has got too thick and thats why the kulfi did not set. perhaps the cooking was more and thats why the mixture thickened. the mixture should have a flowing consistency and not a thick porridge like consistency. may be next time you can cook less. only the milk has to be thickened after adding the rice flour.