kulfi recipe, how to make kulfi recipe at home | easy kulfi recipe

kulfi recipe with step by step photos – a simple and easy recipe of delicious kulfi made with khoya (mawa or dried evaporated milk solids).

kulfi recipe

in the hot summers in india, kulfi which is basically a frozen indian dessert is much sought after. i still remember the kulfi wallah (a vendor selling kulfi) carrying a large earthern 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. no plastic plates in those days and hence so eco-friendly.

the fond memories of having kulfi is not only limited to my home, but also at the chowpatty beach in mumbai. we had our favorite punjabi stall for kulfi. now here the vendors would serve us kulfi with falooda (corn starch vermicelli), sabja seeds and rose syrup. they had a lot of varieties of kulfi and i would always get confused which one to order. few more kulfi and ice cream recipes posted on blog are:

  1. malai kulfi
  2. mango kulfi
  3. vanilla ice cream
  4. chocolate ice cream
  5. butterscotch ice cream

as a family, kulfi was a much loved dessert. so not only mom would make different types of kulfi, but also my dad would get mixed kulfi at times from a nearby kulfi shop on his way to home from work. so preparing and serving kulfi is in the family.

there are many ways a kulfi can be made. traditionally kulfi is made from thickening milk to rabdi. kulfi can also be made with condensed milk. here as mentioned above, i have added khoya (mawa). khoya is evaporated milk and imparts a lot of flavor and taste to the kulfi.

this kulfi recipe is very easy and does not take a lot of time. i have added pistachios and almonds as dry fruits. but then you can have your choice of dry fruits added like cashews and raisins.

try this kulfi recipe and you will love it for its ease, simplicity and a great taste and texture.

preparation to make kulfi recipe

1. 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.

heat milk for making kulfi recipe

2. dissolve the rice flour or corn starch in 3 tbsp milk. mix very well. keep aside. i prefer rice flour for thickening in kulfi instead of corn starch as it gives a creamy texture.

add rice flour to milk for making kulfi

3. grate the khoya or crumble it very well. there should be no large pieces or lumps. powder the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep both of them aside.

adding khoya for making kulfi recipe

making kulfi

4. after 18 or 20 mins, add sugar to the milk and stir well. also keep on scraping the milk solids from the sides and keep them adding to the simmering milk.

adding sugar for making kulfi recipe

5. when the sugar has dissolved and after 3 to 4 mins, add the rice flour paste or corn starch paste. keep on stirring while adding the rice flour paste, so that no lumps are formed. you have to keep on stirring for some minutes till the milk thickens. in case you see small lumps, then just break them with the spatula or spoon.

stir the milk kulfi mixture

6. after 4 to 5 mins, when the mixture has thickened, add the grated mawa/khoya, powdered almonds + pistachios and cardamom powder.

add khoya dry fruits to kulfi mixture

7. stir very well and just simmer for a minute or two on a low flame. keep on stirring so that the khoya/evaporated milk is distributed evenly.

stir kulfi mixture

8. switch off the flame. add the kewra water or rose water and crushed saffron.

adding saffron to kulfi recipe

9. let the kulfi mixture cool. then pour the kulfi mixture in kulfi moulds or in serving bowls or in a tray or in shot glasses. scrape the milk solids also from the sides and add them to the glass.

cool the kulfi

10. cover with lids or aluminium foil and keep kulfi in the freezer till it sets.

keep kulfi in fridge

11. once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. you can also rub the mould or glasses between your palms or dip in some warm water and quickly remove. remove on a plate. slice the kulfi and serve immediately. you can also serve kulfi directly in the serving bowls or glasses. you can also add it to falooda.

kulfi recipe with khoya

kulfi recipe

4.75 from 27 votes
easy to make kulfi with khoya (evaporated milk) and dry fruits.
kulfi recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins
Course:desserts
Cuisine:indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

  • 3 cups full fat whole milk or 750 ml
  • 75 to 80 grams mawa (khoya or evaporated milk) - about 3.5 to 4 tablespoon mawa
  • 2 to 3 tablespoon organic unrefined cane sugar or regular sugar - adjust as required. (i added 3 tablespoon of unrefined cane sugar)
  • 1.5 tablespoon rice flour or 1 tablespoon corn flour
  • 3 tablespoon milk to dissolve the rice flour or corn flour
  • 20 shelled unsalted pistachios (pista)
  • 20 almonds (badam)
  • 4 green cardamoms (choti elaichi) - powdered in a mortar-pestle
  • 1 teaspoon kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence
  • 2 pinch of saffron (kesar) - crushed

INSTRUCTIONS

reducing milk and preparation for kulfi recipe

  • 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.
  • grate the khoya or crumble it very well. keep aside. powder 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 cardamom pods in a mortar-pestle and powder finely. discard the husks.
  • dissolve the rice flour or corn starch in 3 tbsp milk. mix very well. keep aside.

making kulfi recipe

  • after 18 to 20 minutes, add the sugar and stir.
  • let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or corn starch 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 mins, when the mixture has thickened, add the khoya (mawa), powdered almonds and pistachios along with cardamom powder.
  • stir very well and just simmer for a minute or two on a low flame. keep on stirring so that the khoya (mawa) is distributed evenly.
  • switch off the flame.
  • add the kewra (pandanus or screwpine) water or rose water and crushed saffron.
  • let the kulfi mixture cool.
  • then pour the kulfi mixture in kulfi moulds or in serving bowls or in a tray.
  • freeze the kulfi.
  • once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. remove on a plate. slice the kulfi and serve immediately. you can also serve kulfi directly in the serving bowls or glasses.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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123 comments/reviews

  1. taste mein best….mam,plz share the recipe of making butterscotch ice cream..i really want to make it.

  2. Just love your recipes Dasanna ……I have tried quite a few of them n every one in the family loves them ……thanks tons?

  3. 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…

  4. 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.

  5. 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.

  6. looks like an easy recipe.. will try soon! just one question.. how would the flavor be if i replace rose essence with vanilla essence?

  7. 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

  8. 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.5 stars

  9. I tried the kulfi and it came out really well. My family enjoyed this tasty dessert. Thanks for sharing this nice recipe5 stars

  10. 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.

  11. Kulfi is one. Favourite! Can I try bread slice as one recipe suggested ? Your recipe is great
    Will try strait awa! Thanks

  12. Hi dassana,

    While making kulfi can I use substitute of saffron…..??????

    Its hardly found in my area….!!!4 stars

    • 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.

  13. 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.

  14. 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?

    • 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.

  15. 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.4 stars

  16. 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.

      • 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. 🙂4 stars

        • 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.