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Traditional Kulfi Recipe

Kulfi

Traditional Indian frozen dairy dessert made by reducing whole milk and sweetening it with condensed milk, cardamom, and pistachios.
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Prep Time 15 minutes
Cook Time 45 minutes
Freezing Time 6 hours
Total Time 7 hours
Servings: 6 servings
Course: Dessert
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Kulfi Base
  • 1 litre full-fat milk Whole milk, at least 3.25% fat
  • 200 ml sweetened condensed milk Standard canned sweetened condensed milk
  • 2 tablespoons sugar Adjust to taste
  • 5 whole green cardamom pods Seeds removed and crushed coarsely
  • 3 tablespoons pistachios Blanched and finely chopped, divided

Equipment

  • 1 Heavy-bottomed pan A wide, heavy-bottomed pot or Dutch oven prevents the milk from scorching.
  • 1 Kulfi molds Traditional metal or plastic molds, or small paper cups with foil.

Method
 

  1. Pour the full-fat milk into a wide, heavy-bottomed pan. Bring it to a gentle boil over medium heat, stirring occasionally to prevent a skin from forming.
  2. Reduce the heat to medium-low. Let the milk simmer uncovered for about 30 to 35 minutes, stirring frequently and scraping down the sides of the pan, until the milk has reduced by half and coats the spoon.
  3. Stir in the sweetened condensed milk, sugar, and crushed green cardamom pods. Continue to simmer over low heat for another 10 to 12 minutes until the mixture thickens further.
  4. Remove the pan from the heat and let the mixture cool completely to room temperature. Stir in most of the chopped pistachios, reserving a small amount for garnish.
  5. Pour the mixture into kulfi molds or small paper cups. Cover the tops securely and place them in the freezer for at least 6 hours, or until completely firm.

Notes

To unmold, dip the outside of each kulfi mold in room-temperature water for 10 to 15 seconds, then gently pull or slide the kulfi out using a stick or small knife.