Oh! So Good, Kulfi at Home

The memories of Kulfi go back to the time when Momma first used to boil milk, add some sugar and a flavoring, pour in a popsicle tray and give it once chilled. I still remember the first kulfi that I ever had, it was at Baba Kulfi house located in Rau, right 15 kilometers away from home. Kulfi isn’t just an icecream, it is an emotion. And if you are an Indori like me, you will for sure nod your head to Kulfi in any form.

With PAN lockdown dominant in the country right now, and summer right over our head, nothing better than a cold serving of Kulfi that can ease out the troubles. Kulfi, which is basically a frozen Indian dessert is the most preferred sweet in the summers. Mostly served in desi earthern pots by the kulfi wallahs who sell door to door, Kulfi is the best eco-friendly dessert, I would say!

As a family, Kulfi is a much loved dessert at home. Especially, now that we are all stuck at home with nothing but each other :P, I thought of trying my hands at the humble kulfi at home. I tried badaam (almonds) and kaju (cashew nuts) kulfi at home, which turned out creamier than the ones you may find at the market. I used no thickening agents, just milk, sugar, malai or cream and dry fruits.

If you love kulfi just like me, try this recipe at home. I am sure you will love it for its simplicity, ease, creaminess and pops of dry fruits in between.

Kulfi At Home

Try this super simple, easy and creamy recipe for Kulfi at home. The recipe uses simple off the shelf ingredients that are available at all homes. It uses milk, almonds, cashews, sugar and a hint of saffron. No thickening agents, no flavoruings or color!

Course Dessert
Cuisine Indian
Keyword dessert recipes, indian dessert,, kulfi recipes, simple dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people


For Kulfi Dry Mix

  • 1/3 cup Almonds
  • 1/3 cup Cashew Nuts
  • 1/3 cup Sugar
  • 4-5 Pods Cardamom

Saffron Milk

  • 2 tbsp warm milk
  • One Pinch Saffron

Kulfi Wet Mix

  • 500 ml Milk (Full Fat Milk)
  • 2 tbsp Fresh Cream/ Heavy Cream/ Malai


Kulfi Dry Mix

  1. Start by taking the almonds, cashew nuts, cardomoms and sugar in a ginder or bullet mixer

  2. Grind the nuts and sugar to a lump-free dry mix

Prepare Safforn Milk (Kesar Milk)

  1. Take 2 tbspn of full cream milk and warm it in the micriwave or on the stovetop

  2. Add a pinch of saffron and leave this aside

Boiling Milk for Kulfi Wet Mixture

  1. Take 500 ml full cream milk and put it for boiling

  2. Reduce the milk to 250 ml by continously boiling it

  3. I usually give 6-7 boils to get the right thickness in milk

Final Kulfi Milk

  1. To the reduced milk, add the heavy cream or malai

  2. Add the dry kulfi mix we made before (You can keep it on the stovetop at low flame and mix for added creaminess)

  3. Add the milk with soaked saffron and mix well

  4. Keep the mixture aside and let it cool down to room temperature before tranferring it to the moulds/containers

  5. Once the mixture colls down, start pouring it in the moulds of your choice

  6. Seal the moulds well with cling film or foil before refrigerating

  7. Refrigerate for 5-6 hours before consuming

Hope you loved the recipe as much as I loved creating it for you! Give it a try guys and let me know how it turned out for you.

Looking forward to your creamy and delish pictures on Facebook, Instagram or Twitter.

Until next recipe,

Keep devouring good food.


A Millennial Wife, Home Chef, and a Work at Home Writer.

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