Ingredients
- 1 liter whole milk
- ½ cup sweetened condensed milk
- ¼ cup heavy cream (optional)
- 2 tbsp sugar (adjust to taste)
- ½ tsp ground cardamom
- Pinch of saffron strands (soaked in 1 tbsp warm milk)
- 2 tbsp chopped pistachios or almonds
- ½ tsp rosewater (optional)
Instructions
- Pour whole milk into a heavy-bottomed pan and bring to a boil over medium heat.
- Reduce heat and simmer, stirring frequently, until milk reduces to half (30–40 minutes).
- Add sweetened condensed milk, heavy cream (if using), and sugar. Stir until well combined.
- Stir in cardamom, saffron milk, chopped nuts, and rosewater (if using).
- Let the mixture cool completely.
- Pour into kulfi molds, small cups, or popsicle molds.
- Freeze for at least 6 hours, preferably overnight, until fully set.
- To serve, run molds under warm water and gently remove kulfi.
Notes
- Use only whole milk for the best creamy texture.
- Skip nuts for a nut-free version or replace with dried fruits.
- For mango kulfi, stir in mango puree after cooling.
- Store tightly covered in the freezer for up to 2 weeks.
- Vegan version can be made using coconut and almond milk.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Indian
- Diet: Hindu
Nutrition
- Serving Size: 1 kulfi
- Calories: 210
- Sugar: 18g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg
