Easy Kulfi Recipe with Condensed Milk, a quick and simple version of the classic Indian ice cream. It has a rich and dense texture, and it's flavoured with cardamom, saffron and pistachios. A delicious summer treat that can be enjoyed all year around.
That I love ice creams it's surely an understatement, I absolutely love them, any kind of flavour, and time of the day. But I must say this kulfi ice cream is not something I have tried often. If you like cardamom and saffron, this is definitely a frozen treat for you!
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What is Kulfi?
Kulfi is a frozen dessert that is often described as an Indian ice cream. Traditionally it is made by slow cooking the milk until it reduces its volume by at least half, resulting in a rich and sweet condensed-like milk. Cardamom, saffron, rose petals or dried fruit are commonly added to it.
Now, although I love the idea of having a traditional kulfi recipe, the process of making it is far too long for my liking. I don't have time nor patience to wait around for the milk to slowly evaporate while stirring almost continuously. So, I went for the cheat version, and used evaporated milk, condensed milk and cream.
It might not be the original recipe, but it's so flavourful, indulgent and rich, that I declare myself more than happy with the final result. If we can make our lives easier, why not do it then?
How to make kulfi with condensed milk
It's super simple, and super quick, and it needs no boiling or cooking whatsoever. So, it's like having homemade no-churn ice cream made with condensed milk.
- in a jug, combine the condensed milk, evaporated milk and double cream (heavy cream)
I did not beat the cream, which would have resulted in a lighter texture. In this way we get a rich, fudge-like kulfi.
- add the finely crushed or ground cardamom and the pinch of saffron
- chop the pistachios and divide half of them between 5 plastic cups (or more depending on how much or little liquid you add to it)
- pour over the condensed milk mixture in the cups, to fill about a quarter of each cup
- top with the remaining chopped pistachios
- cover the cups with kitchen foil, make a small cut at the top and insert ice cream sticks into each cup of kulfi
- freeze for at least 3 hours
- to remove from the cups, dip the cups into hot water for a few seconds, before pulling the ice cream out
Other ice cream recipes
This Indian ice cream might be different, but I personally love it. It's a different flavour from what we are used to in an ice cream, although technically kulfi is considered more of a frozen dessert rather than ice cream.
So, if you are looking for more traditional ice cream recipes, why not check these ones out?
Healthy Banana Chocolate Ice Cream
Homemade Strawberry Ice Cream (No Churn)
Easy Homemade Vanilla Ice Cream (No Churn)
Homemade No-Churn Cherry Ice Cream Without Condensed Milk
If you’ve liked my EASY KULFI RECIPE WITH CONDENSED MILK or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Easy Kulfi Recipe with Condensed Milk
Ingredients
- ⅔ cup condensed milk
- 1 cup evaporated milk
- 1 cup double cream (heavy cream)
- ½ teaspoon ground cardamom (or crushed cardamom)
- a pinch of saffron threads
- ½ cup chopped pistachios
Instructions
- In a jug, mix the cream with condensed milk and evaporated milk.
- Add the cardamom and saffron, and give it a stir.
- Divide half of the pistachios between 5 disposable plastic cups, then pour over the condensed milk mixture to fill about a quarter of each cup.
- Top with the remaining chopped pistachios.
- Cover the cups with kitchen foil, then use a sharp knife to make a cut in the middle of the foil.
- Insert ice cream or popsicle sticks and freeze for at least 3 hours.
- To remove the kulfi from the cups, dip the cups into hot water for a few seconds, the ice creams will come out easily.
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Fabiola says
Hey everyone, could i churn this recipe? Will I get the right consistency? Sounds yummy! Love me some Kulfi ❤️
Daniela Apostol says
You can definitely churn it, you will get a much lighter consistency.
Julia says
My partner made this the traditional way a number of years ago and was delighted to find that he couldn’t tell the difference when I made this for a dinner party. It’s his favourite dessert!
Daniela Apostol says
That's amazing, thank you for your feedback!
S says
Hi, I love this recipe but I get ice crystals in my kulfis. How do I get rid of ice crystals?
SJ says
So easy and so delicious
Yasmin says
This is an excellent recipe with a fantastic result, The kulfi was truly delicious and very easy to make. As an Indian girl, I can't thank you enough, Daniela, for sharing a short cut method for a classic, sumptuous dessert!
Daniela Apostol says
Amazing! I am happy that you liked it!
Yasmeen says
My family loved it, i'll make it more often its so easy
Daniela Apostol says
I am glad you liked it!
Nina Paul says
Thanks for sharing this great recipe. My family will sure like it.
Anonymous says
Loved this recipe.. we made it for a birthday desert and it tasted perfect. Oh, and I forgot to mention how easy it was. Thanks for this recipe!
Sejal says
This recipe was such a hit at a party. Thanks for the idea
Daniela Apostol says
I am glad you liked it!
Juju says
This was too good, and a great mood booster. Thanks Daniella
Daniela Apostol says
I am glad you enjoyed it!
indu.262@gmail.com says
Hi..is heavy cream same as whipping cream?
Daniela Apostol says
Heavy cream is a lot thicker, but it can be used instead of whipped cream for this recipe.
RH says
I’m always looking for a good kulfi at every Indian restaurant I visit. Now I can make it at home in a jiffy. So yum! And better than what’s available at most restaurants. Thanks so much for this recipe.
Daniela Apostol says
I hope you enjoy it!
Carol says
Just made Mango Kulfi! so 3 hours to wait to see how it turns out!
Thank you!
Daniela Apostol says
Let me know how it goes!
Deepika says
Hi can you suggest some substitute for evaporated milk in this recipe. Fresh cream maybe or milk?
Daniela Apostol says
Full-fat milk should do.