Kulfi recipe – Learn to make delicious & creamy kesar pista kulfi at home with the help of video & step by step photos. Malai Kulfi is one of the most loved summer dessert from Indian cuisine & is also popular in the neighboring countries. It originated from the Mughals during their reign. Though it is similar to an Ice cream it tastes different and is denser and not light in texture.
If you are new to Indian foods, then read on to know more on
What is kulfi?
Kulfi is a popular Indian ice cream dessert made with milk, sugar, nuts & cardamoms.
It is made by evaporating milk and then sweetened with sugar. Flavoring ingredients like saffron and cardamom powder are added along with ground or chopped nuts.
The mixture is then poured to moulds and frozen until it is set. Various kinds of moulds are available in the market, you can also use small Popsicle moulds or stainless steel cups like I have used in this post. I have used 120 ml stainless glass / cups to pour the mixture.
Traditional way of making kulfi does take lot of time like Rabri since the milk has to simmer for hours to reduce and thicken.
This kulfi recipe does save a lot of time as it uses fresh cream and corn starch to thicken the mixture quickly. It yields delicious and creamy kulfi icecream without the flavor of starch.
You can use corn starch or arrow root powder in this recipe, both work well. Arrowroot powder is cooling to the body and is good during summers, so I have used arrowroot powder this time.
Preparation
1. Bring milk to a boil in a heavy bottom pot.
2. Boil for 10 to 11 min on a medium heat , stirring often.
3. Add sugar and mix well to dissolve it.
4. Keep stirring and boil for another 10 minutes on a medium heat.
5. Meanwhile add corn flour to one cup milk and dissolve it completely. Make sure there are no lumps.
6. Lower the flame and Pour the corn flour mixture.
7. Begin to stir it immediately and continue to boil. Keep stirring often to prevent milk at the bottom getting scorched.
8. Meanwhile add pistas and saffron to a blender jar. Make a coarse powder.
9. Add the kesar pista powder along with cardamom powder.
10. Mix well and make sure there are no lumps.
11. Add cream. I used cream just to achieve the thick consistency quickly. You can also skip it and cook for a little longer.
12. Keep stirring and cook the mixture further.
13. Under 10 to 11 mins it reaches a thick consistency. Switch off and cool completely. The mixture thickens further upon cooling. If you under cook the mixture, ice crystals may form, so it has to be cooked until it is thick and of pouring consistency.
How to make malai kulfi
14. Fill the moulds as desired. I do not prefer plastic moulds so I used steel glasses.
15. Cover the moulds with foil and gently insert icecream sticks. Freeze until kulfi is set. It may take anywhere from 5 to 12 hours depending on your fridge.
16. Rub the glasses in between your palms and demould the kulfi gently.
Sprinkle chopped pistachios and serve kulfi immediately.
For more similar recipes, You can check
Mango kulfi
Falooda
Vanilla icecream
Chocolate icecream
Pista Ice cream
Basundi
Kulfi recipe
Kulfi recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
Ingredients for kulfi
- 2 cups full fat milk
- 1 cup milk (mix with corn starch or arrowroot powder)
- 2 tsps corn flour (or starch or arrowroot powder)
- ¼ cup organic sugar
- ¼ tsp cardamom powder or elaichi
- 1 Pinch saffron strands or kesar (optional) (about 10)
- 10 to 15 pistachios
- ¼ cup cream fresh or mawa or khoya (optional, tastes rich)
- 4 pistas for garnish
Instructions
Preparation kulfi
- Bring 2 cups milk to a boil in a heavy bottom pot. Allow it to boil further for 10 mins on a medium flame. Keep stirring often to prevent the milk solids getting burnt at the bottom.
- Meanwhile add pistachios along with saffron to a blender jar and make a slightly coarse powder. Set this aside.
- After 10 minutes of boiling the milk, add sugar and continue to boil for another 10 to 12 mins. Keep stirring often to prevent the milk getting scorched at the bottom.
- Add corn flour to 1 cup milk and stir well. Make sure there are no lumps.
- Lower the flame completely and pour this to the pot. Keep stirring and boil.
- Add the nuts powder and cardamom powder. Mix well and make sure there are no lumps.
- Pour cream if using and Cook for 10 minutess more. Keep stirring.
- Under ten mins it turns thick. It should be of pouring consistency.
- Switch off the stove & Cool this completely. The mixture thickens further upon cooling.
Freezing kulfi
- Pour this to kulfi molds, steel cups or Popsicle molds. Cover with a foil and gently insert a ice cream stick.
- Freeze overnight. Immerse these in a bowl filled with water for 1 min or rub the moulds in between your palms for 30 seconds.
- Gently hold the stick and demould it. Sprinkle chopped pistas and serve kesar pista kulfi immediately.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
Video of kulfi recipe
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
What if you use condensed milk instead of cream and no corn starch?
Yes you can
Looks delicious!
Plan to use this to make a falooda to beat the summer heat! 😊
Can we use 2% fat milk instead of full-fat milk for this recipe? Could I add little milk powder to compensate the thickness?
Thank you! Yes you can use 2% milk and use 4 to 6 tbsps milk powder. You may need to reduce the sugar a bit if milk powder is sweetened
Hi Swasthi
I can’t wait to try this recipe. Just had one query. Can I use milk powder instead of cream in this recipe. If yes then how much. TIA
Hi Meena
I made this a few days ago without cream. It turns out good even without it. If you want use 3 to 4 tbsps milk powder. You may need to reduce sugar.
Thank u very much for the reply Swasthi. I really appreciate it. I am making this today and will let u know how it turns out 🙂
Hi is it altogether 3 cups of milk we should use?
Hi,
Yes 2 cups to boil. 1 cup to mix with corn starch
Hi Swasthi,
I made this recipe couple of times and loved it. Can I add mango puree to this instead of pista etc and make mango kulfi? I saw your mango kulfi but I not getting condensed milk anywhere easily due to the lockdown. So was wondering if I can just add mango to this recipe.
Hi Seema
Thank you! Adding mango puree to fresh milk kulfi mixture sometimes won’t work. There are chances of the milk splitting after adding the mango puree. Condensed milk has some preservatives and stabilizers which prevent the curdling. But you may try with small quantity to check. The other way is to make mango lassi kulfi. This works well. For the quantities you can check this link – mango lassi
I have prepared kesar pista badam kulfi by following the steps meticulously it came out very well. My family and friends loved it. Thanks for the recipe.
Welcome Sirisha!
Glad to know kulfi turned out good. Thank you
I am addicted to your recipes now ! This one turned out the best …thanks ! Getting the right consistency was the key for which I took a lil longer as I cooked on slightly lower flame after adding cream ! Have added the link to my fb post too
Hello Bhagyashri
You are welcome! So glad your kulfi turned out good.
Thank you so much!
🙂
Hi,
I made kulfi today and within 5 hrs it was ready to eat. I just followed all ur steps. It’s better than mango kulfi.
It was super tasty. My husband just loved it.
Thank you so so much
Glad to know Priya!
Thank you!
Hello swasthi,
Looks delicious.
I want to try this recipe but I have roasted and salted pistachios.
Is there any way I can make kulfi?
I tried so many recipes from ur recipe blog. In this lockdown time I made vada & prawn pulao and they came out tasty.
Thank you so much.
Hi Priya
Glad to know! Thank you. You can add the salted pistachios to slightly hot water and rinse them a few times. Then soak for a few minutes. They should be okay to use.
Hi,
I made kulfi today and within 5 hrs it was ready to eat. I just followed all ur steps. It’s better than mango kulfi.
It was super tasty. My husband just loved it.
Thank you so so much
Hi,
I made kulfi today and it was super tasty and it was ready within 5 hrs. I just followed your stpryeps.
My husband just loved it.
Thank you so so much.
Hi Swasthi
I attempted malai kulfi today. In this lockdown haven’t had icecream or kulfi. Thanks to you that we could relish this awesome kulfi. It turned out really well. Your recipes are easy to follow cause they are so meticulously written.
Thankyou
Hi Suhasini
You are welcome! Glad to know it turned out good. Thank you so much!
Hii swasthi
I dnt have any kind of mould.. so what vessel can i use?
Hi Rizwana
I have used small steel cups/glasses. Each hold about 160 ml. You can use even disposable cups. If you don’t have any just pour it to steel bowls or cup and cut them while serving.
Reason,for adding cornflour?
Hi Krithika,
Corn flour is used to thicken the mixture quickly. Otherwise it has to be boiled for longer.You may skip if you don’t prefer. It may take 25 mins more.
Hi I’m LATA Gandhi
I love your way to simply cooking
This time my idli come out very very soft
Hi Lata,
Glad your idli came out soft. Thanks for the comment.
🙂
Hi I’m LATA Gandhi
I love your way to simply cooking
Thank you so much Lata
I tried replacing cream with condensed milk and it turned out even better. I also skipped the corn starch powder. Any thoughts
What is the size of your cups in all recipes?
Hi Neha,
I use a 240 ml cup. For this recipe you can use half liter milk
How much is 2 cup milk?
What is the size of your cup?
Hi.. Tried ur recipe.. Tasted super.. Thank u.. But ice cream was in crystallized texture aftr freezing it.. What could be d reason?
Hi Sandhya,
You are welcome. I think the mixture had to boil a bit more. If the mixture is not condensed enough then crystals can form. Hope this helps. Thanks for rating the recipe.
Superb Swasthi, got it perfect in first attempt. Superb taste
Thanks Pinky
Hii swathi. I jus found I put 2tbsp of corn flour instead tsp. Have kept it in freezer.. How will it turn out? It was thick texture when I poured in mould
Hi Dipica,
It will taste starchy. If it doesn’t turn out good, then keep the kulfis at room temperature until they melt. Boil 3 cups fresh milk until slightly thick and then mix both. Freeze it
Tq for tasty and yummy recipes
Welcome Swapna
Tried this kulfi wonderful
But it did not become solid
Hi Sandra
Thanks for trying
If we put water in the freezer even that becomes solid depending on the climate or the fridge condition or the load. I guess you should have left it longer .