Kulfi is popularly known as the Indian Ice cream.  Its a dairy based frozen dessert which is popular not just in India but it shares its roots with the countries in the Indian subcontinent.

It’s denser than an ice cream because it doesn’t involve cream or whipping methods, which is why it has a more solid state when frozen.

My favourite and the most original form of Kulfi is the Malai Kulfi, which is plain and doesn’t consist of many flavourings. The other varieties and flavors are cardamom, saffron, rose, dry fruits and the newer varieties have more fruity flavours like mango for example.

Its made by Slow cooking milk on the flame for a long duration stirring non stop to ensure it doesn’t burn at the bottom. Then adding sugar and flavors, and cooking it down to less than half its original quantity resulting in a thick creamy condensed milk.

Traditionally its set in Kulfi moulds and eaten on a stick or in earthen pots.

Recipe Card (To serve 6 pax)

Ingredients                                                                       Quantity
Full cream milk 1 litre
Sugar 70 gm
Cardamom 3-4
Saffron strands A pinch
Almond powder 25-30 gm
Silvered almonds and pistachios, chopped /crushed For garnishing


Method of Preparation:

  • In a wide mouth pan pour the milk and bring it to boil.  keep stirring on medium to high flame and make sure it doesn’t scorch on the bottom. Control the flame if you feel you need to.
  • This will take at least 10 mins , meanwhile keep stirring and keep the other ingredients ready near you. Crush cardamom pods or use cardamom powder if you have and find it convenient.
  • Once the milk has thickened and reduced to less than half, add in the sugar, cardamom, saffron if you choose to and the almond powder. Stir and give it a good boil and switch off the flame and let it cool.
  • Pour into the Kulfi moulds  or earthen pots of your choice. Cover with lids or foil and freeze.
  • Before serving, unmould if using moulds and garnish to serve or garnish in the pots that you are serving it in. Alternatively, you could freeze it in a loaf tin and slice to serve too.
  • Yield depends on what size and shape of containers you use . This serves 6 easily.
Note: Could use pistachio powder for pistachio flavored, or chopped nuts instead of almond powder, mango puree, saffron infused in the milk etc for other flavors.
About the Contributor
Deepika Shetty
  Food and cooking was the main focus in her life, so it wasn’t surprising that having enrolled in Bachelor Of Commerce Degree didn’t interest her much and soon she decided to turn her passion into profession.
Her interest lies in both Cookery and Pastry so she enrolled in the Professional Cookery and pastry program and completed her Diploma. Since then she has worked as a pastry chef and now having taken time away she takes on projects that interest her.
She has created a line of sweet and savoury products under her Brand name of ‘shortGirlBakes’ that she brings to the local markets in the city. Along with that Desserts and Cakes are a major part of her brand.
Deepika also taken part in collaborative events with brands like Bosch home, Simply Kitchen and does Live cooking Videos as a collaboration or under her name.
Her focus is on creating Recipes and content that speak to her and which she can showcase. While she loves all styles of cuisines her passion lies towards tradition and staying close as much as possible to the roots and cooking techniques.
For more interesting recipes follow Deepika Shetty on Instagram @shortgirlbakes
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