Here’s a classic Kulfi recipe with condensed milk—creamy, rich, and easy to make at home without an ice cream maker:
Ingredients (Serves 4–6)
- 1 can (14 oz) sweetened condensed milk
- 2 cups whole milk
- 1 cup heavy cream
- ¼ cup sugar (optional, adjust sweetness)
- 1 tsp cardamom powder
- 2 tbsp chopped pistachios (plus extra for garnish)
- 2 tbsp chopped almonds
- 1 tsp rose water or saffron strands (optional, for flavor)
Instructions
- Prepare the Base
- In a saucepan, combine whole milk, heavy cream, and sugar.
- Heat over medium-low, stirring occasionally, until milk reduces slightly (about 10–15 minutes).
- Add Flavors
- Stir in sweetened condensed milk, cardamom powder, chopped nuts, and saffron or rose water if using.
- Cook on low heat for another 5–10 minutes, stirring frequently to avoid sticking.
- Cool the Mixture
- Remove from heat and let the mixture cool to room temperature.
- Freeze the Kulfi
- Pour the mixture into kulfi molds or small cups.
- Cover with foil or plastic wrap and insert sticks (if using cups).
- Freeze for at least 6 hours or overnight until set.
- Serve
- To unmold, dip molds briefly in warm water for a few seconds.
- Garnish with chopped pistachios or almonds before serving.
Tips:
- For an even richer kulfi, simmer the milk mixture longer to reduce it by 1/3 before adding condensed milk.
- You can also experiment with flavors like mango, chocolate, or rose.
If you want, I can also give you a quick no-churn kulfi recipe using just condensed milk and whipped cream that’s ready in under 3 hours. It’s faster but still creamy and delicious. Do you want me to share that version?
