Total Time
4hrs 10mins
Prep 10 mins
Cook 4 hrs

This is a simplified and much quicker way of making Kulfi, a traditional Indian dessert. Serve it now on the Zaar World Tour 2005, or make it for Diwali (festival of lights); the most widely celebrated festival in India. This year Diwali falls on 1 November (I think). The recipe comes from a cutting I saved from the November 2001 Sainsbury’s magazine. You can change the teaspoon of vanilla extract for 2 tablespoons of brandy if you wish. Freezing time is included in the ccoking time.

Ingredients Nutrition

  • 110 g ground almonds (4 oz)
  • 1 tablespoon sliced almonds
  • 8 whole blanched almonds
  • 1 (410 g) can evaporated milk (14 oz)
  • 4 tablespoons superfine sugar
  • 1 teaspoon vanilla extract
  • grated chocolate (to garnish) (optional)


  1. Whisk the evaporated milk, sugar and vanilla extract (or brandy) for 1 minute; add the ground almonds and whisk for a further minute; stir in the flaked almonds.
  2. Pour the kulfi mixture into an 850ml (1 ½ pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).
  3. Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.
  4. Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.
Most Helpful

I'm sorry but this was a total failure. Kulfi is not at all like this. I yet followed the recipe and prepared it to celebrate a few good things in my life..but, this turned out terrible. My guests were very upset and I had to end up offering them Kit Kat chocolates whereas they were expecting "Kulfi". When I saw the recipe, I had a doubt whether it would be good or not, and so I went ahead and added 2 tbsps. of Hintz Dutch processed cocoa powder to the remaining ingredients. It didn't turn out nice...this is one thing I'll never make cos it ruined my celebration completely.

5 5

If you love almonds, you’ll love this recipe: a wonderful celebration of almonds! Absolutely delicious and SO quick and easy to make! I rarely go to Indian restaurants because I don’t like hot spices, and I have never eaten Kulfi. Being on such unfamiliar territory, I made this exactly to the recipe, right down to the serving suggestions! Well almost. I reduced the sugar by half a tablespoon and added half a tablespoon more of the ground almonds, hoping I wasn’t going to upset the balance and thereby wreck the recipe. When I am venturing into new culinary domains, clear instructions are just SO essential. Caroline’s instructions here were excellent! Because the Kulfi was to be sliced just prior to serving, I placed it in a shallow Tupperware container, and covered it. That made it easy to place a cake slide under the slices to get them out of the dish. I thoroughly recommend this recipe. And don’t think it has to be served as part of an Indian meal: it would be a great dessert to serve after any meal. Everyone absolutely loved it. Thank you, Caroline! — Sep 18, 2005