Total Time
1hr 50mins
Prep 1 hr
Cook 50 mins

A wonderful Madhur Jaffrey recipe. You don't need an ice-cream maker for this recipe, but if you do have one, you may use it! There are quite a few recipes posted here which includes cream. Kulfi is not made with cream, it's made with reduced milk. You may use full-cream or semi-skimmed milk. So, it would help to have a wide, heavy based sauce-pan for boiling down the milk, but a heavy non-stick pan would do as well. Please note, the cooking time does not include cooling time and freezing time.

Ingredients Nutrition


  1. Pour the milk into a wide, heavy based sauce pan and bring to boil over high heat, stirring constantly.
  2. As soon as the milk begins to rise, turn the heat down just to the point to allow the milk to simmer vigorously but without boiling over.
  3. Add in the cardamom pods.
  4. Leave the milk to boil and stir the sides of the pan constantly to avoid scalding.
  5. Whenever a film forms on top of the milk, just stir it in .
  6. The milk has to reduce to about a third of the original amount, about 750 ml (1 1/4 pints) which will take about 45 minutes.
  7. When the milk has reduced, remove the cardamom pods and discard them.
  8. Add in the sugar and almonds, stir and simmer gently for 2-3 minutes.
  9. Pour the reduced milk into a bowl (which can be put into the freezer) and let it cool completely.
  10. Add half of the chopped pistachios and stir them in .
  11. Cover the bowl with an aluminum foil and put it in the freezer.
  12. (I do not have an ice-cream maker, but if you do, then you can pour the milk into the machine and get it going).
  13. Meanwhile, put 6 small individual cups or a 900ml ( 1 1/2 pints) pudding basin in the freezer.
  14. Every 15 minutes or so, remove the ice-cream bowl from the freezer and give the ice-cream a good stir.
  15. As the ice-cream begins to freeze, it will become harder to stir but when it becomes almost impossible to stir, take out the cups or pudding basin from the freezer and divide the ice-cream between the cups or empty it into the pudding basin.
  16. Sprinkle the remaining pistachios over the top and cover with aluminum foil sealing them well on the edges.
  17. Return them back to the freezer to let the ice-cream harden (for at least 4 hours).
  18. If it's in individual cups, then remove the cups from the freezer 10-15 minutes before you want to serve it to soften slightly.
  19. If it's made in the pudding basin, you can put it in the fridge 20-30 minutes before serving.
  20. Remove the ice-cream from the pudding basin by running a sharp knife around the edges of the ice-cream and slip it onto a serving plate (it should slip off easily, if it doesn't then dip the bowl in hot water and try again).
  21. Cut into 6 slabs and serve.
  22. Enjoy!
Most Helpful

PERFECT! I made a half recipe as directed with 1% organic milk. While it may not have been as creamy as kulfi made with whole milk...I feel the flavor was spot on. This is one of my favorite things to get at Indian restaurants and I've been looking for an authentic recipe for a long time. In step 15, I spooned the kulfi into 6 muffin tins. Then to serve, I let it sit out awhile and they slipped right out and resembled restaurant kulfi. Thanks for this recipe! Made for the Please Review tag game. *I also want to try these in popsicle molds as I saw it sold that way in an Indian market.

Engrossed April 26, 2008

Oh yes!!!! This was DIVINE - what an GORGEOUS recipe - I made the full amount for 6 people and it was devoured in what seemed to be seconds! I am going to make this again for us, to have on hand in the freezer - the flavours are SO authentic and it makes the perfect dessert to eat after a rich and spicy curry dinner - SUBLIME! It IS time consuming - my time was cut down as I DO have an ice cream maker which I used - but you MUST follow all the steps in order to achieve silky smooth ice cream. This was the ICE-ing on the cake for my recent Indian Banquet Dinner Party - excuse the pun! Great thanks Aisha - just the ticket! Karen/FT:-)

French Tart March 11, 2008