Recently, Kulfi secured the 7th spot on TasteAtlas's list of the top 50 frozen desserts. Its creamy texture and sweet flavor are loved not just in India but across the globe. It is especially delightful during the summer season.

So, if you wish to enjoy cold, creamy Kulfi, you can make it at home instead of venturing out in the heat. Here is a simple recipe for making creamy, melt-in-the-mouth Kulfi at home.

Creamy Kulfi Recipe
You can make creamy Kulfi at home using full-cream milk.
Total time: 70 mins
Preparation time: 5 mins
Cooking time: 60 mins
Course: Dessert
Calories: 250
Servings: 2 people
Cuisine: Indian

Ingredients for Creamy Kulfi:
Full-cream milk: 1 liter
Sugar: 1/2 cup
Cardamom powder: 1 teaspoon
Almonds and pistachios: 2-3 tablespoons
Saffron strands: 10-12
Mawa (dried whole milk/khoya): 1/4 cup

Method for making Creamy Kulfi:

First, take a heavy-bottomed pan, pour in the full-cream milk, and bring it to a boil over high heat. Once the milk starts boiling, reduce the heat to low-medium.

Cook the milk until it reduces to about one-third of its original volume. While cooking, keep scraping the cream that collects on the sides of the pan and mixing it back into the milk.

When the milk becomes thick and creamy, add the sugar. The milk will thin out slightly after adding sugar, so cook it for another 5 minutes.

Now, add the soaked saffron, finely chopped almonds, pistachios, and cardamom powder. Grate and add the mawa at this stage as well; mix everything together, cook for another 2 minutes, and then turn off the heat. After turning off the heat, allow the kulfi mixture to cool completely to room temperature; it will thicken further as it cools.

Now, pour the mixture into kulfi molds, plastic cups, or small earthen pots. Cover the openings of the molds securely with aluminum foil to prevent ice crystals from forming inside. Make a small slit in the center of the foil and insert an ice cream stick. Place the molds in the freezer to set for 7 to 8 hours or overnight.

Once removed from the freezer, dip the molds in room-temperature water for a few seconds or rub them between your palms; this will help the kulfi release easily.

Your delicious, chilled, and creamy kulfi is ready. Garnish with some extra chopped pistachios and saffron strands before serving.

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