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Photo of Malai Kulfi by Sonia Shringarpure at BetterButter

Malai Kulfi

Sonia Shringarpure
300 minutes
Prep Time
180 minutes
Cook Time
6 People
Read Instructions Save For Later


Kulfi is an Indian version of icecream, though for the Kulfi, the difference lies in that the milk is reduced to more than half of its quantity to reach a thick consistency. This thickened milk is poured in suitable moulds and frozen for at least 6-8 hours. There are no stabilizers or addictives used in making homemade Kulfi.

Recipe Tags

  • Veg
  • Easy
  • Kids Recipes
  • Indian
  • Boiling
  • Dessert

Ingredients Serving: 6

  1. 2 lit full fat milk
  2. 1 cup full cream
  3. 1/3 to 1/2 cup sugar
  4. 1 tsp cardamom powder
  5. 1/2 cup slivered almonds chopped finely
  6. 2 pinches saffron strands


  1. Boil the milk and cream. Once boiled, reduce heat to the lowest setting and let it simmer till it thickens. Keep stirring the milk at frequent intervals.
  2. Continue simmering till the milk is reduced to about 1/4 of the original amount. While it’s simmering, keep scraping the sides of the pot (at intervals) where the cream is stuck. Put it back into the milk.
  3. Add sugar, cardamom powder, and saffron. Stir well. Switch off gas.
  4. Cool the mixture thoroughly. Once cooled, stir the mixture and transfer it to Kulfi moulds or any hollow containers/cups.
  5. Cover the moulds (moulds without sticks) with aluminum foil and freeze for 2 hours. Remove them from the freezer and you can now insert ice-cream sticks in it. Refreeze for at least 6 hours or overnight.
  6. Hold the moulds under hot running water to loosen the Kulfi or keep them immersed for few seconds in hot water. Garnish with almond powder.

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