Kokum Kulfi | How to make Kokum Kulfi

By Nayana Palav  |  14th Jun 2017  |  
4.7 from 7 reviews Rate It!
  • Photo of Kokum Kulfi by Nayana Palav at BetterButter
Kokum Kulfiby Nayana Palav
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About Kokum Kulfi Recipe

Kokum is good for digestion. Its botanical name is Garcinia Indica. This is a unique flavour of kulfi. Usually i make kokum sherbet, solkadhi from dry kokums. This is the first time i made the kulfi from kokum.

Kokum Kulfi is a popular aromatic and delicious dish. You can try making this amazing Kokum Kulfi in your kitchen. This recipe requires 10 minutes for preparation and 30 minutes to cook. The Kokum Kulfi by Nayana Palav has detailed steps with pictures so you can easily learn how to cook Kokum Kulfi at home without any difficulty. Kokum Kulfi is enjoyed by everyone and can be served on special occasions. The flavours of the Kokum Kulfi would satiate your taste buds. You must try making Kokum Kulfi this weekend. Share your Kokum Kulfi cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Nayana Palav for inputs. In case you have any queries for Kokum Kulfi you can comment on the recipe page to connect with the Nayana Palav. You can also rate the Kokum Kulfi and give feedback.

Kokum Kulfi

Ingredients to make Kokum Kulfi

  • 3 cups Whole Milk
  • 1/4 cup fresh khoya (2 tablespoon)
  • 6 petal dry kokum
  • 2 tablespoon water
  • 1/3 cup almond and pistachios
  • 2 teaspoon corn flour
  • 1/2 teaspoon cardamom powder

How to make Kokum Kulfi

  1. Soak Kokum in 2 tablespoon water for juice.
  2. Grate almonds and pistachios and keep aside.
  3. Heat a heavy bottom pot, keep the heat on low flame.
  4. Add milk, stir continuously.
  5. Reduce milk to half. .
  6. Add sugar while reducing milk.
  7. Stir continuously from start to end to avoid milk sticking to the bottom.
  8. Crumble khoya with hands and remove all the lumps.
  9. Take 2 tablespoon cold milk in a small bowl.
  10. Add 2 teaspoon cornflour.
  11. Mix well and add it to the boiling milk.
  12. Milk will start thickening.
  13. Once milk become thick, add cardamom powder and khoya.
  14. Mix well and remove lumps.
  15. Mix well and remove from heat.
  16. Let the mixture become little cool down.
  17. Now add Kokum juice.
  18. Add some grated pistachios and almonds.
  19. Then pour this mixture into kulfi moulds and kulhad.
  20. Add some grated pistachios and almonds on kulhad.
  21. Keep the kulfi moulds and kulhad in the deep fridger.
  22. Keep the moulds in freezer to set overnight.
  23. Next morning, take the moulds out of freezer and open the lid.
  24. Loosen up the sides with the help of knife and take the kulfi out of moulds.
  25. Garnish with grated pistachios and almond.
  26. Serve immediately.

My Tip:

Always use heavy bottom pot for reducing milk.

Reviews for Kokum Kulfi (7)

Anchal Sinha3 years ago

Amazing kulfi..
Nayana Palav
2 years ago
Thank you

Harsh Vijay3 years ago


Rohit Khade3 years ago

I like it.. Delicious

Poonam Nikam3 years ago


Deepali Oak3 years ago


Avinash Ashirgade3 years ago

Amazing n healthy.

Narendra Palav3 years ago

Good innovative flavour

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