Kulfi is a dessert that’s somehow as familiar as a smile and as nuanced as the South Asian cultures it springs from. If you’ve heard it called “Indian ice cream,” there’s truth to it — but only in a broad sense. Kulfi is richer, denser, and no-churn, with a clotted cream base that gives it an almost custardy-like quality. Unlike traditional ice cream, it’s not whipped for volume but simmered and slowly reduced, caramelizing the milk’s natural sugars and giving kulfi its distinct flavour.

Kulfi’s roots stretch back to the royal courts of Persia,  and so much of the Mughal cuisine in India was often inspired by Persian culinary traditions, and it’s no surprise that the name “kulfi” actually stems from the Persian word “qulfe,” which refers to specific cone-shaped cups.  

In the bygone days, ice was collected from the Himalayas, preserved in great slabs, and transported to freeze desserts like kulfi. Over time, it found a home in earthen pots, or matkas, and later evolved to be served on sticks, resembling a South Asian take on the popsicle. Today, the flavors are as varied as the people who make it, from almonds and saffron to pistachios, Paan, Gulkhand, Sitaphal, and mango.

This recipe is over 3 decades old.  It comes from my dear friend, Nasreen Versi, who shared her cherished family recipe with me. Nasreen is what you’d call a “forever friend,” the kind who gives wholeheartedly and unreservedly. While some friends or family might hold back a key ingredient or method, Nasreen shared her recipe in full, just as she’s always shared herself. Her laughter and warmth are woven into every scoop of this dessert.

This is a no-cook recipe, as straightforward as it is refined.  Over the years, it’s become a beloved dessert in our home, and always an impressive dessert for guests when I want a chance to pull out all the stops.  Over the years, I’ve made it my own by experimenting with flavors like Badam Kesar (almond saffron), Pista (pistachio), and mango versions, all inspired by that one original recipe she gifted to me.

This kulfi recipe is a treasure for anyone looking to create a truly special dessert. It’s one that only tastes rich and creamy,  but it’s filled with stories, laughter, warmth, and friendships that span decades. This dessert, in all its luscious simplicity, is so much more than a frozen treat; it’s a reminder that sometimes, the most generous acts of friendship can live on in the flavors that linger long after the last spoonful.

It is vegetarian, and egg-free and can easily be made dairy-free as well.

Ingredients:

1. 1 tin Sweet condensed milk
2. 1 tin evaporated milk
3. 1 glass of water ( I use the tin if the evaporated milk as a measure)
4. 2 slices white bread
5. 1 teaspoon cardamom powder
6. Generous pinch of saffron pistils

• For garnish
  2 tablespoons chopped pistachios
• 2 tablespoons chopped almonds
• Dried rose petals

For the Kulfi variations:

• ½ cup of Swad Ratnagiri Alphanso Mango Pulp
• ¼ cup of Pisti pistachio cream
  
  

Method:

1. In a high-speed blender jar, add the evaporated milk, condensed milk, bread saffron, cardamom powder, and water and blend using the pulsing button or on high for 1-2 minutes.
   
2. Add the chopped pistachios and almonds.
   
3. Pour the kulfi mix into kulfi moulds to get the cone-shaped kulfi.
   
4. Or pour it into a 9″ x 11″ baking pan or freezer-safe container and freeze it overnight or until it is firm.
   
5. Garnish it with some more chopped pistachios and almonds.
   
6. Slice it with a knife dipped in hot water to serve.

• I have set mine in a loaf pan carpeted with nuts to make the three-layered flavors.  Before serving, bring the kulfi out of the freezer and let it thaw for 6-8 mins or wet a kitchen towel under running hot water, wring out the water, and wrap it around the loaf pan.

• Invert the loaf pan onto the serving platter, knock on the base of your pan with your hand and the kulfi should slide right out.

Variations of Kulfi

The basic ingredients of Kulfi remain the same, i.e. evaporated and condensed milks, bread water, and cardamom. However, you can make variations to this basic recipe by adding other ingredients to it such as mango pulp, saffron, pistachio cream, etc.

Mango Kulfi:

• For the Mango Kulfi layer, I have used the Swad Ratnagiri Alphanso Mango Pulp. You can use any mango pulp, but the Alphanso mango pulp is sweeter and creamier than the Kesar mango pulp which has sweet and tart notes.
  
• You can also use fresh mango pulp when available.

Pista Kulfi:

• ¼ cup Pisti pistachio cream (I got my Pisti at Costco but also available on Amazon)
• ¼ cups pistachio nuts crushed optional

Kesar Malai Kulfi:

• Leave the base Kulfi mixture as is, and you can add chopped almonds or toasted almonds.

• In a loaf pan or freezer-safe container, carpet the base with nuts, and pour in the pistachio kulfi mix
• Freeze for 2–3 hours.
• Take it out of the freezer, layer the base of the kulfi with more nuts, and pour in the mango kulfi mix
• Freeze for another 1–2 hours.
• Take it out of the freezer and add the final Kesar mixture.
• Stick it back in the freezer until completely frozen and ready to serve.

Watch me make it here:

Notes:

Nuts & Garnish:
Many kulfi recipes use chopped nuts and dried fruit in the mixture and as a garnish. I have used pistachios and toasted almonds; you can also use toasted or raw chopped cashews and garnish with dried rose petals.

What is pistachio creme?
It is a creamy velvety Italian paste made from pistachio paste, milk, and sugar. The spread is great for baking, AND making desserts, like the viral pistachio chocolate.

Storing kulfi:
Once the mixture is frozen you can leave it in the freezer for up to 1 month. I love making a batch of these for a summer treat using the Ice Popsicle Mold Bags so that the kids can have kulfi anytime.

If you make this, I would love you to tag me @spicymemsahib or Nadiasmeza!