Easy Kulfi Recipe – Indian Frozen Dessert with Boiled Milk & Vanilla

Last Updated on 4 months by Neha Deshmukh

Easy Kulfi Recipe – Indian Frozen Dessert with Boiled Milk & Vanilla

Hello friends! If you’ve ever craved that creamy, intensely flavored frozen treat from your childhood summers in India, you’re in the right place. Today, I’m sharing my go-to recipe for Kulfi – that iconic Indian ice cream, but so much more! It’s surprisingly easy to make at home, and honestly, tastes even better than what you get from the street vendor (don’t tell anyone I said that!).

Why You’ll Love This Recipe

This Kulfi recipe is a winner for so many reasons. It’s incredibly simple, needing just a handful of ingredients you likely already have. Plus, it’s a fantastic way to enjoy a taste of India without spending hours in the kitchen. The best part? It’s wonderfully customizable – I’ll share tons of variations later! It’s perfect for beating the heat, impressing your friends, or just treating yourself to a little bit of happiness.

Ingredients

Here’s what you’ll need to make this dreamy Kulfi:

• 2.5 cups (600ml) boiled milk
• 0.5 cup (120ml) condensed milk
• 0.75 tbsp (11ml) corn flour
• 1-2 tbsp (15-30ml) sugar (adjust to your sweetness preference)
• Few drops vanilla essence

Ingredient Notes

Let’s talk ingredients for a sec! Using full-fat milk is key here. It really makes a difference in the creaminess. Don’t skimp! Traditionally, Kulfi is made with slow-cooked, reduced milk, which gives it that dense texture.

Now, about the flavor. I’m using vanilla essence today, which is a classic. But Kulfi flavors are super regional! My grandmother always used cardamom powder (about ¼ – ½ tsp) instead, and it’s equally delicious. Feel free to experiment!

And finally, the corn flour. It’s a little trick to help thicken the mixture and prevent ice crystals from forming. Don’t worry, you won’t taste it!

Step-By-Step Instructions

Alright, let’s get cooking (or rather, freezing!).

1. First, in a small bowl, mix the corn flour with a little bit of milk to create a smooth slurry. This prevents lumps later on.
2. In a larger bowl, combine the boiled milk, condensed milk, and sugar. Stir well until the sugar is completely dissolved.
3. Now, pour the milk mixture into a saucepan. Add the corn flour slurry and whisk everything together.
4. Place the saucepan on medium heat. This is where the patience comes in! Stir constantly to prevent sticking and burning. You’ll notice the mixture starts to thicken slightly and loses that raw corn flour smell. This usually takes about 5-7 minutes.
5. Once it’s thickened, remove the saucepan from the heat. Stir in a few drops of vanilla essence (or cardamom powder, if you’re going traditional!).
6. Let the mixture cool completely. This is important! You don’t want to melt your molds.
7. Pour the cooled mixture into kulfi molds or popsicle containers. I usually use metal molds, but plastic works too. Cover the top with foil or a lid to prevent ice crystals from forming.
8. Freeze for 6-8 hours, or even better, overnight. Trust me, the wait is worth it!
9. To release the kulfi, quickly dip the molds in warm water for about 5 seconds. Gently pull on the kulfi, and it should slide right out.

Expert Tips

Want to make sure your Kulfi turns out perfect every time? Here are a few of my secrets:

• Preventing Ice Crystals: Stirring frequently while heating is crucial. Also, covering the mixture tightly while freezing helps.
• Perfect Consistency: The mixture should coat the back of a spoon. If it’s too runny, cook it a little longer. If it’s too thick, add a splash of milk.
• Mold Prep: A quick rinse with cold water before pouring in the mixture can help with easy release.

Variations

Okay, this is where the fun really begins! Kulfi is a blank canvas for flavor. Here are a few ideas to get you started:

• Vegan Kulfi: Swap the boiled milk for full-fat coconut milk. It’s surprisingly delicious!
• Sugar-Free Kulfi: Use a sugar substitute like stevia or erythritol. Adjust the amount to your taste.
• Mango Kulfi Adaptation: My friend Priya swears by this! Blend in 1 cup of mango pulp after the mixture has cooled.
• Pistachio Kulfi Variation: Add ¼ cup of chopped pistachios to the mixture before freezing. My family loves this one.
• Rose Kulfi Variation: Add 1-2 tablespoons of rose water and a pinch of saffron strands for a fragrant and beautiful Kulfi.

Serving Suggestions

Kulfi is amazing on its own, but you can also get fancy! Try serving it with a sprinkle of chopped nuts, a drizzle of rose syrup, or alongside some warm gulab jamun. It’s the perfect ending to an Indian meal.

Storage Instructions

Leftover Kulfi can be stored in an airtight container in the freezer for up to a week. Though, let’s be real, it probably won’t last that long!

FAQs

Let’s answer some common questions:

What is the difference between Kulfi and ice cream? Kulfi is traditionally made by slowly evaporating milk, resulting in a denser, creamier texture. It’s also often flavored with cardamom and saffron, giving it a distinct Indian flavor.

Can I make Kulfi without condensed milk? Yes, you can! You’ll need to increase the amount of sugar and cook the milk for a longer time to achieve the desired thickness.

How do I prevent Kulfi from becoming icy? Stirring constantly while cooking and covering the mixture tightly while freezing are key. The corn flour also helps!

What is the best way to release Kulfi from the molds? Dipping the molds in warm water for a few seconds does the trick.

Can I add nuts or fruits to the Kulfi mixture? Absolutely! Feel free to get creative and add your favorites.

Enjoy making (and eating!) this delicious Kulfi. I hope it brings a little bit of Indian sunshine into your kitchen! Let me know in the comments how it turns out for you.