Easy Chocolate Kulfi Recipe – Indian Frozen Dessert Delight

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Kulfi Recipe – Indian Frozen Dessert Delight

Hey everyone! If you’re anything like me, you love a good, cool treat on a hot day. And honestly, what’s better than a creamy, dreamy, homemade kulfi? I remember the first time I tried to make kulfi – it wasn’t pretty! But after a few tries (and a lot of taste-testing!), I’ve perfected this easy chocolate kulfi recipe, and I’m so excited to share it with you. It’s the perfect Indian frozen dessert to beat the heat!

Why You’ll Love This Recipe

This chocolate kulfi is seriously special. It’s incredibly easy to make, needing just a handful of ingredients and minimal effort. Plus, it’s a fantastic way to experience the flavors of India right in your own kitchen. Forget store-bought ice cream – this homemade version is so much richer and more satisfying. And who doesn’t love chocolate?

Ingredients

Here’s what you’ll need to create this frozen delight:

• 3 cup milk (about 720ml)
• 1 cup cream / malai (about 240ml)
• 2 tbsp milk powder (approx. 16g)
• ?? cup sugar (adjust to taste – start with ½ cup/100g)
• ?? cup chocolate chips (about 100g – use good quality!)
• 1 tsp vanilla extract (about 5ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Malai (Cream): Don’t skimp on the cream! Using full-fat cream, or even better, the thick malai that forms on top of boiled milk, really adds to the richness and creamy texture. It’s what makes kulfi, kulfi!
• Milk Powder: I usually use full-fat milk powder for a more concentrated flavor. You can find it at most Indian grocery stores or online. It helps create that lovely dense texture.
• Chocolate Chips: This is where quality matters. I prefer using dark chocolate chips, but milk chocolate or even white chocolate work beautifully too! Experiment and find your favorite.
• Sugar: The amount of sugar is really up to you. I usually start with ½ cup (100g) and adjust from there, tasting as I go.
• Regional Variations: Traditionally, kulfi comes in so many amazing flavors – mango, pistachio, cardamom, rose… the list goes on! Feel free to get creative and add a pinch of cardamom or a few strands of saffron for a more authentic touch.

Step-By-Step Instructions

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

1. In a large kadai (a wide, heavy-bottomed pan), combine the milk, cream, and milk powder. Give it a good stir until everything is smooth and well combined.
2. Place the kadai on medium heat and start stirring. You’ll want to stir occasionally to prevent the milk from sticking to the bottom. Keep stirring for about 10 minutes, until the mixture starts to thicken.
3. Now, add the sugar and continue cooking. Keep stirring! You’ll notice the mixture becoming even creamier as the sugar dissolves.
4. Once the mixture is nice and creamy, turn off the heat. Add the chocolate chips and stir until they’re completely melted and incorporated. Then, stir in the vanilla extract.
5. Carefully pour the mixture into your kulfi molds. If you don’t have molds (don’t worry, we’ll talk about that later!), you can use small cups or even ice cube trays.
6. Pop the molds into the freezer for at least 8 hours, or preferably overnight, until completely set.
7. To unmold, briefly dip the molds in warm water. Gently pull on the kulfi to release it. Garnish with chopped nuts or a drizzle of chocolate sauce, and serve chilled.

Expert Tips

Here are a few things I’ve learned along the way:

• Stirring is Key: Seriously, don’t skip the stirring! It prevents sticking and ensures a smooth, creamy texture.
• Don’t Overcook: Overcooking can make the kulfi grainy. You want it thickened, but not burnt.
• Chill Thoroughly: Patience is a virtue! The longer you freeze it, the firmer and more delicious it will be.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kulfi Adaptation: Swap the milk and cream for full-fat coconut cream and coconut milk. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level: Add a pinch of cardamom powder or a few strands of saffron to the milk mixture for a fragrant twist. My grandmother always added cardamom – it’s a classic!
• Festival Adaptations: Kulfi is a popular dessert during festivals like Holi and Diwali. You can decorate it with festive sprinkles or edible glitter for a special touch.

Serving Suggestions

Kulfi is perfect on its own, but you can also serve it with:

• A sprinkle of chopped pistachios or almonds
• A drizzle of chocolate sauce
• Fresh fruit like mango or berries

Storage Instructions

Leftover kulfi can be stored in an airtight container in the freezer for up to a week.

FAQs

Let’s answer some common questions:

1. What is the best type of milk to use for kulfi?

Full-fat milk is best for a rich and creamy kulfi. You can use whole milk, or even better, buffalo milk if you can find it!

2. Can I make kulfi without kulfi molds?

Absolutely! You can use small cups, popsicle molds, or even ice cube trays. Just remember that the shape will be different.

3. How do I prevent ice crystals from forming in my kulfi?

Using full-fat milk and cream, and stirring frequently while cooking, helps minimize ice crystal formation. Also, ensure your freezer is set to a consistent temperature.

4. What is malai and can I substitute it?

Malai is the thick, creamy layer that forms on top of boiled milk. If you can’t find it, you can use heavy cream as a substitute.

5. Can I add nuts directly to the kulfi mixture, or should I use them for garnish only?

You can do either! Adding nuts to the mixture will distribute the flavor throughout, while garnishing adds a nice textural contrast.