Berry Kulfi Recipe – Easy Indian Frozen Dessert with Maple Syrup

Last Updated on 2 months by Neha Deshmukh

Berry Kulfi Recipe – Easy Indian Frozen Dessert With Maple Syrup

Hey everyone! If you’re anything like me, you need a cool treat on a hot day. And honestly, who doesn’t love kulfi? This Berry Kulfi recipe is a little slice of heaven – super easy to make, bursting with fresh berry flavor, and just the right amount of creamy sweetness. I first made this when my niece came to visit, and it was an instant hit! It’s become a summer staple at our place, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average frozen dessert. We’re taking the classic Indian kulfi and giving it a fruity twist! It’s incredibly refreshing, naturally sweetened, and comes together with minimal effort. Plus, it’s a fantastic way to use up those gorgeous berries that are in season. Forget complicated churning – this recipe is all about blending, freezing, and enjoying!

Ingredients

Here’s what you’ll need to whip up a batch of this delightful kulfi:

• 1 cup assorted berries (about 150g)
• 1 tablespoon maple syrup
• 1 cup condensed milk (about 240ml)
• 1 cup heavy whipping cream (about 240ml)

Ingredient Notes

Let’s talk ingredients! Using a mix of berries – strawberries, blueberries, raspberries, blackberries – really gives this kulfi a complex, delicious flavor. Don’t be afraid to experiment with what you have on hand!

The combination of condensed milk and heavy whipping cream is key to that unbelievably creamy texture. Condensed milk adds sweetness and richness, while the heavy cream keeps everything smooth and prevents ice crystals from forming.

And maple syrup? It’s my go-to natural sweetener. It adds a lovely subtle flavor that complements the berries perfectly. You could use honey or agave nectar if you prefer, but maple syrup just feels right in this recipe.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, blend your assorted berries with the maple syrup until completely smooth. This creates the beautiful base layer for our kulfi.
2. Next, in the same blender (no need to wash it!), combine the condensed milk and heavy whipping cream. Blend until everything is nice and creamy.
3. Now, gently pour the creamy mixture over the berry layer in your kulfi molds or popsicle molds. You want to create distinct layers, so pour slowly.
4. Pop the molds into the freezer for about 30 minutes. This helps set the berry layer a bit before adding the sticks.
5. After 30 minutes, insert popsicle sticks into the center of each mold. Then, back into the freezer they go! Freeze completely for at least 5 hours, or preferably overnight, until solid.
6. To serve, quickly dip the molds in warm water for about 5 seconds. This loosens the kulfi. Gently pull on the sticks to release the kulfi from the molds. Enjoy immediately!

Expert Tips

• Don’t have kulfi molds? Popsicle molds work perfectly!
• For a smoother texture, you can strain the berry puree through a fine-mesh sieve before freezing.
• If you’re having trouble unmolding, run the molds under warm water for a slightly longer time, but be careful not to melt the kulfi.

Variations

This recipe is a great base for getting creative! Here are a few ideas:

• Vegan Adaptation: Swap the condensed milk and heavy cream for equal parts full-fat coconut cream and coconut milk. It’ll be just as creamy and delicious! My friend, Priya, swears by this version.
• Spice Level: Add a pinch (about ¼ teaspoon) of cardamom powder to the cream mixture for a warm, aromatic twist. It’s a classic Indian flavor that pairs beautifully with berries.
• Festival Adaptations: This kulfi is perfect for celebrations! It’s a refreshing treat for Holi, or a delightful way to beat the heat during summer festivals.

Serving Suggestions

This Berry Kulfi is amazing on its own, but here are a few ideas to take it to the next level:

• Drizzle with a little extra maple syrup or honey.
• Garnish with fresh berries and a sprig of mint.
• Serve alongside a scoop of vanilla ice cream for an extra indulgent treat.

Storage Instructions

Leftover kulfi can be stored in an airtight container in the freezer for up to 2 weeks. Just make sure to wrap them individually in plastic wrap to prevent freezer burn.

FAQs

Let’s answer some common questions!

• What type of berries work best for this kulfi? Honestly, any berries you like! Strawberries, blueberries, raspberries, blackberries – a mix is always best for a complex flavor.
• Can I use a different sweetener instead of maple syrup? Absolutely! Honey or agave nectar are great substitutes. Adjust the amount to your liking.
• How long does the kulfi stay fresh in the freezer? Up to 2 weeks, but it’s best enjoyed within the first week for optimal flavor and texture.
• What is the best way to unmold the kulfi without breaking it? A quick dip in warm water for 5 seconds usually does the trick. Be gentle!
• Can I make this recipe without a blender? You can, but it will take some effort! You’ll need to mash the berries very well and whisk the cream and condensed milk vigorously to get a smooth consistency.