Traditional Indian Kulfi Recipe – Cream & Jaggery Delight

Last Updated on 4 months by Neha Deshmukh

Traditional Indian Kulfi Recipe – Cream & Jaggery Delight

Hey everyone! If you’ve ever dreamt of a creamy, dreamy Indian dessert that’s a little different from the usual, you have to try kulfi. It’s been a family favourite for generations, and honestly, nothing beats a homemade kulfi on a warm day. This recipe uses simple ingredients and isn’t as tricky as you might think – let’s get started!

Why You’ll Love This Recipe

This kulfi isn’t just a dessert; it’s a little piece of Indian tradition. It’s richer and denser than ice cream, thanks to the slow cooking process and the use of whole milk and cream. The jaggery adds a beautiful caramel-like flavour that’s so comforting. Plus, making it yourself means you control the ingredients and can adjust the sweetness to your liking.

Ingredients

Here’s what you’ll need to make this delightful kulfi:

• 2 cups cream
• 1 cup whole milk
• 4 egg yolks
• 0.5 cup jaggery (about 120g)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Cream: Choosing the Right Fat Content

I recommend using heavy cream (around 35-40% fat) for the richest kulfi. It really contributes to that lovely, dense texture. You can use a lower fat content, but the kulfi won’t be quite as creamy.

Whole Milk: Full Fat vs. Low Fat Options

Full-fat whole milk is best here too! It adds to the overall richness. While you could experiment with lower-fat milk, it might result in a slightly icier texture.

Egg Yolks: Importance of Quality

Good quality egg yolks are key. They add richness and help create a smooth custard base. Make sure they’re fresh!

Jaggery: Understanding Varieties & Substitutions (and its role in traditional kulfi)

Jaggery is unrefined cane sugar, and it’s what gives kulfi its unique flavour. It has a lovely caramel-like taste that’s different from regular sugar. You can find it in most Indian grocery stores. If you absolutely can’t find jaggery, you can substitute with packed light brown sugar, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s make some kulfi!

1. First, in a bowl, whisk those 4 egg yolks until they’re nice and smooth. No lumps allowed!
2. Next, in a saucepan, combine the 2 cups of cream and 1 cup of whole milk. Heat it over medium heat until it’s almost boiling – you’ll see little bubbles forming around the edges. Don’t let it boil!
3. Now, this is important: slowly pour about ½ cup of the warm cream mixture into the egg yolks while whisking constantly. This is called tempering, and it prevents the eggs from scrambling.
4. Pour the tempered egg mixture back into the saucepan with the remaining cream and milk. Add the ½ cup of jaggery.
5. Simmer everything over low heat for about 5 minutes, stirring continuously. You want the mixture to thicken slightly into a custard-like consistency. It should coat the back of a spoon.
6. Take the saucepan off the heat and let the mixture cool to room temperature. This is important before freezing!
7. Once cooled, pour the mixture into kulfi molds or popsicle molds.
8. Finally, freeze for at least 6 hours, or preferably overnight, until completely set.

Expert Tips

Want to make sure your kulfi turns out perfectly? Here are a few tips:

Achieving the Perfect Kulfi Texture

Slow and steady wins the race! The slow simmering process is what gives kulfi its dense, creamy texture. Don’t rush it.

Tempering the Eggs: A Crucial Step

Seriously, don’t skip tempering! It’s the key to a smooth custard and prevents scrambled eggs.

Preventing Ice Crystals

Cooling the mixture completely before freezing helps prevent ice crystals from forming.

Variations

Kulfi is super versatile! Here are a few ways to spice things up:

Vegan Kulfi Adaptation (Coconut Milk Based)

My friend, Priya, is vegan and loves kulfi, so we adapted the recipe using 2 cans of full-fat coconut milk instead of the cream and milk. It’s delicious!

Gluten-Free Kulfi (Naturally Gluten-Free)

Good news! This recipe is naturally gluten-free, so everyone can enjoy it.

Spice Level: Adding Cardamom, Saffron, or Pistachio

A pinch of cardamom powder (about ¼ teaspoon) or a few strands of saffron infused in warm milk adds a beautiful aroma and flavour. You can also add chopped pistachios for a nutty crunch.

Festival Adaptations: Kulfi for Holi, Diwali, or Eid

Kulfi is a popular dessert during Indian festivals. For Diwali, I sometimes add a touch of rose water for a floral aroma.

Serving Suggestions

Garnish Ideas: Pistachios, Almonds, Rose Petals

Garnish your kulfi with chopped pistachios, slivered almonds, or a few delicate rose petals for a beautiful presentation.

Pairing Suggestions: With Indian Desserts or as a Standalone Treat

Kulfi is wonderful on its own, but it also pairs beautifully with other Indian desserts like gulab jamun or rasgulla.

Storage Instructions

How Long Does Homemade Kulfi Last?

Homemade kulfi will last in the freezer for up to 2 weeks. After that, it might start to develop ice crystals.

Best Practices for Freezing & Thawing

Store kulfi in airtight containers or tightly wrapped in plastic wrap to prevent freezer burn. There’s no need to thaw it – just take it straight from the freezer!

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 flavoured with cardamom, saffron, or pistachios, while ice cream has a wider range of flavours.

Can I make kulfi without egg yolks?

Yes, you can! It will be a bit less rich, but still delicious. You might need to add a tablespoon of cornstarch to help thicken the mixture.

What if I don’t have jaggery? What can I substitute?

Packed light brown sugar is the best substitute, but the flavour won’t be exactly the same. You can also use granulated sugar, but reduce the amount slightly.

How do I prevent my kulfi from becoming too icy?

Make sure to cool the mixture completely before freezing and use full-fat cream and milk.

Can I use different types of milk for this recipe?

While full-fat whole milk is best, you can experiment with other types of milk. Just be aware that it might affect the texture.

Enjoy making this traditional Indian delight! I hope it brings a little bit of sweetness and joy to your day. Let me know how it turns out in the comments below!