Kulfi- Indian Ice Cream – a delicious recipe with white granulated sugar, ground cardamom, saffron, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pour the milk in a heavy bottomed, wide pan and bring it to a boil over high heat.
2
Once it reaches the boiling point, reduce the heat to medium high and simmer while stirring occasionally to prevent burning the milk at the bottom of the pan.
3
Simmer the milk for about 45 minutes to an hour until the volume of milk is reduced to half.
4
Add the sugar, ground cardamom and saffron and continue to cook for another 10 minutes until the sugar is dissolved.
5
Take it off the heat and add the chopped almonds. Allow the mixture to cool completely.
6
Pour the cool mixture into popsicle moulds and freeze overnight.
7
To serve, dip the popsicle mould in a glass of hot water for a few seconds and then pull the kulfi out. Top with pistachios and rose petals for garnish if desired.
1587
kcal
Calories
130
g
Fat
75
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 600 milliliters full fat milk, 1/4 cup white granulated sugar, 1/8 teaspoon ground cardamom, 5-6 saffron strands, and more.
Yes, Kulfi- Indian Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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