Kulfi (Cheat Recipe!)

The days seem to be finally warming up in our parts, and we’ve been taking full advantage of it. We’ve been going for walks in our neighborhood and making regular trips to the park. The change in weather seems to bring about a change in our food preferences as well, where we’re opting for lighter and cooler meals. Enter this delicious Kulfi.

Kulfi is the South Asian Subcontinent’s equivalent of Western ice cream. Traditionally, sugar and milk is cooked over low heat until much of it has thickened and reduced. Although delicious, ain’t nobody got time for that! The recipe I’m sharing today was given to me by a good friend (Hi Reetu!), and cuts the time to a fraction. It’s quick to whip up, and always leaves behind a great impression. No one will know that it takes literally 5 minutes to throw together 😉





Yield:  20-25 Servings


  • 2 cups heavy whipping cream
  • 16 oz. frozen whipped topping, thawed
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) can evaporated milk
  • ½ cup ground unsalted nuts (almond or pistachio) (optional)
  • ¼ teaspoon cardamom powder (optional)
  • Pinch of saffron (optional)


Mix all ingredients in a large bowl until completely combined.  Pour into molds and freeze for at least 12 hours before serving.

Note:  Small disposable cups can be used as kulfi molds.  Cover cup with aluminum foil and insert a wood stick into the center.  The foil will help keep the stick in place.


32 responses

  1. Oooh! I’m loving this! I get so sad seeing ice cream recipes… since I don’t have an ice cream maker! So this would be perfect. I’m guessing there really isn’t anything that can replace the optional saffron (flavor wise at least)?

    • Kulfi is one of those things that you could really play around with. There really isn’t anything that replaces saffron flavor wise, but you could try adding a little bit of rose water, or maybe even a little vanilla!

  2. I didn’t know this method wasn’t the original way to make kulfi…LOL….I have made a similar recipe in the past. It really is so quick to make. I would put it in a container and freeze but it would be so much easier to make the way you have…and kids always get excited by food on a stick 🙂

  3. as-Salaamu Alaykum sister,
    I absolutely love all things ice cream and your kulfi looks really good I can’t wait to try it inshaAllah
    Barak Allahu Fiki ❤

    • Honestly though, nothing can beat the taste of the original 🙂 I haven’t found a recipe that I can say is “the one”… some turn out too icy, and some lack the right flavor. For the time being I’m sticking to this one because I feel like its consistency is closest to the real deal.
      Do you have a recipe for kulfi made from scratch? If so, I would love to see it and give it a shot 🙂

  4. Don’t tempt me lol Weather has been topsy turvy and I had to fish out a winter jacket. And congratulations on the .com
    Love the photography- keeps getting better.

  5. Kulfi!!! I haven’t heard of that before but would like the whole patch…. This is great Henna. Today is very hot and I am reaaaaaly thinking of licking on those by sunset 🙂 I have a question though do you just mix the ingredients with a spoon or you need a mixer… just mixing with a spoon and pour them in container…is it that simple or I am dreaming !!!

  6. You know how they say in show business never to work with kids or animals? I think it’s the same for blogging, it melts before you can take a decent picture, except when you use the melt to your advantage like you have, it looks gorgeous! I didn’t like working with ice cream when I blogged my 2 ingredient no churn ice cream, but I ended up loving how the photos turned out. Love kulfi, am now thinking of adapting my 2 ingredient recipe to make kulfi, but we’re about to hit Winter 😦 (in Aus). Again, this is gorgeous!

    • Lol, sometimes you have to work around things that we don’t take into account, i.e. melting kulfi!
      I need to check out your 2 ingredient ice cream! Sounds delish!
      By the way, I’m sooo intrigued by your barfi frosting! I’m thinking about making a cardamom or saffron based cupcake and using that as the frosting. It would be sooo nice on a spread for Eid!

  7. Assalamaleikum Henna, I have been following your blog for quite some time, usually through Asiya. Somehow never got around to commenting on your original posts. Thanks for dropping by my space. The kulfi looks delicious.

  8. Pingback: Eid Eats 2015: Falooda | My Ninja Naan

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