Wednesday, September 29, 2010


Kulfi is also referred to as the Indian ice cream. It is just like the ice cream but has a thicker and creamy texture because of how it’s made. My love affair with kulfi has been a very long one, but I have never attempted to make it at home because you need an ice cream maker for that perfect creamy texture. After researching for a few days, I found a couple of tips and tricks to get kulfi made without an ice cream maker.
So, here is how I made Kulfi for the first time. I have used pistachio flakes only but you can also add almond flakes. Btw, please keep everything you need at reachable distance before you boil the milk because then you can’t wander away till the mixture is taken off the stove. Happy cooking!!! J

Ingredients: (serves 8 to 10)

Whole milk - 7 cups
Sugar - ½ cup (can be adjusted to taste)
Pistachio - ¼ cup powdered
Pistachio flakes - ¼ cup
Vanilla extract - 2 drops
White bread - 2 or 3 slices
Corn starch - 2 teaspoons
Freshly powdered Cardamom - 1 heaped teaspoon

1.       Cut the sides of bread and take only white portion. Mix with 1 cup milk and corn starch. Grind into smooth paste and keep aside.
2.       Pour milk in to a sauce pan and boil at medium high stirring continuously. If you don’t do that the milk burns at the bottom of the pan. Reduce flame when milk starts boiling.
3.       Add vanilla extract once milk starts boiling.
4.       Once the water content in the milk has reduced to almost half add the bread and cornstarch mixture and continue stirring.
5.       After few mins add sugar and let it dissolve completely.
6.       Then add powdered pistachio, sprinkling little by little and stirring it into the mixture.
7.       Add the pistachio flakes.
8.       Now when milk has thickened (quantity reduces to half of original content) and ready to be taken of the stove, add the cardamom powder.
9.       Remove from flame and pour into container for cooling. Let the mixture cool to room temperature. You still have to keep stirring once in a while otherwise a thick layer forms at the top.
10.   Now place a layer of cling film on top of the mixture lightly pressing to surface of the mixture as shown in picture below.
11.   Freeze for 6 hours and serve.

Tips n Tricks:
·         Well on this one the trick is don’t leave the milk unattended at any point.
·         And also stir the contents that stick to sides of pan back into the mixture.


  1. I love kulfi - I always have it when we go down to the Punjabi village. Now I can make it at home! Thank you so much for sharing!

  2. Looks beautiful. I've enjoyed eating kulfi on my travels to India a few times, but have never tried making it. Will try this for sure :-)

  3. Love your blog too :)..nice to see homemade kulfi :)..dint know that it contains white bread!..interesting recipe!

  4. Wow looks delicious! Love pistachios

  5. @Bharathy: its kulfi without ice cream maker. Adding bread and cornstarch prevents water crystals =)

  6. The use of bread really intrigues me. Of course, I've never heard of this let alone try it, but it sounds amazing.

  7. The bread reduces the tendency for water crystals to form :)

  8. Hi, Great recipes!!!!

    I had quick question though........what king of cooking vessel/pan do you use to thicken milk...whether stainless steel or non stick or cast iron or something else.
    Keep up the good work :)

  9. H, you can use any pan but I prefer to use a non stick pan since it will stick less.

  10. Looks great. I've never been able to find it after the first time I tried it. Think I might just have to make it myself now.


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