Kulfi dates to the Mughal era, when milk thickened with sugar and nuts was packed into metal cones and frozen in pots of ice and saltpetre brought down from the Himalayas. Lucknow, Delhi and Agra still have old kulfi shops, and in summer the kulfiwala with his red cloth-covered matka is a fixture of North Indian evenings.
Unlike ice cream, kulfi is never churned or whipped. Milk is reduced for a long time until it is thick and slightly caramelised, giving a dense, chewy texture and a deep cooked-milk flavour. Cardamom, saffron and pistachio are classic, and malai kulfi celebrates the cream itself with little else added.
It is served on a stick, sliced into rounds on a leaf plate, or with falooda and rose syrup. Making it at home takes patience at the stove but no special equipment. The secret is patience: slowly reduced milk gives the dense, caramelised texture that sets kulfi apart. Clay matkas give the most traditional look and a faint earthy aroma, but small steel cups or even paper cups work perfectly well.
At a glance
| Region | Uttar Pradesh |
|---|---|
| Cuisine | Mughlai |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 15 minutes |
| Cook time | 75 minutes |
| Total time | 90 minutes |
| Serves | 8 |
| Spice level | Mild |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | full-cream milk / sugar / cardamom / saffron / pistachio |
Ingredients
- 1.5 litres full-cream milk
- 1/2 cup sugar
- 1/2 tsp green cardamom powder
- A generous pinch of saffron soaked in 1 tbsp warm milk
- 2 tbsp pistachios, finely chopped
- 1 tbsp almonds, finely chopped
- 1/4 cup khoya, crumbled (optional, for richness)
Method
- Pour the milk into a wide, heavy-bottomed kadai and bring to a boil on medium-high, stirring.
- Lower the heat to medium-low and simmer, stirring every few minutes and scraping the sides and bottom. Pull the malai that forms on top and on the sides back into the milk.
- Continue for 60 to 70 minutes until the milk reduces to about one-third (500 ml), turns pale cream in colour and coats the back of a spoon thickly.
- Add sugar and khoya and cook 5 to 7 more minutes until dissolved and the mixture thickens again.
- Stir in cardamom, saffron milk, pistachios and almonds. Switch off and cool completely, stirring now and then so no skin forms.
- Pour into kulfi moulds, small clay matkas or steel cups. Cover with foil and freeze 8 hours or overnight.
- To unmould, roll the mould between your palms or dip it briefly in warm water, then slide the kulfi out. Slice or serve on sticks.
Tips
- A wide pan reduces milk faster; a heavy base prevents scorching.
- For a quicker version, add a tin of condensed milk to 1 litre milk and reduce for 25 minutes.
- Kulfi keeps for 2 weeks in the freezer, well covered.
Serve with
On its own, or with falooda and rose syrup.