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Cooking Time

Preparation Time : 5

Cook Time : 90

Total Time : 95


Serves 5

  • Full fat milk - 25lts

  • Powdered Sugar - 1/3 cup heaped

  • Cardamom - 4, powdered

  • Pistachios - 8, roughly chopped

  • Saffron - few strands, soaked in 1 tbsp of warm milk for 10 mts


  • 01

    Heat milk in a wide bottomed pan and bring to a boil

  • 02

    Allow the milk simmer on medium flame till it reaches half its original quantity,Keep stirring in between

  • 03

    Add powdered sugar, cardamom powder and roughly chopped nuts

  • 04

    Mix well and keep simmering on medium flame, stirring till it further reduces to almost one third of its original quantity,It will have a rabdi consistency and slightly thick

  • 05

    Turn off flame and allow to cool

  • 06

    Once cool, place the mixture in the fridge for a few hours,(This helps reduce formation of ice crystals during freezing process)

  • 07

    Pour the chilled mixture into kulfi moulds and close the lids

  • 08

    Place the kulfi moulds in the deep freezer and allow to set overnight or at least 7-8 hours

  • 09

    Once the kulfi sets, place the kulfi mold in luke warm water for a few secs to help it unmould easily

  • 10

    Insert kebab or ice cream stick in the kulfi and serve

  • 11

    You can garnish with more nuts



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