What can I use if I don't have kulfi moulds?

Small paper cups, silicone ice-pop moulds, or even a loaf pan work well — just use foil and sticks for cups.

How do I prevent ice crystals from forming in my kulfi?

Use full-fat dairy and milk powder, and avoid over-mixing air into the mixture — dense batter stays creamy.

Can I skip the rose water or saffron?

Yes, you can omit rose water if unavailable, or substitute with a pinch of nutmeg or vanilla extract.

How long does homemade kulfi keep in the freezer?

Stored in an airtight container, kulfi stays fresh for up to 2 weeks, though texture is best within a week.

Home / Recipes / indian / Quick Kulfi Base

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Quick Kulfi Base

RATING

0.0/5

TASTE SCORE

8/10

A super-quick shortcut to creamy, luscious kulfi that skips the long stovetop reduction. This no-cook base uses condensed milk and evaporated milk to mimic the rich, dense texture of traditional kulfi in minutes. Just blend, fold in cream and your favorite flavorings, pour into moulds, and freeze.

PREP

10m

COOK

SERVES

1 PIECE

321 cal

SERVINGS

INGREDIENTS

For 6 servings

1 cupevaporated milk · unsweetened, full-fat¾ cupsweetened condensed milk½ cupheavy cream · chilled3 tbspmilk powder · full-fat, for body1 pinchcardamom powder8 pcssaffron · strands, crushed1 tsprose water3 tbspalmond · finely chopped or slivered3 tbsppistachio · finely chopped or slivered

NUTRITION · PER SERVING

321

CALORIES · 1 PIECE

Protein9g · 11%

Carbs30g · 37%

Fat19g · 53%

Fiber1g

Sugar28g

Saturated fat10g

Cholesterol56mg

Sodium114mg

Potassium414mg

Phosphorus271mg

How we calculate →

METHOD · 5 STEPS

prep
Bloom the saffron.
In a small bowl, crush the saffron strands with your fingertips. Add 1 tablespoon of warm evaporated milk from the measured quantity. Let it sit and release its color and aroma while you prepare the rest.
TIPWarm the milk slightly, not hot — high heat can dull saffron's delicate fragrance.
mix · ~1 min
Blend the milk base until smooth.
1.Pour the remaining evaporated milk, sweetened condensed milk, and milk powder into the blender.
2.Add the cardamom powder and the bloomed saffron with its soaking milk.
3.Blend on low speed for 30 seconds until the milk powder dissolves completely and the mixture is silky smooth.
mix · ~2 min
Fold in the cream and flavorings.
1.Pour the blended milk mixture into a large mixing bowl.
2.Gently fold in the chilled heavy cream with a spatula — do not whip, just incorporate.
3.Stir in the rose water and most of the chopped almonds and pistachios, reserving a tablespoon of nuts for garnish.
TIPFolding gently keeps the mixture dense, not airy. Airy kulfi forms ice crystals — dense kulfi stays creamy.
assemble · ~5 min
Fill the moulds and freeze.
1.Ladle or pour the kulfi mixture into 6 kulfi moulds, filling each about three-quarters full.
2.Tap each mould gently on the counter to release any air bubbles.
3.Sprinkle the reserved chopped nuts on top of each mould.
4.Seal with lids or cover tightly with aluminium foil. Insert a wooden stick through the foil into each if using cups.
5.Freeze for at least 8 hours, or ideally overnight, until completely set.
TIPFor the traditional malai texture, fill matka-style clay pots (disposable kulhads) instead of plastic moulds. Soak the pots in water for 30 minutes before use.
serve · ~1 min
Unmould and serve the kulfi.
To unmould, dip each kulfi mould quickly in warm water for 5-10 seconds — just enough to loosen the edges. Gently pull the kulfi out by the stick or slide a thin knife around the edge. Serve immediately on chilled plates.
TIPDon't leave the mould in warm water too long, or the kulfi will melt around the edges and lose its shape.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use full-fat evaporated milk and cream for the creamiest, richest kulfi texture.
2
Chill the heavy cream before folding — cold cream blends more evenly without splashing.
3
Tap the filled moulds firmly on the counter to release trapped air bubbles for a smooth kulfi.
4
Freeze kulfi for at least 8 hours, preferably overnight, to ensure a firm, scoopable set.
5
Dip the moulds in warm water for just 5-10 seconds to unmould cleanly without melting the edges.
6
Reserve a tablespoon of nuts for garnish to add a contrasting crunch on top.

RECIPE VARIATIONS