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Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as "traditional Indian Subcontinent ice cream".

As popularly understood, Kulfi has similarities to ice cream in appearance and taste; however it is denser and creamier.It comes in various flavours. The more traditional ones are cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio. There are newer variations such as apple, orange, strawberry, peanut, and avocado. Unlike Western ice creams, kulfi is not whipped, resulting in a solid, dense frozen dessert similar to traditional custard-based ice cream. Thus, it is sometimes considered a distinct category of frozen dairy-based dessert.Due to its density, kulfi takes a longer time to melt than Western ice-cream.

History Kulfi likely originated in the Mughal Empire, which ruled India in the 16th to 18th centuries. It was prepared in royal kitchens using ice brought in from the Himalayas. This is documented in the Ain-i-Akbari, a detailed record of the Mughal emperor Akbar's administration.



  1. Milk - 1 1/2 Cups
  2. Milk Powder - 1 cup
  3. Sugar - 2 tablespoons
  4. Cream - 1 1/2 Cups
  5. Saffron a few strands
  6. Green Cardamom Powder
  7. Almonds Chooped 15-20
  1. Heat milk in a deep non stick pan.
  2. Add milk powder, sugar, saffron, green cardamom powder and whisk well.
  3. When the mixture comes to a boil, switch off heat and pour the mixture into a large bowl and whisk.
  4. Add cream and almonds, whisk till the mixture cools to room temperature.
  5. Pour into kulfi moulds, screw on the lids and keep them in a freezer to set. Ensure that the moulds are kept upright and not horizontal.
  6. Once they are fully set, demould and serve immediately.
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