Living in a multicultural country like Malaysia has helped me grow an appreciation for the many cuisines that make up our food culture, and Indian sweets have always been among my favourites.
With Diwali just around the corner, I wanted to share a simple and delicious Indian dessert that’s close to my heart – Kulfi, a traditional Indian frozen dessert.
This easy, no-cook Kulfi recipe is a simpler take on the traditional version, yet still creamy, rich, and full of flavour. Perfect for celebrating Diwali or any festive occasion, it’s a sweet, icy treat that’s sure to bring everyone together.
INGREDIENTS
- 1/2 Cup Full Cream Milk
- 1 Can Evaporated Milk (390g)
- 1 Can Condensed Milk (500g) – adjustable based on desired sweetness level
- 400ml Heavy Cream / Whipping Cream
- 3 Slices white bread (I use Gardenia) – Teared into Smaller Pieces
- 1 Tsp Cardamom Powder
- 2 Tbsp Crushed Pistachios
- Optional Topping: crushed pistachios, dried rose flakes and saffron.
HOW TO MAKE IT
- Line the base and sides of a 9×13 inch rectangle-shaped freezer safe dish or cake pan with cling wrap (optional step but I like to do this so the kulfi can be lifted off easily when serving).
- In a blender or a food processor, pour in all ingredients and blend for 1-2 mins or until everything is well mixed.
- Pour the kulfi mixture into the prepared pan. Sprinkle with more pistachios, dried rose flakes and saffron on top (optional) and freeze overnight or for 6-8 hours until Kulfi has set.
- Slice kulfi into square bars to serve.
Watch recipe video HERE.
FAQ.
- What’s the difference between kulfi and ice cream?
Kulfi is like the creamier, denser cousin of ice cream. It’s not churned, so it freezes into a smooth, custard-like texture that melts slowly. Ice cream is lighter and airy; kulfi is rich, silky, and full of flavour – almost like frozen milk pudding. - Can I use low-fat milk or non-dairy milk for this recipe?
You can, but the texture won’t be as creamy. Kulfi gets its richness from full-fat dairy. If you prefer a lighter version, go for it! Just know it might turn out slightly icier. For non-dairy, oat milk or cashew milk works best. - Why do you use bread in this recipe?
Bread acts as a quick thickener! It replaces the long simmering step of traditional kulfi-making, helping the mixture set into a creamy, dense texture once frozen – no cooking needed. - Can I skip the cardamom or replace it with another flavour?
Absolutely. Cardamom gives kulfi its classic Indian dessert aroma, but you can swap it for rose essence, saffron, or even vanilla. Each gives a slightly different flavour profile – all delicious. - What other nuts can I use besides pistachios?
You can use almonds and cashews – both work beautifully. Just chop or crush them lightly. - Can I use other moulds besides freezer-safe containers or pans?
Yes! Small cups, ramekins, popsicle moulds, or even silicone muffin trays work beautifully. Just make sure they’re freezer-safe so the kulfi sets properly and can be unmoulded easily. - How do I know when the kulfi is set and ready to serve?
Kulfi usually takes about 6–8 hours to set fully, or overnight for best results. You’ll know it’s ready when it feels firm to the touch and doesn’t leave a dent when pressed lightly. It should slice or unmould cleanly without melting too quickly. - How long does homemade kulfi last in the freezer?
Homemade kulfi keeps well for up to 2–3 weeks in the freezer when stored in an airtight container or tightly covered with cling wrap. Just make sure it’s sealed properly to avoid ice crystals forming.
SHE HAS CRAVINGS 