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Kulfi is an all time favorite Indian dessert — especially in summer! It’s a little like ice cream but Kulfi has it’s own unique flavor. Try this super simple recipe. You won’t believe how easy it is!
Ingredients:
Sweetened Condensed Milk - 14 oz
Evaporated Milk – 12 oz
Heavy Whipping Cream – 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron (Kesar) – 1 big pinch
Sugar – 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground
Method:
- With a mortar and pestal, grind together Sugar and Saffron.
- In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
- Using an electric hand blender (or by hand), gently mix all ingredients together.
- Add in Saffron and Sugar mixture and Nuts. Mix well.
- Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
- Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
- Serves 20- 25
Tips:
- Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
- Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.
Watch and learn!
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Orkut
August 3rd, 2007 at 8:03 pm
very nice. i tried it out. it came out very well. pls keep posting….
[Reply]
October 10th, 2007 at 11:43 pm
wow its so easy im i going to trie it out to day, its amazing .ill be sure to tel my mother
[Reply]
November 15th, 2007 at 2:12 am
WOW! I made it for party..everyone loved it! It turned out very well.
[Reply]
December 21st, 2007 at 4:19 am
It turned out very good .thanks for posting such a wonderful recipe
[Reply]
February 26th, 2008 at 12:44 am
Hetal,
When you say dixie cups are those plastic cups or paper cups? I can easily get it from the plastic/paper plates section in walmart/kroger right?
You guys are awesome and everytime I make it out of ur recipe it just comes out perfect.
God bless you all, live long, and come up with new easy recipes everyday.
[Reply]
February 26th, 2008 at 2:49 am
Hi Shivu,
Plastic cups work the best (the paper ones have a wax coating which makes me uncomfortable). I found them in the paper products aisle of the local grocery store.
BTW, thanks so much for your feedback!
[Reply]
March 27th, 2008 at 7:49 pm
hi
[Reply]
Anonymous Reply:
November 23rd, 2011 at 4:57 pm
shut up noob quit making noise.
[Reply]
April 10th, 2008 at 5:12 pm
hello,
i m vry big fan yours.
i loved ur all receipes but one problem where can i got these popsicle stick[wooden stick] actually i found in winndixe,publix many store but i can’t got. so, ple… told me where can i found stick which store.
i m waiting ur reply…
thank you
palak
[Reply]
April 10th, 2008 at 11:32 pm
Hi Palak,
You can find Popsicle Sticks at any hobby/craft store such as Michael’s or HobbyLobby. Make sure they are the ones for food (candy making, etc) so that they are not treated with any harmful substances.
[Reply]
April 11th, 2008 at 9:32 am
This looks great! Only problem is that you can’t buy cool whip in my country. Will it really affect the kulfi if I leave it out, or should I find some kind of substitute? Would regular whipped cream do the job?
Thanks in advance.
[Reply]
April 11th, 2008 at 11:52 am
Hi Daniel,
We have never made this recipe without the Cool Whip. The fluffiness of it gives a really light feeling to a normally heavy dessert. It should be alright to leave it out considering that kulfi is traditionally a very dense type of ice cream. Let us know how it turns out if you decide to try it without the cool whip.
[Reply]
April 11th, 2008 at 6:11 pm
hi,
thank you so mutch for reply. thank u so mutch didi.
palak
[Reply]
April 21st, 2008 at 4:08 pm
WOW!VERY NICE RECIPE.BUT HOW LONG WE CAN KEEP THIS KULPHI IN FREEZER?PLEASE GIVE ME REPLY.
[Reply]
April 21st, 2008 at 4:45 pm
Hi Aparna,
This kulfi will stay in the freezer for 3-4 months provided it is kept in an airtight container (else it will get freezer burn).
[Reply]
April 24th, 2008 at 10:10 pm
hello didi,
thank you so mutch give me reply i bought Popsicle Stick & made this kulfi.
Wow! it’s really really great, it came out very well. i made two times every day we eat this kulfi after dinner.
hope,in future let us know how to make anothe different ice-cream or kulfi video.
thank you so mutch.
[Reply]
June 2nd, 2008 at 4:29 pm
This does NOT taste nothing like kulfi, it tastes like vanilla ice creme. So i don’t know what you mean by “Kulfi”
[Reply]
June 9th, 2008 at 12:43 pm
Hi,
I tried this recipe and it came out good. I made for a party and everyone loved and it is easy also. Keep up the good work. Thanks for the recipe.
[Reply]
July 4th, 2008 at 12:19 am
Can you replace the saffron with mango pulp. If you can do you have to add the sugar with it?
[Reply]
July 4th, 2008 at 12:35 am
Hi Shantha,
You can add mango pulp but I don’t think you would need any extra sugar (especially if you use the canned pulp). The condensed milk in this recipe is very sweet and should take care of it. The only exception is if you use fresh mango pulp from out of season mangoes and they are on the sour side.
[Reply]
July 15th, 2008 at 2:55 pm
Here in the UK we don’t get Cool Whip. What substitute can you use for this?
[Reply]
linda Reply:
January 28th, 2011 at 3:56 pm
Cool whip is just whipped cream. You can just whip some up yourself. It will probably be better because you can whip it to a firmer consistancy.
[Reply]
July 15th, 2008 at 9:01 pm
Hi Sheila,
Although we have never tried it, you could leave the Cool Whip out. It usually make the kulfi very light but traditional kulfi is actually quite dense. Let us know how it comes out if you try it.
[Reply]
August 3rd, 2008 at 1:18 pm
Hi!!!!!Thankx a lot……I got all material but i could not find cool whip…i don’t know without that can i make or not? but it looks so yummy.
[Reply]
August 4th, 2008 at 1:24 pm
plz tel me who to make whip cream and the basic cream
[Reply]
August 11th, 2008 at 9:28 pm
Hi Hetal and Anuja,
This one came out really awesome. Thanks for the easy and delicious recipe.
As a variation, if I add cardomon powder along with the saffron and the nuts, would it still be good? I am not sure of mixing the flavors…Any idea?
Thanks,
Pavithra
[Reply]
August 11th, 2008 at 10:21 pm
Hi Pavithra,
You can definitely add cardamom powder. It will taste great!
[Reply]
October 10th, 2008 at 1:42 pm
hi hetal didi,
what is the difference between heavy whipping cream and cool whip cream. we can buy whipping milk and blend it to get cream right.and tat cream is nothing but whipped cream right.
[Reply]
October 11th, 2008 at 1:15 pm
Hi Chikku,
Heavy whipping cream is a dairy product and Cool Whip (thought it looks like whipped cream) is a non-dairy product. Honestly, I have never tried this recipe with whipped heavy whipping cream. Somehow, I think that there is some ingredient in Cool Whip which makes it stand up and not fall flat over time like actual dairy cream.
[Reply]
November 29th, 2008 at 12:00 pm
Hiya!!!
howz u guyzz???
gr8t job wid all ur recipes!!!
keep up the gd work
just one question…I live in the UK and i dnt know if we hav cool whip or heavy whipping cream
any suggestions
thx
[Reply]
February 7th, 2009 at 10:18 pm
I simply love the recipe and how easy it is. I love kulfi and to make it at home would make me and my whole family happy! thanks guys!
[Reply]
April 6th, 2009 at 9:04 am
what is the quantity ‘oz’
[Reply]
hetal Reply:
April 6th, 2009 at 1:00 pm
Hi Sam,
“Oz” is the abbreviation for ounce. One ounce is equivalent to approx 28 grams. One fluid ounce is equivalent to approx 30 ml.
[Reply]
April 6th, 2009 at 9:08 pm
Hi ladies….
I tried this kulfi and it was awesome…. so yummy… my my family is asking me to make more….
Thanks for sharing it….
bye…
[Reply]
April 23rd, 2009 at 11:17 pm
i cannot believe tht one can make kulfi at home without turning on the gas….. this was soooo easy….. it turned out soooo good…. my husband is soo happy…..
Thank you so much Hetal and Anuja….
[Reply]
hetal Reply:
April 23rd, 2009 at 11:19 pm
Hi Priyanka,
You are sooo welcome!
[Reply]
April 30th, 2009 at 1:33 am
Hi Hetal & Anuja,
What is heavy whipping cream?Where can I find it
[Reply]
hetal Reply:
April 30th, 2009 at 2:23 am
Hi Priyanka,
Heavy whipping cream is the liquid form of cream that is used to make the light and fluffy whipped cream. It comes in a cardboard carton and can be found next to the Half and Half and other milk (dairy) products.
[Reply]
May 8th, 2009 at 7:42 am
Hello Ladies,
I have been checking your videos and found them pretty interesting. Today I have tried the kulfi…
Will surely let you know the results soon. But I must say, a simple recipe once you get hold of all the ingredients from the store..Always wondered howKulfi was made without Mawa:)
Thanks
[Reply]
May 9th, 2009 at 8:29 pm
Woww, I tried it exactly with wat u hav said in the video and its was a super hittt
)) , I never thought I could make ice cream like this……… so good and everyone is happy tasting it.
Thanks !
Geetha
[Reply]
May 10th, 2009 at 9:03 am
kindly give recipe using whole milk instead of cool whip etc
[Reply]
May 13th, 2009 at 11:39 pm
Hey,
Can we use half n half instead of heavy whipping cream???
thanks
[Reply]
hetal Reply:
May 13th, 2009 at 11:47 pm
Hi Tam,
Honestly, we’ve never tried using half and half. However, since half and half is half whole milk and half cream, the texture may come out more “solid” then using all cream. Half and half is used for ice cream, but it is usually churned.
[Reply]
May 22nd, 2009 at 7:01 pm
hi Hetal and Anuja,
I made the Kulfi just the way you guys have showed in the video..and it was big hit..everyone loved it and it was so easy to make it..next i am going to try the Kulfi with Chikuu pulp and see how it turns out..will keep you posted as well.my concern is can we defrost the kulfi mixture and pour it again in diffren kind of container for better shape?? or once it’s froze just use it up as needed?? would love to see sometime DHOODHI KA HALWA recipe from you..you both are doig wonderful job..
[Reply]
hetal Reply:
July 12th, 2009 at 6:19 pm
hi
[Reply]
May 26th, 2009 at 7:23 pm
Hi Ladies,
Have a quick question for you?? if I want to add chicoo pulp or mango pulp in this recipe what should be the measurement for that?? thanks bye
[Reply]
hetal Reply:
May 26th, 2009 at 7:30 pm
Hi Jigna,
Sorry, we have never tried this recipe with the added fruit pulp. We would guess that it would be to taste. If you try it out, please post your results and feedback to help others. Thanks!
[Reply]
dfghj Reply:
July 12th, 2009 at 6:17 pm
what about mango kulfi
[Reply]
June 16th, 2009 at 6:15 pm
hi hetal n anuja
love ur recipes.this is so simple.i have a small problem.i do not have a hand blender or electric blender.can i use the home blender?
[Reply]
hetal Reply:
June 16th, 2009 at 8:41 pm
Hi Tinu,
It would be better just to mix it well with a large spoon. The blender will make the coolwhip lose it’s fluffiness. You could blend every other ingredient in a blender, take it out in a bowl and mix the cool whip in by hand.
[Reply]
June 30th, 2009 at 7:13 pm
hi,hetal&anuja
THANK U so much for this wonderful recipe i had a party n i made this kulfi it came out very delicious.good job both of u for ur wonderful recipies.everybody was asking how did u made a kulfi at home.
[Reply]
July 12th, 2009 at 5:06 pm
hey guys u are wonderful ….plz help me ..its my babys day tomorrow and i am making kulfi jus as u said ..but i have no cool whip ..insted i have apint of whipping cream ..what can i do now
[Reply]
hetal Reply:
July 13th, 2009 at 4:41 am
Hi Archana,
We have never tried it, but some other viewers have said that you can whip up the whipping cream and use it instead of cool whip. Good luck!
[Reply]
September 3rd, 2009 at 7:37 am
Hi Hetal and Anuja, thanx so much for this great recipe. I made this for an iftar party, came out great. everyone loved it.
[Reply]
September 6th, 2009 at 1:24 pm
Hi Hetal & Anuja,
This really sounds great! So far i have tried all your recipes and they have turned out very good except for gulab jamuns. i am going to try this one out pretty soon. But i have a question, i have couple of recipes to share with you like sabudana khicdi, dal wada so how can i do that?
With lots of thanks for your wonderful recipes,
Amita
[Reply]
hetal Reply:
September 6th, 2009 at 11:21 pm
Hi Amita,
You can submit your recipes on the ShowMeTheCurry community. Here is the link:
http://community.showmethecurry.com
All posts have to be approved so it may take some time before you see it posted.
Thanks!
[Reply]
September 13th, 2009 at 1:22 pm
Hi would like to try this one out but i got sundae whipped topping so can you tell if cool whip whipped topping and whipped topping are the same please?
thanks
amita
[Reply]
hetal Reply:
September 14th, 2009 at 8:47 pm
I’m guessing that the whipped topping you have is in a can. We’ve never tried it, but it should be the same. The only thing that could be a problem is that spray canned whipped cream might fall flat a lot faster than the whipped topping from a tub. Also, it will be hard to gauge the amount of cream that will come out of a can.
[Reply]
Amita Rode Reply:
September 15th, 2009 at 1:26 am
Hi Hetal,
I really appreciate your response but don’t worry I went on wikipedia and checked the ingredients and yes i have the correct one. Its not in a can -its a containier just like yours but its 8 oz i got it from Aldi store.All i have to do is get two containers that’s all. The Cool Whip is just a brand name from Kraft Foods.
Thanks again for your prompt reply,
Amita
[Reply]
October 9th, 2009 at 12:15 pm
Hi Hetal and Anuja
I made kulfi for my son’s birthdy party and it came out really really good. Thanks soooo much for such an exquisite and eassssssssy dessert. No hard work and yet the outcome was super-delicious.
Could you post recipes for son-papdi .. i am sure you’ll have some absolutely simple recipes .. waiting … Thanks again …
[Reply]
October 17th, 2009 at 2:45 am
Hi Hetal and Anuja,
I tried look for the “cool whip whipped topping” in box (like the one you used here) but could only find them in can sprays types, you know! I looked for it at every possible section I could think of at Walmart. Please let me know where I can find it!
I would appreciate a quick reply as i am planning to make this for my Diwali party tomorrow. Thanks so much!
[Reply]
anuja Reply:
October 17th, 2009 at 4:19 am
Hi Dipti,
Look in the frozen Dessert Aisle of your grocery section and you will find it in a tub alongwith puffpastry, ice creams, pies etc.
Hope you find it!
[Reply]
Dipti Mahapatra Reply:
October 17th, 2009 at 4:46 pm
Thanks Anuja for the quick reply!
I am heading for the store now. Hope I can find it.
[Reply]
November 29th, 2009 at 5:09 am
Hi!
Omg you guys are so ooo ooooo awesome
[Reply]
December 13th, 2009 at 8:21 pm
You got the star ice tray from IKEA, no?
[Reply]
anuja Reply:
December 14th, 2009 at 1:46 am
Yes, we did!
[Reply]
December 17th, 2009 at 2:58 am
Hi there,
Is there anyway, this recipe can be adapted to a mango kulfi ?
[Reply]
March 4th, 2010 at 11:46 pm
Hi Hetal and Anuja, this was a wonderful dish. Thank you so much! However, I’ve tried to find tutti-fruiti here in the US to put in the ice cream, but I cannot find it anywhere. Can you please tell me where it can be found if you know? Thanks!
[Reply]
March 8th, 2010 at 2:42 pm
Hey,
one quick question. Nearby Century21 store has a sale going on right now. So, what would you recommend I buy? Beater or hand blender? Are they essentially same? Sorry, for the stupid question, but I have yet to go to the store and figure out the right one.
[Reply]
hetal Reply:
March 8th, 2010 at 2:52 pm
Hi Lajja,
A beater and a hand blender work differently. For example, if you have to make cake batter, you would use a beater (the two whisk looking things that work together to mix the batter). If you have soup that you wanted to blend, you would use an immersion hand blender. The beater will not chop down things whereas the blender will actually chop. If you want a fully equipped kitchen, you should probably have both. If you have an actual blender (that sits on a counter), you can really do without a hand blender.
[Reply]
Lajja Reply:
March 8th, 2010 at 5:31 pm
Oh, you are really prompt. Thanks for the reply. Yes, I do have actual big indian mixer or blender in house. Btw, what are you exactly using in the video? It looks like a whisk, so isn’t that a beater? For kulfi or ice cream, what should I have then?
For cake and icing, beater works, right?
Now, I am confused if I really need either of the two or not. The cake recipe on your website works great even without beating, so may be I should wait until I want to make something that absolutely require either of the two.
[Reply]
hetal Reply:
March 9th, 2010 at 3:21 am
Hi Lajja,
In this video, we use an electric whisk (different than an electric beater because it is only one prong instead of two). You will need a beater only if you make traditional cakes that require you to aerate the batter. Our cake recipe did not require that. For this kulfi recipe, you can even use a whisk and just whisk everything together by hand.
March 15th, 2010 at 6:04 pm
i m having easy way to make
Serves 6.
Ingredients:
•4 cups whole milk
•1 slice of white bread
•1 teaspoon cornstarch
•1/4 cup sugar, adjust to taste
•1/2 teaspoon coarsely ground cardamom (ilachi)
•10 pistachios sliced
Method
1.Remove the crust from all sides of the bread and cut the bread in small pieces.
2.Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
3.Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
4.Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
5.After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
6.Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
7.Next add sugar and pistachios and cook for 2 more minutes.
8.Turn off the heat and add cardamom powder.
9.Cool the milk to room temperature and pour into a bowl,
10.Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
11.Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.
[Reply]
n Reply:
April 19th, 2010 at 7:58 pm
hey the orignal recipe is from manjula’s ktchen….u can also watch its video…
here is d link…. http://www.manjulaskitchen.com/2008/07/22/pista-kulfi-pistachios-ice-cream/
farveen ths is not ur own recipe
[Reply]
Anonymous Reply:
May 3rd, 2011 at 9:48 pm
good one!!!
[Reply]
April 18th, 2010 at 6:16 am
Hi, can we make it a week in advance…and how many days in advance can we make, so that the taste’s fresh…
[Reply]
anuja Reply:
April 21st, 2010 at 4:12 am
Hi Mamta,
Yes, you can make it a week in advance. To avoid freezer burns, use an air-tight container and place a cling wrap on the kulfi (should touch it).
Enjoy
[Reply]
April 26th, 2010 at 11:55 pm
Hello Hetal and Anuja,
Tried kulfi today, taste was awesome the only problem i had was that the kulfi did not come out easily out of popsicle container, had to remove it with a spoon which made it loose its shape, dyu have any recommendation for removing it smoothly.
Thx
[Reply]
Roopa Reply:
June 1st, 2010 at 11:01 pm
Hi Hetal & Anuja,
Tried this yesterday….It was awesome…..Just loved it
Thanks guys….
[Reply]
July 20th, 2010 at 3:49 pm
Hi Hetal & Anuja,
I tried this recipe and it was awesome. I wanted to try pista kulfi. Would adding powdered pista give it a nice green color or I need to add additional green color to it. Could adding instant pistachio pudding to it help? I would highly appreciate your response.
-Bhavika
[Reply]
November 11th, 2010 at 7:02 pm
i made this dessert for Diwali party and it was a big hit!!! can i make mango kulfi similarly by adding tinned mango ras? my husband likes mango a lot..
[Reply]
hetal Reply:
November 11th, 2010 at 10:19 pm
Hi Deepali,
We have not tried this recipe with mango pulp but we do have a recipe for Mango Ice Cream that is pretty similar.
[Reply]
November 17th, 2010 at 4:37 am
Pls show us how to make bread pudding..thanks
[Reply]
December 22nd, 2010 at 7:02 pm
Hi,
it would be great if you could write in all your recipes how many servings the recipes make. Since you didnt, i made this kulfi and the servings are:
45 mini plastic cups (would have been 50 if i hadn’t filled some of them 3/4th).
OR
8 cups (in a measuring jug) / 250ml x 8
[Reply]
Fatma Reply:
December 22nd, 2010 at 11:07 pm
I added a reply here, don’t know why it didnt work.
anyway, i made a mistake w/ the numbers above, wanted to clarify:
the recipe for kulfi here yielded:
10.5 cups (250ml x 10) and 45 mini plastic cups.
It’s important to know the serving size, esp. when making for guests.
[Reply]
hetal Reply:
December 27th, 2010 at 6:18 pm
Hi Fatma,
Many of our videos are almost 4 years old and we have since improved our ways. Thanks for taking the time to post your findings here.
[Reply]
January 23rd, 2011 at 3:15 pm
hey where do you get the whipped cream and can you use double cream and then whisk it? x
[Reply]
February 9th, 2011 at 12:41 am
Hi Hetal, Anuja,
I really love to watch your recipies. Now I want to start to try them out.
1.Can you pls let me know what’s the difference between evaporated milk & condensed milk.
2.Do you get both kind of condensed milk in the store sweeten and unsweeten?
[Reply]
anuja Reply:
February 9th, 2011 at 8:52 pm
Hi Vaishali,
Evaporated Milk is milk that has been reduced – the moisture has been reduced from it. Condensed Milk is milk with additional sweetness.
You can’t get condensed milk that is unsweetened – it won’t be condensed milk otherwise.
Hope that clarifies any doubts
[Reply]
March 2nd, 2011 at 1:11 pm
Hi Hetal, Anuja.
I made the kulfi. Its was awesome!!!And i made them without the cool whip, as i couldnt find anywhere.
I have a question. How do i store them to retain the same texture so that i can serve them lets say after a week? Is it ok to leave them as is or do i need to remove kulfis with the stick from the plastic glasses and stack them into the airtight box?
Regards
[Reply]
March 4th, 2011 at 9:32 am
Please reply to the above. Thanks
[Reply]
March 27th, 2011 at 5:02 am
Hetal/Anuja,
For all who asked the mango kulfi questions. I followed the recipe from Aarti Sequiera at the following link and it tasted great.
http://www.foodnetwork.com/recipes/aarti-sequeira/creamy-pistachio-pops-recipe/index.html
I altered the recipe though by adding Mango pulp to taste. I did not add the cool whip although I plan on trying this version and Manjula’s version. So I guess that answers the questions many viewers have.
[Reply]
April 7th, 2011 at 4:36 pm
Hi Ladies.
I made kulfi on my daughter’s B’day n it was a big hit. I didn’t use heavy cream n the taste was perfect. I also put falooda on top. Thank you so much for this reciepe.
can you also teach mango kulfi?
–Prerna
[Reply]
April 27th, 2011 at 5:34 pm
This recipe turned out amazing.. I doubled the quantity of nuts. I used pistachios and almonds. I also added some cardamom powder.. Definitely a keeper!
[Reply]
anuja Reply:
April 28th, 2011 at 10:18 pm
Hi Elisha,
WOW! We are sure you enjoyed it
[Reply]
May 4th, 2011 at 6:22 pm
Hi Hatel & Anuja,
Thanks for sharing this wonderful mouth watering dessert will definitely make it. As you have mentioned Heavy Wipping Cream well is it fine if I use Normal Wipping Cream will the Kulfi turn out well. Eagerly waiting for your reply.
[Reply]
hetal Reply:
May 4th, 2011 at 10:16 pm
Hi Mabel,
The carton we use always says “heavy whipping cream” and we have not seen regular whipping cream. However, the fact that the cream can be whipped should make it okay to use.
[Reply]
May 5th, 2011 at 6:51 am
Thank you for your reply. Will definitely make it and keep you posted.
[Reply]
May 6th, 2011 at 8:45 pm
Hi hetal & anuja
I’m having a easy way to make this kulfi,
Ingredients:
sweetened condensed milk 14oz
eavporated milk 12oz
havy cream 1 pint
cshews,almond,pistachios 1 cup (crused)
mix all to gather in the blander n put it in to popsicale cups or the way you want n freez it for 3 to 4 hours.
Its test like mumbai’s chopati’s kulfi.
mix all togather in balnder n
[Reply]
hetal Reply:
May 6th, 2011 at 11:35 pm
Thanks Purvi! Sounds really easy!
[Reply]
May 31st, 2011 at 6:27 pm
Hi, Hetal
I tried your kulfi recepie, the only problem i had was that the crushed cashew, almond, ilichi, and saffron went bottom of the mixture. I only used one popsicle maker and whatever the left over was, I putted in the container and freezed it and all the ingredients went to the bottom. Do you why this happened. Is it because I used 8oz of cool whip instead of 16oz? Otherwise taste is good.
[Reply]
hetal Reply:
June 1st, 2011 at 4:15 pm
Hi Sia,
The cool whip makes the mixture thicker so if you used less, then the mixture was probably more liquidy. The nuts would then sink to the bottom.
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June 2nd, 2011 at 2:58 am
Can i use anything other than Cool whip? I live in sydney and cannot find this stuff anywhere.
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hetal Reply:
June 7th, 2011 at 6:50 pm
Hi Divya,
Many of our viewers have used fresh cream that they whip at home for this recipe.
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June 4th, 2011 at 3:29 am
thank you hetal, I will try using more cool whip.
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July 1st, 2011 at 6:54 pm
I made the recipe without cool whip yesterday and I thought it was delicious! I also used silicone cupcake molds instead of popsicle or ice cube trays which worked wondefully because the kulfi doesn’t stick!
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hetal Reply:
July 5th, 2011 at 2:11 pm
Hi Anu,
Thanks for the feedback and suggestions!
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July 20th, 2011 at 4:07 pm
Hi Hetal/Anuja,
I just love you guys. Made this kulfi last week. It turned out to be a hit. I have never enjoyed cooking, but after i have you guys i love to cook. Everything i tried from your website (which is over 25 items), turned out great. My hubby loves me even more now..Yipppee…
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hetal Reply:
July 20th, 2011 at 6:43 pm
Thanks Neha!
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August 2nd, 2011 at 10:20 pm
[...] and mango lassis. As for dessert, Gulab Jamuns (fried dumpling soaked in rose flavored syrup) and Kulfi (milk based desert with cardamom) was served. We also can’t forget the yummy three tiered [...]
August 25th, 2011 at 1:43 pm
Hi Hetal & Anuja,
Firstly, you guys are doing a great job. I really like the way you bring simple recipes for all the heavy hearted deserts.
Few doubts of my own.
) Do you really need all those different kinds (condensed/evaporated/heavy cream) I guess you can better off use heavy cream, milk, sugar and some vanilla. OR you prefer it simple then buy the Kulfi mix ready made or buy kulfis from store. Plz don’t take it offensive, I understand you try to make it simple, but please use basic ingredients so listeners don’t have to run for 10 items to make a single item.
1. Why do you use Whipped Cream, when you are actually destroying the whole whipped aspect of it. Is it to add a little lightness/fluffiness to the kulfi… (i tend to disagree)
2. You use pretty much all kinds of milks (out of the store except for milk powder
Besides, your videos are nice paced & informative. you show along the way every step and outcome.
All the best in your future endeavors and keep up the good work.
Taz
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hetal Reply:
August 30th, 2011 at 2:06 pm
Hi Taz,
Believe it or not, the whipped cream does make a huge difference to the texture of this recipe. It adds volume. We use the different milks because each one contributes to the texture and flavor. Please remember that this is a no-cook recipe. If you use what you have suggested, you would have to cook down the mixture for quite a while. Like we always say, “every recipe is not for everyone”. This is not an everyday eat so yes, you will have to go to the store to buy the ingredients. Also, this recipe makes enough kulfi to feed an army so it is definitely more economical than a store bought mix or ready made kulfis.
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October 1st, 2011 at 12:30 am
my kulfis dint come good
its test like venilla ice cream . y is like that ? plz
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October 11th, 2011 at 12:00 pm
you may make your own homemade whippng cream yourself thanks
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March 27th, 2012 at 8:24 pm
Hi Hetal/Anuja,
I tried this recipe.Wonderful!!! Tastes great. I love Khulfis and thanks guys for such a nice and easy (should mention it) recipe. No one will go wrong if they follow the exact measurements and for me it was a HIT!!! All my friends liked it.
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March 30th, 2012 at 12:37 am
Can I use Half n half milk instead of evaporated milk?
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hetal Reply:
April 5th, 2012 at 12:00 am
Hi Shuchi,
We have never tried it but one of the reasons we use evaporated milk is that it has a burnt milk flavor. Since this is an instant recipe, it is important to get the cooked down milk flavor.
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April 10th, 2012 at 3:36 pm
Hi Hetal / Anuja
Great job girls.
I tried this recipe and it was a success . Excellent tasting kulfi.
My whole family loved it.
Tried some kulfi here ( Malaysia ) in restaurant but none can beat yours.
Thanks for sharing.
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April 13th, 2012 at 10:19 pm
How to store leftover Kulfi Mix?
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hetal Reply:
April 16th, 2012 at 9:06 pm
Hi Anu,
Just freeze it…kulfi will stay fresh in the freezer for up to 4 months.
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Anu Reply:
April 18th, 2012 at 10:04 pm
Hi Hetal..
Thanks for your reply..i made kulfi and it was really good..My lil one loved it..i made using popsicle maker and ice cube trays from ikea store..i kept it overnight and it stick when i try to take it out and we have to use spoons to eat the kulfi..can you please tell me any method to remove it? Thanks in Advance
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hetal Reply:
May 2nd, 2012 at 8:40 pm
Hi Anu,
Did you try to run hot water along the underside of the tray, just to loosen the kulfi?
August 21st, 2012 at 10:40 am
Hi,
my kulfi did not freeze at all(not your recipe) .i overwhipped the cream and add it to the condensed milk and evarporated milk.One can each.Do u have any idea where i went wrong?
Thanks
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hetal Reply:
August 24th, 2012 at 2:17 am
Hi Vini,
If you overwhip the cream, it turns to butter and whey. That probably means extra moisture but it should still freeze (maybe like ice). Sorry, we don’t know what happened.
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November 8th, 2012 at 9:10 pm
Hey..
It was a big hit …:)
Thnx
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April 16th, 2013 at 10:03 pm
Hey Anuja and Hetal.. How can I adjust quantities to make enough for 10 servings.. jus thot that this recipes makes a lot of kulfi.. please help..
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hetal Reply:
April 19th, 2013 at 2:52 am
Hi Anjana,
Its hard to make this kulfi in a smaller batch because you will have a lot of left over ingredients that you will no use for. The good thing is that it has a pretty long shelf life in the freezer (up to 4 months) if you store it properly.
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