Kulfi is an all time favorite Indian dessert — especially in summer! It’s a little like ice cream but Kulfi has its own unique flavor. Try this super simple recipe. You won’t believe how easy it is!


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


  1. With a mortar and pestal, grind together Sugar and Saffron.
  2. In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
  3. Using an electric hand blender (or by hand), gently mix all ingredients together.
  4. Add in Saffron and Sugar mixture and Nuts. Mix well.
  5. Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
  6. Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
  7. Serves 20- 25


  1. Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
  2. 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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143 thoughts on “Kulfi

    1. Hi SJ,
      Yes, Whip up the Heavy Cream with a bit of sugar to where it forms stiff peaks – that way the Kulfi will be light and airy and not dense and hard to bite into.
      Happy Cooking!

  1. You guys are the best! I am an Indian grad studying in the US. I have tried so many of your recipes and they always turn out amazing! Reminds me of “ghar ka khana” ๐Ÿ™‚

    Kulfi is by far my favorite (and my friends’ favorite too!!)

    I like your recipes because they are very detailed. Keep up the great work!

  2. Hi Hetal and Anuja,

    I am a big fan of yours ๐Ÿ™‚ I have been eyeing on this recipe for quite sometime and finally made it last week. It is so delicious and the best thing is it’s easy ๐Ÿ™‚ I also included cardamom as I love it in my kulfi. My husband really liked it. I have never seen my husband eating an icecream so much. Thanks so much for the recipe ๐Ÿ™‚

  3. Hi Hetal & Anuja,
    You guys are awesome for doing such a great job in sharing your wonderful recipes. I am planning on making this for this weekend, where I am having about 30-35 ppl. Can I prepare the kulfi mix ahead (3 days before..) and freeze it in Pyrex container? I plan to cut it and serve it for dessert, after dinner. How soon should I take out from freezer, so I can get decent pieces (without hassle) to serve?

    PS: Dixie cups are definitely not an option for me!

    Would really appreciate your tips and insights!


    1. Hi Libran_girl,

      You can definitely make it ahead of time. You may have to thaw it in the refrigerator for about 1-2 hours so that you will be able to cut it. Don’t leave it at room temp or the outsides will turn liquidy and the inside will still be solid. I have not made it in this block form in recent times so the time I gave you is an estimation. Please check on it after an hour.

      1. Thanks Hetal for the prompt reply!
        Truly appreciate it.
        So freezing it in glass pyrex container is not a problem/issue then? (I read somewhere on the web, that advises not to use glass…)???

        Just confirming….

        And just to reinforce all the things that is being said about your venture.. You guys rock! Every recipe that I have tried from your site has turned out effortless and great tasting (and I must say, with the least amount of fuss wrt to method). Please continue your great work…


  4. Hi Hetal and Anuja

    Can we use Dixie portion cups with lid for making kulfi. I m planning to make it for my daughter’s bday.
    I am also thinking to make vegetable jalfrezi.I want to add potatoes to it, should i add boiled potates or baked ones just confused and when should i add potatoes. can i make this subji one day before the party.


    1. Hi Mahi,

      I would recommend using plastic Dixie cups as opposed to paper ones. They hold up better. You can use boiled potatoes. Just add them about 3-4 minutes after you add the cauliflower and carrots. Since they are already fully cooked, it will prevent them from overcooking and getting mashed.

  5. In some of the comments on this kulfi recipe it states that the kulfi turned out like vanilla ice cream. Why is that? There is a vast difference between vanilla ice cream taste and kulfi taste. I am making it for a party and with all Indian guests who have had traditional kulfi in India so it does need to taste like authentic kulfi. Will it? or should I use the full fat milk reduce it and add cornflour recipe for the traditional indian kulfi texture and flavor?

    Also this recipe quantity you show serves how many?


    1. Hi Shalini,
      We have no idea why it would taste like vanilla, since it is not one of the ingredients ๐Ÿ™

      The recipe we have shown serves 20-25, depending on the serving size.
      Happy Cooking!

  6. 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..

    1. 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.

  7. 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?


    1. 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.

      1. 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

  8. 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.

    1. 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.

  9. 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.

  10. 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.
    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 ๐Ÿ™‚ ) 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.

    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.


    1. 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. ๐Ÿ™‚

  11. 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…

  12. 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!

  13. 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.

    1. 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.

  14. Hi hetal & anuja

    I’m having a easy way to make this kulfi,


    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

  15. 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.

    1. 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.

  16. 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!

  17. 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?


  18. 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?


  19. 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?

    1. 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 ๐Ÿ™‚

  20. 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).
    8 cups (in a measuring jug) / 250ml x 8

    1. 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.

    2. 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.

  21. 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..

  22. 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.


  23. 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.


    1. 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 ๐Ÿ™‚

  24. i m having easy way to make
    Serves 6.


    รขโ‚ฌยข4 cups whole milk
    รขโ‚ฌยข1 slice of white bread
    รขโ‚ฌยข1 teaspoon cornstarch
    รขโ‚ฌยข1/4 cup sugar, adjust to taste
    รขโ‚ฌยข1/2 teaspoon coarsely ground cardamom (ilachi)
    รขโ‚ฌยข10 pistachios sliced

    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.

  25. 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.

    1. 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.

      1. 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.

        1. 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.

  26. 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!

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