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A Kulfi Ice Cream cut into slices and slightly separated

Kulfi Recipe with Magic Crunch

The creamiest Kulfi with a little extra special touch!
Course Dessert
Cuisine Indian, Pakistani
Keyword Kulfi
Author Sarah Mir


  • 1 litre whole milk
  • 250 ml condensed milk
  • 1 ¼ cup whipping cream or heavy cream
  • ¼ tsp salt
  • 6-8 pistachios
  • 6-8 skinned almonds
  • 6 cardamom pods ( or 1 tsp cardamom powder)

Magic Crunch (optional)

  • cup sugar
  • 2-3 tbsp chopped pistachios
  • 2-3 tbsp chopped almonds


  • Remove the cardamom seeds from the pod
  • Grind the nuts and cardamom seeds together just until they become a powder and set aside
  • Combine all the Kulfi ingredients in a heavy bottomed pot, mix well
  • Bring to a boil and simmer for 45 minutes (or an hour, depends on the pot). Stir every few minutes to make sure it isn't burning/sticking. If it is turn the heat down.
    IMPORTANT: Your mixture must reduce by half! If it doesn't cook enough the kulfi may be slightly icy.
  • Freeze in whatever container you are using. For a loaf pan I like to line myself with plastic wrap but if the lines of the wrap bother you feel free to pour it straight in.
  • Carefully cover with plastic wrap and freeze for 6 hours or till firm. Keeps well for weeks.
  • When you are ready to serve then simply invert onto a plate and top with Magic Crunch or chopped nuts or serve as is!

Magic Crunch

  • Line a baking sheet with parchment paper and set aside
  • Put the sugar in a heavy bottomed pan along with a splash of water
  • Put the pan on medium high heat and don't stir the sugar. It will take some time but once the sugar begins to caramelize it will change colour very quickly.
  • When the caramel reaches a deep amber quickly mix in the chopped nuts and spread on the baking sheet to harden.
  • Once hard you can shop it into small pieces or give it a quick whizz in a grinder
  • Top the kulfi with crunch and serve!
  • Keeps well in an air tight container for a few weeks