Preparation time: 3 hrs

Freezing time: 6 hrs to overnight

Yield: 15 to 17 (about 4″ in size)


  • Evaporated milk – 1 can
  • Condensed milk – 1 can
  • Heavy cream – 1 and 1/2 cups
  • Unsweetened milk powder – 1/4 cup
  • Cardamom pods – 4
  • One big pinch of saffron
  • Whole cashew nut – 4 to 5
  • Finely chopped unsalted blanched pistachios – 3 tbsp
  • Finely chopped unsalted blanched almonds – 2 tbsp

Method of Preparation:

  1. Dry roast blanched nuts and then chop them to small pieces or just pulse them separately until you get small pieces.
  2. In a sauce pan add evaporated milk, heavy cream, milk powder and mix well. Bring it to a boil over medium heat by constantly stirring.
  3. Add condensed milk little by little and check for sweetness and then add the rest.
  4. Add saffron, powder cardamom and all the chopped nuts and turn off heat.
  5. Let it cool and then refrigerate it for an hour or two.
  6. Now add the refrigerated kulfi mix to the molds until 3/4 th full and freeze it overnight.
  7. If you are using a plastic cup or an aluminum mold cover up with plastic wrap or foil (to avoid icy crystal formation on top) and insert a popsicle wooden stick to the mold.

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