Rich, Creamy & Delicious Homemade Kulfi Ice Cream – A Taste Of India

Discover the rich, creamy world of homemade kulfi — India’s no-churn frozen dessert. Learn its history, flavours & how to make it with ease at home.

Kulfi — often called India’s answer to ice cream — is a dense, luxurious frozen dessert that’s been cooling off the subcontinent for centuries. No churning. No fuss. Just pure, slow-simmered indulgence.

And now? It’s capturing hearts (and freezers) across the globe.

Think you know ice cream? Think again. 🇮🇳

In this article, we’ll share information about kulfi’s rich history, regional roots, and the irresistible flavours that make it one of the world’s coolest cultural desserts. Plus — you’ll learn how to make kulfi at home with our super simple no-churn recipe!

✅ In This Article, You’ll Discover:

• What makes kulfi different from classic ice cream
• The fascinating Mughal history behind this frozen treasure
• Traditional vs. modern kulfi flavours
• A no-churn homemade kulfi recipe you’ll want to keep forever
• Fun ways to serve kulfi at summer parties, picnics & festivals

If you’d like to head straight to our Kulfi recipe and method, use the following link, or read along to find out more.

What Is Kulfi — And Why Is It So Special?

Kulfi may look like ice cream — but the similarities stop there.

Unlike Western-style churned ice cream, kulfi is made by slowly simmering milk until it reduces, thickens, and caramelises slightly, then freezing it into traditional moulds. The result?

👉🏽 A dense, ultra-creamy treat with an unmistakably rich mouthfeel and slow-melting texture.

💡 Did You Know?
Kulfi was traditionally sold by street vendors who carried it in insulated clay pots. Its dense consistency meant it could hold its shape in the heat — long before electric refrigeration existed!

Kulfi, Gelato and Ice Cream

Curious how kulfi compares to other frozen favourites? As similar to Ice Cream as Kulfi it, like gelato, there are some key differences.

Here’s a quick breakdown of how this Indian classic stacks up against Western ice cream and Italian gelato:

A Sweet History – Kulfi & The Mughal Empire

Kulfi dates back to 16th-century India, when it was served in royal Mughal courts.

Chefs in the royal kitchens would combine reduced milk with cardamom, pistachios, and saffron, then freeze it using ice from the Himalayas or local snow pits. This decadent frozen delight was once a luxury for kings — now it’s a beloved street snack and family favourite across South Asia.

You’ll find kulfi in homes, food stalls, weddings, Eid feasts, Diwali celebrations and everywhere ice cream joy is welcome.

“Kulfi is a traditional frozen dessert that originated during the Mughal era in India, with culinary influences from Persian and Central Asian cuisines. Though it’s now widely loved across South Asia, kulfi remains an iconic treat in Indian food culture.”

Classic & Modern Kulfi Flavours

From timeless traditional blends to modern mashups, kulfi continues to evolve:

💡 Feeling adventurous? Try infusing your kulfi with chai spices, coffee, or even salted caramel for something unexpected!

Why Kulfi Is Winning Over the World

As artisan ice cream bars and global dessert trends flourish, kulfi is becoming a standout frozen favourite — from London’s street food festivals to New York’s trendiest dessert spots.

Its slow-melting texture, authentic ingredients, and rich cultural roots make it an unforgettable treat — whether you’re discovering it for the first time or recreating family favourites from your childhood.

Now that we know a little about this delicious dessert, let us show you how you can make it in your own kitchen.

Homemade Kulfi Ice Cream – Easy, No-Churn Recipe

Rich, dense, and infused with classic Indian flavours, this no-churn kulfi is a creamy delight you can whip up at home — no ice cream maker needed.

Here’s how to make authentic kulfi in your own kitchen;

(Prep Time: 10 minutes | Simmer Time: 20–25 minutes | Freeze Time: At least 6 hours (or overnight) | Yields: 6 small kulfis (approx.)

Ingredients:

• 600ml whole milk
• 200ml sweetened condensed milk
• 100ml double cream
• 4 tbsp sugar (adjust to taste)
• ½ tsp ground cardamom
• 2 tbsp chopped pistachios or almonds
• Pinch of saffron threads (optional, but recommended)

Method:

1️⃣ In a heavy-bottomed saucepan, simmer the milk on medium heat, stirring often, until it reduces by about one-third (takes ~15–20 mins).
2️⃣ Add condensed milk, sugar, cream, cardamom, and saffron. Simmer for 5 more minutes, stirring to prevent sticking.
3️⃣ Remove from heat and cool completely.
4️⃣ Stir in the chopped nuts.
5️⃣ Pour into kulfi moulds, silicone popsicle moulds, or even small paper cups. Insert sticks if using.
6️⃣ Freeze for at least 6 hours, ideally overnight.
7️⃣ To unmould, briefly dip the base of the mould in warm water and gently pull out.

Nutritional Info (Approx. per Serving):

(based on 6 servings)

• Calories: 280 kcal | Fat: 18g | Saturated Fat: 11g | Carbohydrates: 23g | Sugar: 20g | Protein: 5g | Salt: 0.1g

💡 Note: Nutritional values can vary slightly based on portion size, type of nuts, and how much sugar or cream you use.

How to Serve Kulfi

Kulfi is a celebration in itself — here are some fun, fuss-free ways to serve it:

✅ Street-style on sticks – Just like the kulfi-wallahs of India
✅ Party platter – Slice into discs and dust with crushed pistachios and edible rose petals
✅ Festival food – Its dense texture holds well outdoors, making it perfect for picnics and cultural festivals

💡 Serving tip: Add a drizzle of rose syrup, mango purée, or sweetened cream for that next-level kulfi bar vibe!

🍞 Why Are Breadcrumbs Used in Some Kulfi Recipes?

Breadcrumbs are actually a traditional thickening agent in some older or regional kulfi recipes, particularly those passed down through generations before condensed milk became widely available. They help:

• Thicken the milk mixture more quickly during simmering
• Mimic the slow-reduction effect of milk when time or resources are limited
• Create a dense texture that’s characteristic of kulfi
• And in some cases, they added bulk and affordability to stretch the dessert further

Typically, white breadcrumbs or finely ground rusk were used, often soaked directly into the milk mixture.

Is It Traditional To Use Breadcrumbs?

Yes — but like many dishes, “traditional” varies by region, family, and era.

The Mughal-era kulfi was likely breadcrumb-free, thickened purely by simmering full-fat milk and flavoured with saffron, cardamom, or pistachios. The breadcrumb version emerged later in home cooking as a shortcut or resourceful adaptation when long cooking wasn’t feasible.

In modern recipes — especially those using sweetened condensed milk — breadcrumbs aren’t needed because the base is already thick and creamy.

But including them is still seen in many Indian households as an authentic nod to tradition.

🛒 Want to Serve Your Kulfi in the Traditional Conical Shape?

We love this set of silicone kulfi moulds from Amazon — perfect for classic cones, mini pops or elegant slices.
👉🏽 Shop Kulfi Moulds on Amazon

Disclosure: This post contains affiliate links, which means that we may receive a commission if you make a purchase using these links. As an Amazon Associate, we earn from qualifying purchases.

The Final Scoop — A Sweet Taste of India

Kulfi isn’t just ice cream — it’s a rich cultural tradition, a nostalgic treat, and a culinary adventure.
Whether you’re drawn to the classic creaminess of malai or tempted by a modern chocolate-cardamom twist, this Indian dessert deserves a spot in your summer rotation.

So go ahead — pour, freeze, enjoy.

We hope that you have enjoyed our article – Homemade Kulfi: Rich, Creamy & Delicious – A Taste of India – and that we’ve inspired you to give this iconic frozen dessert a go. If you have any questions, please drop us a comment below, and we’ll be happy to get back to you.

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