Cardamom Kulfi
Cardamom Kulfi is a medium Indian recipe that serves 6. 150 calories per serving. Recipe by Pankaj Sharma on YouTube.
Prep: 22 min | Cook: 57 min | Total: 1 hr 34 min
Cost: $1.70 total, $0.28 per serving
Ingredients
- 1 L Whole milk (preferably whole and not skimmed)
- 1 cuillère à soupe Thick cream (about 15 ml)
- 50 g White sugar
- 2 g Ground green cardamom (about ½ teaspoon)
- 6 pcs Wooden sticks (to insert into each kulfi)
- 1 rouleau Aluminum foil (to cover the molds)
Instructions
Prepare the ingredients
Measure the milk, cream, sugar and cardamom. Prepare the molds, aluminum foil and sticks.
Time: PT5M
Bring the milk to a boil
Pour the liter of whole milk into a heavy-bottomed saucepan and heat over medium heat until it begins to boil.
Time: PT5M
Temperature: 100°C
Reduce the milk
Lower the heat to low and let simmer, stirring every 2‑3 minutes for 30 minutes, until the volume is reduced by half.
Time: PT30M
Temperature: 90°C
Add the cardamom
Stir in the ground green cardamom and continue cooking for an additional 20 minutes.
Time: PT20M
Temperature: 90°C
Sweeten the mixture
Remove the saucepan from the heat, add the sugar and stir until fully dissolved.
Time: PT2M
Cool
Allow the mixture to cool to room temperature.
Time: PT15M
Blend the base
Pour the cooled mixture into the blender and blend for a few seconds to obtain a smooth texture.
Time: PT1M
Incorporate the cream
Add the tablespoon of thick cream into the blender and blend again for 1 minute.
Time: PT1M
Fill the molds
Pour the preparation into the plastic cups, cover each mold with aluminum foil and insert a wooden stick.
Time: PT5M
Freeze
Place the molds in a green freezer bag or an airtight container and put them in the freezer for 6 to 8 hours.
Time: PT6H
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 20 g
- Fat
- 7 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑free, low-calorie, very-low-calorie, low-fat
Allergens: Milk, Cream
Ingredient Substitutions
- Instead of Whole milk: Semi-skimmed milk (slightly lower cost)
- Instead of Thick cream: 30% fat liquid cream
- Instead of White sugar: Cane sugar
- Instead of Ground green cardamom: Whole cardamom seeds (to grind)
- Instead of Wooden sticks: Plastic ice cream sticks
Equipment Needed
- Heavy-bottomed saucepan
- Wooden spoon
- Immersion blender or blender
- Plastic cups (kulfi molds)
- Aluminum foil
- Wooden sticks
- Green freezer bag (optional)
- Freezer
- Timer or stopwatch (optional)
Critical Steps — Do Not Skip
- Bring the milk to a boil
- Reduce the milk
- Fill the molds
- Freeze
Chef Tips from the Video
- Using whole milk gives a creamier texture.
- Add a pinch of salt to enhance the flavors.
- Strain the mixture before pouring into the molds to remove lumps.
Troubleshooting
Milk sticks to the bottom and burns
Reduce the heat to low immediately and stir constantly; add a little water if necessary.
Kulfi forms ice crystals
Ensure the mixture is well cooled before freezing and seal tightly to limit air exposure.
Sticks come loose
Insert the sticks before freezing and push them to the mid‑height of the mixture.
Storage
Refrigerator: Store in the freezer in an airtight container for up to 1 month.
Freezer: Store in the freezer in an airtight container for up to 1 month.
Room temperature: Do not leave at room temperature, otherwise the kulfi will melt.
Make-Ahead Tips
- Prepare the base the day before and keep it in the refrigerator before freezing.
- Molds can be pre‑covered with plastic wrap to ease unmolding.
- Use a freezer bag to avoid freezer odors.
Last updated: September 6, 2026
