Cashew Kulfi Recipe

Kulfi is a traditional dessert from the Indian sub-continent that is like ice cream, only denser, icier, and slower to melt. It’s a delicious, refreshing treat for keeping cool on hot summer days.

Traditional kulfi-making methods are time-consuming, requiring the reduction of a milk base for an hour. Making this kulfi is easier and requires no specialist equipment like an ice cream machine.

What you need

• Milk: use full cream milk instead of lite.
• Condensed milk: used as a sweetener and thickener.
• Dry milk powder: adds creaminess to the dessert.
• White sugar: use white caster or granulated sugar.
• Saffron threads: bring an exotic flavour to the kulfi.
• Cashews: pistachios, walnuts, or almonds are also delicious.

Instructions

1. Stir the milk, condensed milk, and dry milk powder together in a large saucepan until boiling.
2. Add sugar and saffron to the boiling milk, then reduce heat to low.
3. Stir milk constantly for 10 minutes as it simmers. Remove from heat and allow to cool, then stir in the cashews.
4. Pour the mixture into kulfi molds or popsicle moulds and freeze until hardened.

Did you know? Kulfi is a popular snack in countries like India, where some parts of the country experience sweltering weather.

What is kulfi?

Kulfi is a traditional Indian ice cream that is creamier and denser than traditional ice cream recipes. It is made by slow-cooking sweetened milk and adding ingredients like cardamom, saffron, or pistachio. The mixture gets poured into moulds and frozen, usually on sticks.

What’s the difference between kulfi and ice cream?

	Kulfi	Ice Cream
Texture	Denser and creamier.	Airy, smooth, and scoopable.
Ingredients	Traditionally made by reducing milk.	Uses a mix of cream, milk, sugar, and sometimes eggs
Preparation	Poured into molds and frozen.	Churned during the freezing process to incorporate air.
Sweetening	May use condensed milk.	Sugar or other sweeteners like honey.
Serving	Served on a stick.	Scooped into a bowl or on a cone.