Try making this unique cream popsicle that will leave your taste buds wanting more! Kulfi is an Indian staple during summer and you can’t stop at one! Traditionally made by boiling and reducing milk (malai), this is an easy version of Kulfi using condensed milk, evaporated milk, cardamom and pistachios to make a rich, creamy, indulgent popsicle. I made this Kulfi during winter and they were gone in no time, so they’re an indulgent treat all year round!
Watch how to make Kulfi at the end of post
My mother loves Pakistani/Indian cuisine. She is a picky eater and would barely touch her food when we visited a non Middle Eastern/Pakistani restaurant while growing up. To compensate for this, my father would often take us to Mehran, Shaheen, Tabaq or Fine (Jeddah kids, how many of you remember these Pakistani favourites?) to allow my mother to indulge and savour the rich, spicy, oily Pakistani curries.
You should also know that my parents cannot handle heat, which means we’d always have to ask the waiters to take down the chilli by a (huge) notch. It is also why I’m often ridiculed by my friends for not being a true red Desi. I mean, how can you appreciate the taste, balance of spices and the complexity of flavours, if your taste buds caught fire and burnt to a crisp, only to be left with an uncomfortable numbness? Huh huh? Do explain that to me.
My mother also does not eat chicken (among many other things). So, no chicken tikka or tandoori, no chicken fried rice or any other popular chicken dishes that people universally love. Give her some egg fried rice and karahi gosh and she is content.
What she did also love was some falooda or kulfi to finish off her meal. I however was never a fan of either. Falooda is a recently acquired taste for me and I finished glasses of it when I attempted to make my own. Check out my Falooda recipe and try make it yourself because I have to say it is quite a treat!
My mom and I had some kulfi while she was visiting and at around $4 for one tiny popsicle it was pricey (also not as tasty). I had to take matters into my own hands and make it myself. Traditionally, you boil milk and reduce it to make evaporated milk (known as malai). I didn’t have the patience for it so I made a 5 minute version instead, end to end. YES THAT’S IT! FIVE MINUTES! You can’t tell how easy it is when you taste it. My cousin thought I bought it, it’s that good!
So all you do is blend condensed milk, evaporated milk, ground cardamom and some pistachios. Pour into moulds and freeze. That’s it! I used kulfi moulds you get at Indian grocery stories to get the kulfi shape, but you can use any popsicle mould that you have available.
There are lots of variations to kulfi, you could add some almonds, saffron or even mango (fresh or frozen). I like to keep it simple and go the conventional way.
Go ahead and make this super easy kulfi with condensed milk and evaporated milk today! You won’t regret it. Let me know if you think it’s restaurant quality as well!
Kulfi is a popular Indian cream popsicle. This easy version is made with evaporated milk, condensed milk and pistachios and ready in 5 minutes! Make restaurant quality Kulfi today.
- 375 ml evaporated milk
- 250 g condensed milk
- 1 tsp ground cardamom
- 2 tbsp ground pistachios
- extra pistachios for garnish
Blend all ingredients together (except for extra pistachios).
Pour into moulds and freeze 3 hours to overnight.
Sprinkle with pistachios and serve.
- I prefer the kulfi less sweet, you may use more condensed milk if you wish.
- For ground cardamom, take seeds out of 4 cardamom pods and use pestle mortar to grind to a powder.
- You may use other flavourings such as saffron, almonds or mango according to your preference.
- I used kulfi moulds you get at Indian grocery stores. You may use any popsicle mould.
Watch how to make Kulfi with Evaporated and Condensed Milk
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