Home Recipes Articles Contact Us

Rajsthani Kulfi

5 from 1 vote

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Recipe CategoryVegetarian
Served AsDesserts
CuisineDesserts, Indian
Servings 4


  • Full fat milk - 2 lts
  • Powdered Sugar - 1/3 cup
  • Cardamom - 4 powdered
  • Pistachios - 8 roughly chopped (optional)
  • Saffron - few strands soaked in a tbsp of warm milk


  • Heat milk in a wide bottomed pan and bring to a boil. Allow the milk simmer on medium flame till it reaches half its original quantity. Keep stirring in between.
  • Add powdered sugar, cardamom powder and roughly chopped nuts. Mix well and keep simmering on medium flame, stirring till it further reduces to almost one-third of its original quantity. It will have a rabdi consistency and like a very thick milk.
  • Turn off flame and allow to cool
  • Once cool, place the mixture in the fridge for 2 hours.
  • Place the empty kulfi molds in the freezer to chill.
  • Remove it after 2 hours and again repeat the whisking process. At this stage, pour the whisked mixture into chilled kulfi molds and close the lids
  • Place the kulfi molds in the deep freezer and allow to set overnight or at least 8 hours.
  • Once the kulfi sets, place the kulfi mold in lukewarm water for a few secs to help it unmould easily.
  • You can garnish with more nuts.


If you do not have kulfi moulds, you can use stainless steel glasses or small katoris.

Please appreciate the author by voting!

5 from 1 vote

Bhumika Gandhi
Bhumika Gandhi

Featured Recipes

Featured Articles

Leave a Reply