Kulfi ice cream using khoya | How to make Kufli Ice cream
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  • 5 to 6 tbsp (adjust by increasing or decreasing according to your taste)
  • 10 to 15 (crushed)
  • 10 to 12 (crushed)
  • 4. Now add the sugar and mix it well. When the milk is still boiling add the corn flour mixture to the boiling milk. Stir them well. The milk gets thickened by now.
  • 5. Now add in the almond, pistachio and cashew powder and cardamom powder as well. Mix well. Add the saffron strands.
  • 8. After it cools down, transfer the kulfi mixture to kulfi cones or kulfi moulds or any small serving bowls or in a tray. Scrap the remaining milk solids from the sides of the vessel and add them too in the moulds. Cover and freeze the kulfi for 6 to 8 hours
  • 9. Once the Kulfi is set nicely, remove it from the freezer and unmould the kulfi by sliding a knife along the sides of the kulfi mould or rub the mould between your hands fastly or even keep the mould immersed in warm water for 5 seconds and remove immediately.
  • 2. If you are keeping the kulfi mould in warm water, do not keep it for long time.



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