Kulfi

Kulfi is one of the most iconic desserts in Indian cuisine. Sweet, spicy, and highly aromatic with cardamom, it also carries the warm golden hue and subtle floral note of saffron. These bold and distinctive flavors make it instantly recognizable—and for me, irresistible.

I love nearly everything about kulfi. The spices. The richness. The deep, nostalgic taste. But there’s one issue that keeps me from ordering it more often. Most restaurants serve it far too icy for my liking. And worse, they often present it as a bar on a stick, turning a delicate dessert into more of a novelty.

Traditional or Creamy?

Traditionally, kulfi is frozen without churning. This method gives it a dense, compact texture. But I prefer mine differently. I churn it gently while freezing, introducing a bit of air to make it fluffier. The result is a softer, creamier version that scoops like classic ice cream and melts slowly on the tongue.

With no satisfying kulfi options available near home—and a craving that wouldn’t go away—I decided to make my own. I wanted to capture those unforgettable flavors in a version that matched my texture preference.

To build the base, I combined heavy cream with sweetened condensed milk. Cardamom and saffron provided warmth and depth, while chopped pistachios added bite and richness. The flavors balanced beautifully—intense yet elegant.

For garnish, I crowned it with more pistachios and a few strands of saffron. Rose petals from the garden added color, fragrance, and a hint of romance. It’s a dessert that pleases the senses completely—creamy, fragrant, beautiful to look at, and deeply satisfying with every spoonful.

Bring the heavy cream with 1 tsp saffron and cardamom powder to a simmer for 7-8 minutes on low heat, stirring gently until the mixture is golden color (this condenses and caramelizes some of the milk solids- intensifying the flavor).

Add the vanilla, salt and condensed milk. Stir until fully incorporated, 1-2 minutes.

Remove from heat, let it cool, cover and refrigerate until cold.

Pour into your ice cream freezer machine and freeze per the manufacturer’s instructions. Add half the pistachios, the remaining saffron and the rose petals midway, while churning.

Remove from freezer and let it set at room temp for 15 minutes to soften slightly. Serve with a garnish of chopped pistachio, a few saffron strands and rose petals.

Making the Kulfi