Kesar Kulfi

Kulfi is an Indian creamy frozen dessert  enjoyed by people of all ages. It might sound wierd to you, but I’ve always seen Kulfis being eaten quite late at night. At least in Chennai where I grew up, street vendors used to bring their Kulfis in a tricycle covered with a red cloth after 10 pm. They used to ring a bell as well as they drove by the streets. It was their way of annoucing arrival to people. I do not know how it is today, but this is the thing that first flashes in my mind when I hear the word Kulfi. Hmmm good old childhood, sigh!

Kulfis are made as ice pops using moulds made of aluminum. Regular ice pop moulds made of plastic are just as good too. They are also served in small earthenware pots called as Matkis. You do not need an ice cream maker or anything fancy to make these. The moulds or matkis  are just what you’ll need.

The recipe for Kulfi cannot get easier than this. This is an adapted recipe from food network’s Aarti Party. I’ve just changed the flavor and the rest is pretty much the same. You can come up with a hundred different variations of this recipe. I’ve already made a couple of varieties of it and have a few more in mind.



2 cup heavy cream

1 can (12 oz) evaporated milk

1 can (14 oz) sweetened condensed milk

1/2 teaspoon saffron

1/4 teaspoon cardamom powder

1 teaspoon sliced almonds

1 teaspoon crushed pitachios


Heat cream in a microwave oven or stove for 2-3 minutes. To this, add cardamom powder and almost all of the saffron, cover and let it sit for about half  hour. Reserve a few saffron strands for garnish.

Strain the cream into a blender. The saffron would have imparted a beautiful yellow color and lovely flavor to the cream. Cardamon adds to the flavor and makes it even better. Add evaporated milk and condensed milk and blend them all together.

Pour the creamy mixture into ice pop moulds, cover and freeze for about 6 hours.  Just before serving, place the moulds under running warm water from a tap for about 15 secs. Pull the kulfis out, sprinkle some almonds, pistachios and saffron strands and serve immediately.

One Comment Add yours

  1. Hema says:

    Meera, all I can say is…yummmmmm….

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