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  • 6
  • Easy
  • 5 minutes, plus overnight freezing time
  • 15 minutes

Kulfi, often referred to as "Indian ice cream" is a frozen dairy dessert. It originated from the Indian subcontinent during the Mughal era in the 16th century


  • 1 x 380 g can evaporated milk
  • ¾ x 385 g can condensed milk
  • 1 cup whipping cream
  • 3 T KLIM milk powder
  • a generous pinch of saffron
  • 1 t ground cardamom
  • ¼ t rose-water
  • 50 g pistachios, finely chopped

Cooking Instructions

1 In a large saucepan, combine the evaporated milk, condensed milk, cream, KLIM, spices and rose-water. Simmer over a low heat, stirring continuously, until the mixture thickens slightly, about 15 minutes. Remove from the heat and allow to cool.

2 Pour into lolly moulds, cover and freeze overnight. Serve.

Find more sweet treat recipes here.

Production: Khanya Mzongwana 
Photograph: Jan Ras
Food assistant: Dani Smith

Fatima Saib Recipe by: Fatima Saib
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TASTE’s commercial content editor is a recipe developer and writer with an immense love for Indian food. A self-taught cook, she was drawn into the world of food during her post-graduate studies in English literature, when she started selling cinnamon rolls out of her kitchen.

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