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Indian Kulfi Ice cream bars

Cardamom powder -

Indian Kulfi Ice cream bars

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Note: All ingredients in blue are available at alcoeats.


Kulfi Base

 Ingredients Quantity
ALCO Cardamom Powder 1/2 cup
Full Fat Milk 1L
Saffron Strands (crushed lightly) 1 Pinch
Khova crumbled 200g
Condensed Milk 1/2 cup
Milk Powder 2 tbsp.
Almonds (chopped or sliced, toasted, optional) 1/4 cup

 Malai Kulfi

 Ingredients Quantity
Heavy Cream (in 1/3rd of the mixture) 1/4 cup

Mango Kulfi

 Ingredients Quantity
Mango Puree (in 1/3rd of the mixture) 1/2 cup


  1. Heat milk in a heavy bottomed saucepan over medium heat and bring to a boil. Once it boils, reduce heat to low and simmer for 45 – 60 minutes.
  2. Take 2 Tablespoons of hot milk and add it to the saffron and keep aside.
  3. Stir occasionally so as to not let the milk burn from below. Keep reincorporating the malai (cream) that forms on top back into the milk.
  4. Once the milk has reduced to half, add in the khova and continue stirring until it has fully dissolved.
  5. Add condensed milk and stir to combine. Add milk powder, ALCO Cardamom Powder, saffron milk and stir until it has fully dissolved.
  6. Turn off the heat and set aside to cool to room temperature.

Malai Kulfi

  1. Add cream to 1/3 of the kulfi mix and combine to make a batch of malai kulfi

Mango Kulfi

  1. Add mango puree to 1/3 of the kulfi mix and combine to make a batch of mango kulfi
  2. Set in Kulfi moulds and place in the freezer. Freeze for a minimum 10 hours or overnight.
  3. To demold, run the kulfi moulds under tap water for about a minute. Carefully pull out the stick and serve immediately.