Pili Kulfi Ice Cream Recipe (Indian Ice Cream)

Also called pista kulfii, kulfi ice cream is a popular Indian frozen dessert that’s made differently from your typical ice cream. The dessert is believed to have originated from Delhi during the Mughal Empire in the 16th century, and has now gained popularity in Indian subcontinents such as Pakistan, Bangladesh, Nepal, Middle East, and others.

This traditional Indian ice cream is known for its dense, creamy texture, which is achieved by slow-cooking milk until it thickens — much different from other ice cream popsicles you see in stores that are made with a machine. If you’re feeling adventurous and want to know how to make kulfi, you’ve come to the right recipe.

Homemade Kulfi Recipe with Pili Nuts

To make this recipe even more unique, we’ll get the Indian aspect of the ice cream through the creamy, velvety smooth base using Alaska sweetened condensed milk. And to add a Filipino touch to it, we’ll use Simbag roasted pili nuts instead of almonds!

This substitute will give our ice cream the health benefits of pili nuts and a natural butter flavor with a delicate crunch. It will also add an earthy aroma which will pair beautifully with the saffron and pistachio garnish.

Considering the process, making kulfi definitely takes some time, but that’s the key to the best part: no use of cornstarch and coming up with a legitimately creamy ice cream that melts in your mouth.

Kulfi Ice Cream Flavors

This recipe features the original flavor: Malai kulfi or cream. The rest of the traditional flavors, namely, rose, mango, cardamom (elaichi), saffron (kesar or zafran), and pistachio, are variations of the cream kulfi with added specific and enhanced flavors. Newer flavors include apple, orange, strawberry, peanut, or avocado.

To call yourself a true ice cream lover, try this malai kulfi recipe!

Ingredients

• 4 cups whole milk
• 1/2 cup Alaska sweetened condensed milk
• 1/4 cup powdered sugar
• 1/4 tsp ground cardamom
• 1/4 cup chopped Simbag roasted pili nuts
• Saffron strands, chopped pistachios (optional garnish)

Preparation

Directions

• Simmer whole milk in a heavy-bottomed saucepan over medium heat until it reduces by half (30-40 mins), stirring frequently.
• Add sweetened condensed milk, powdered sugar, ground cardamom, and chopped pili nuts. Mix well.
• Continue simmering for 10-15 mins on low heat until slightly thickened.
• Remove from heat and let it cool to room temperature.
• Pour into popsicle molds or cups, insert sticks, and freeze for at least 6 hours until firm.
• Unmold and garnish with saffron strands and chopped pistachios before serving.