Kulfi – Indian Ice Cream

Kulfi with Falooda & Nuts
This recipe is very easy to make, is always a hit at parties and looks very presentable. Above all it tastes very yummy! No one knows it’s a snap. I make this kulfi in advance so I always have it ready for my guests.  The Indian community believes in always being a gracious host. This is one of my most popular dishes that my guests crave.  The rule of thumb here is that I use up leftover milk which is close to its expiration date. I also cook this with my daily meals to have on the side. Once the milk is half-boiled, I move it from the pot to a microwaveable container and the rest of the boiling is done in the microwave oven. Every so often I stir the milk until it changes color to a vanilla hue.  Then I cool it down and add my flavoring of choice.  Let me know how it turns out. I love to hear from my readers!

Preparation Time: One hour
Serves: 10-12


2    Quart Milk
1    Cup Sugar
Choose Flavoring: Mango
Choose Garnish: Almonds
Cardamom Powder


  1. Boil milk for half an hour until it reduces to half the amount. The color of the milk will change. (The color of the milk in the photo (vanilla-colored) is the correct color for freezing.  If I’m having a party, I will add color to it to make it more festive which will freeze as well.)
  2. Add sugar and continue to boil for a few minutes until sugar is dissolved and milk is thickened.
  3. Stir very carefully so the milk does not stick to the bottom.
  4. For rose and vanilla add the flavor and set in a flat plastic container so it can be cut into pieces.
  5. For mango and sapota flavor, fruit can be drained and blended and added in cold milk.  Set in a flat plastic container so it can be easily cut.  Freeze it for at least 3 hours.

Easy Directions: 

Blend together:

1    Pint Whipping Cream
1    Can Condensed Milk
1    Can Evaporated Milk

                          Few drops of green color

  1. Add flavor of your choice and set it in a flat plastic container. 
  2. Freeze it for 3 hours.
  3. I usually add green color to it (Photo is natural vanilla coloring). I like to garnish kulfi with falooda, rose syrup and some ground nuts.
  4. Falooda noodles, or “Sev,” are available in Indian stores. Just boil for couple of minutes, drain and set aside. 

To Garnish Kulfi:

  1. Cut the desired number of pieces with a knife and place it in a bowl. 
  2. Add falooda.  
  3. Drizzle some rose essence and top it off with grounded nuts of your choice.
Serving Size is 1/2 Serving.

Health benefits of Sapodilla/Sapota

From: http://www.nutrition-and-you.com/sapodilla.html 

  • Sapodilla is rich in dietary fiber (5.6 g/100g), which makes it a good bulk laxative. The fiber content helps relieve constipation episodes and helps protect the mucous membrane of the colon from cancer causing toxins by firmly binding to them.
  • The fruit is rich in antioxidant poly-phenolic compound tannin. Tannins are a complex family of naturally occurring polyphenols that neutralize acids by precipitating proteins. Research studies found that tannins have shown to have potential anti-inflammatory, antiviral, anti-bacterial, and anti-parasitic effects. Hence, these compounds have many useful medicinal applications such as anti-diarrheal, hemostatic (stops bleeding) and as a remedy for hemorrhoids.
  • Furthermore, the anti-inflammatory effect of tannins help limit conditions like erosive gastritis, reflux-esophagitis, enteritis, and irritating bowel disorders. Some other fruits that are rich in tannins include pomegranatepersimmongrapes..etc.
  • Sapote contains good amount of antioxidant vitamins like vitamin C (24.5% of recommended daily intake per 100 g of fruit) and vitamin A. Vitamin A is essential for vision. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in vitamin A has been known to protect from lung and oral cavity cancers. So also, consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful free radicals.
  • Fresh ripen sapodilla are good source of minerals like potassium, copper, iron and vitamins like folate, niacin and pantothenic acid. These compounds are essential for optimal health as they involve in various metabolic processes in the body as cofactors for the enzymes.

There are many cultivars of sapodilla are grown worldwide like-

  • Brown Sugar variety –  Fruit is medium to small, 2 to 2-1/2 inches long, nearly round. Skin is light, scruffy brown. Flesh pale brown, fragrant, juicy, very sweet, and rich, texture slightly granular. Quality is very good.

  • Prolific variety –  The fruit is round-conical, 2-1/2 to 3-1/2 inches long and broad. Skin is scruffy, brown, becoming nearly smooth at maturity. Flesh light pinkish, mildly fragrant, texture smooth, flavor sweet, quality good. Tree bears early, consistently and heavily.
  • Russel type–  The fruit is large, round, 3 to 5 inches in diameter and length. Skin is scruffy brown with gray patches. Flesh is pinkish, mildly fragrant, texture somewhat granular. Flavor is rich and sweet.
  • Tikal – A new seedling selection with excellent flavor. Elliptic in shape, light brown in color, smaller than Prolific. Ripens very early.
Let me know what you think by leaving a comment! 
I love to hear from my readers!

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