Ep. 05

Dry Fruits Kulfi Recipe

Name: Dry Fruits Kulfi Recipe
Total time: 270 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 1000.0 ml Full-fat milk; 50.0 g Pista Akbari; 50.0 g California Almonds, Badam American, USA – Rich in Vitamin E; 4.0 tbsp Sugar; 0.5 tsp Elaichi - Jumbo Size Natural Green Cardamom; 0.1 g BABY Kesar; 20.0 g Kishmish Kandhari, Afghan – Iron-Rich; 30.0 g Badam Mamra Jumbo, Single-Origin Irani Mamra – Rich in Vitamin E; 4.0 tbsp Condensed milk (optional)

Creamy pista kulfi with saffron and almonds — India's beloved summer dessert, made at home.

270 Min

10 Servings

Easy

Pista Akbari

California Almonds, Badam American, USA – Rich in Vitamin E

BABY Kesar

Elaichi - Jumbo Size Natural Green Cardamom

Badam Mamra Jumbo, Single-Origin Irani Mamra – Rich in Vitamin E

Shop All Ingredients →

Adjust for 10 servings

Full-fat milk 1000.0 ml

Use full-fat (whole) milk for the creamiest kulfi texture

Pista Akbari 50.0 g Buy →

Reserve a few whole pieces for garnish on top

California Almonds, Badam American, USA – Rich in Vitamin E 50.0 g Buy →

Blanch by soaking in hot water 5 min, peel, then slice

Sugar 4.0 tbsp

Adjust to taste; reduce if using condensed milk

Elaichi - Jumbo Size Natural Green Cardamom 0.5 tsp Buy →

Freshly pound 3-4 pods in a mortar for the best aroma

BABY Kesar 0.1 g Buy →

Dissolve in 2 tsp warm milk for 10 min before adding; this blooms the colour and aroma

Kishmish Kandhari, Afghan – Iron-Rich 20.0 g Buy →

For garnish and a sweet surprise in every bite

Badam Mamra Jumbo, Single-Origin Irani Mamra – Rich in Vitamin E 30.0 g Buy →

For garnish and added crunch on the kulfi surface

Condensed milk (optional) 4.0 tbsp

Makes the kulfi extra creamy and prevents large ice crystals; substitute with 2 extra tbsp sugar if not using

Step 1 of 5

Reduce the Milk

⏱ 0–20 min

Pour 1 litre of full-fat milk into a heavy-bottomed kadhai or saucepan. Bring to a boil over medium-high heat, stirring continuously to prevent scorching. Once boiling, reduce heat to medium and continue stirring every 1-2 minutes. Allow the milk to reduce to approximately 60% of its original volume — this concentration is what gives authentic kulfi its rich, dense texture.

💡 Pro Tip Use a wide, heavy-bottomed pan so more surface area is exposed — the milk reduces faster and more evenly.

Step 2 of 5

Add Sugar and Saffron

⏱ 20–25 min

Once the milk has reduced, add the sugar and the pre-bloomed saffron milk. Stir well until the sugar fully dissolves — about 2 minutes. The milk will turn a gorgeous golden-yellow from the kesar. If using condensed milk, add it now and mix thoroughly. The aroma at this stage is spectacular.

💡 Pro Tip Dissolve saffron strands in 2 tsp warm milk for 10 minutes before adding — this extracts maximum colour and fragrance.

Step 3 of 5

Add Dry Fruits and Cardamom

⏱ 25–28 min

Fold in the chopped pistachios, sliced almonds, and freshly ground cardamom powder. Stir for 2-3 minutes over low heat. Reserve a small handful of pistachios and almond slices for garnishing the tops of the kulfis. Turn off the heat and allow the dry fruits kulfi mixture to cool completely before moulding.

Step 4 of 5

Cool the Mixture

⏱ 28–60 min

Let the kulfi mixture cool at room temperature for 20-25 minutes, then transfer to the refrigerator for another 30 minutes. Chilling the mixture before freezing prevents separation and helps the kulfi freeze more evenly. The mixture should feel cool to the touch — not warm — before moulding.

💡 Pro Tip Place a piece of cling film directly on the surface of the mixture while it cools — this prevents a skin from forming on top.

Step 5 of 5

Mould and Freeze

⏱ 60–300 min

Pour the cooled mixture into kulfi moulds, small steel cups, or ice cube trays. Drop a few kishmish and the reserved pistachio slices on top of each mould. Insert kulfi sticks if using moulds. Seal each mould tightly with foil or its lid. Freeze for a minimum of 4 hours, preferably overnight. To unmould, hold the mould under warm running water for 10 seconds and twist gently — the kulfi should slide out in one piece.

💡 Pro Tip Make a batch the evening before serving — overnight freezing gives the densest, most authentic kulfi texture.

Nutrition

Health Benefits of Dry Fruits & Nuts

✦ AI-Assisted Content

Calcium ~200mg 20% Daily Value

Healthy Fats ~5g

Antioxidants Present

Protein ~4g

Phosphorus ~10% DV 10% Daily Value

Nutritional values are approximate. Source: NIN/ICMR. AI-assisted content — verify with a registered nutritionist before acting on this information.

Frequently Asked Questions

How long does homemade kulfi stay fresh in the freezer?

Homemade dry fruits kulfi stays fresh for up to 3 weeks when stored in tightly sealed moulds or an airtight container in the freezer. For best texture and flavour, consume within 10 days. Always keep moulds fully sealed to prevent ice crystal formation and freezer odour absorption.

Can I make kulfi without kulfi moulds?

Absolutely. Small steel katoris (bowls), ice cube trays, or even short glasses covered tightly with foil work perfectly as kulfi moulds. Insert a wooden stick or ice lolly stick through the foil centre before freezing. The result is identical in taste — only the shape differs.

Why is my kulfi icy instead of creamy?

Icy kulfi usually means the milk was not reduced enough. Reduce to at least 60% of the original volume before moulding. Adding 4 tablespoons of condensed milk also significantly improves creaminess by suppressing large ice crystal formation. Chilling the mixture thoroughly before moulding (as described in Step 4) also helps.

Can I add other dry fruits to this kulfi recipe?

Yes — dry fruits kulfi is wonderfully versatile. Chopped dried figs (anjeer) add a honeyed chewiness, while Medjoul dates provide extra sweetness without added sugar. Walnuts add a pleasantly bitter contrast to the sweet milk base. Mix and match based on what is in season or available — the kulfi base remains the same.

Where can I buy premium dry fruits for kulfi in India?

Sindhi Dry Fruits (sindhidryfruits.live) stocks premium pistachios, California almonds, Mamra almonds, saffron, green cardamom and raisins — all the key ingredients for this dry fruits kulfi recipe. Orders are shipped across India with same-day dispatch from Delhi. The store has served families since 1939 and is trusted for consistent freshness and quality.

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Where to Find Premium Dry Fruits Near You

Since 1939, Sindhi Dry Fruits has been supplying premium cashews, almonds, walnuts, pistachios and seasonal dry fruits to homes across Delhi, Mumbai, Bangalore and beyond. Order online with same-day dispatch to Delhi NCR and 2-day delivery pan-India.

Shop Premium Dry Fruits →

Recipe