Description
Kesar Ilaichi Kulfi is a rich, creamy and traditional frozen dessert from the Indian subcontinent. Made with slow-cooked milk, aromatic saffron (kesar) and fragrant cardamom (ilaichi), this kulfi delivers an authentic desi flavour in every bite. Unlike regular ice cream, kulfi is denser and creamier because it is prepared by reducing milk naturally — with no cornflour, no GMS/CMS and absolutely no chemicals. Just pure ingredients and pure taste, perfect for hot summer days ☀️❄️
Ingredients
- 1 litre full-fat milk
- 3–4 tbsp sugar (adjust to taste)
- 8–10 strands saffron (kesar)
- ½ tsp cardamom powder (ilaichi)
- 2 tbsp chopped almonds
- 2 tbsp chopped pistachios
- 1 tbsp chopped cashews (optional)
Instructions
- Boil the Milk:
Pour full-fat milk into a heavy-bottom pan and bring it to a boil on medium flame. - Slow Cook & Reduce:
Lower the heat and simmer the milk, stirring continuously to prevent sticking. Scrape the sides and mix the cream back into the milk. Cook until it reduces to almost half and becomes thick. - Add Saffron & Sugar:
Soak saffron strands in 1 tbsp warm milk for 5 minutes, then add to the pan. Add sugar and stir until dissolved. - Add Flavour:
Mix in cardamom powder and chopped dry fruits. Cook for another 2–3 minutes. - Cool & Pour:
Turn off the heat and allow the mixture to cool completely. Pour into kulfi moulds or small cups. - Freeze:
Cover and freeze for at least 6–8 hours or overnight until fully set. - Serve:
To unmould, dip the mould briefly in warm water and gently pull out. Garnish with extra nuts and serve chilled.
Tips for Perfect Kulfi
✔ Always use full-fat milk for a rich and creamy texture.
✔ Stir continuously while reducing to avoid burning.
✔ Slow cooking is the key to authentic flavour.
✔ Do not rush the freezing process — overnight freezing gives best results.
✔ You can add a few drops of rose water for a slight traditional aroma (optional).