3 Easy Kulfi Recipes for Summer | Kesar Badam, Paan & Rose Kulfi

Kulfi Recipe is one of the most loved Indian frozen desserts, especially during hot summer days. This creamy and delicious treat is enjoyed by people of all ages across the world. Moreover, kulfi can be served anytime, whether it is after a meal, during festivals, or as a refreshing evening dessert.

Traditional kulfi is often set in earthen pots called matkas, which give it a unique flavor and texture. However, you can also use popsicle molds, kulfi molds, or ice trays to make it easily at home.

These three delicious Kulfi Recipes include Kesar Badam Pistachio Malai Kulfi, Paan Kulfi, and Rose Kulfi. Each flavor is rich, refreshing, and perfect for summer celebrations.

Why You Will Love These Kulfi Recipes

These Kulfi Recipes are creamy, delicious, and perfect for hot summer days. Moreover, they use simple ingredients that are easily available in your kitchen. Additionally, you do not need an ice cream maker to make these desserts. As a result, anyone can enjoy homemade kulfi with family and friends.

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1. Kesar Badam Pistachio Malai Kulfi Recipe

Kesar Badam Pistachio Kulfi is a classic Indian dessert made with thickened milk, saffron, almonds, and pistachios. The combination of nuts and saffron gives this kulfi a rich festive flavor.

Ingredients

• ½ liter full-fat milk
• 1 tablespoon corn flour
• 1 tablespoon warm milk
• 8–10 saffron strands (soaked in warm milk)
• ½ cup condensed milk
• 2 tablespoons finely chopped almonds
• ¼ cup finely chopped pistachios
• ¼ teaspoon green cardamom powder
• ¾ cup sugar

Method

1. First, heat milk in a heavy-bottom pan or kadai.
2. Add sugar and cardamom powder, then mix well.
3. Cook the milk on medium flame for 8–10 minutes while stirring occasionally.
4. Meanwhile, mix corn flour with warm milk until smooth.
5. Add this mixture to the boiling milk and cook for another 10–15 minutes.
6. Continue stirring and scrape the sides of the pan to prevent sticking.
7. Next, add condensed milk and saffron milk. Mix well and cook for 4–5 minutes.
8. Turn off the flame and add chopped almonds and pistachios.
9. Allow the mixture to cool completely.
10. Pour into kulfi molds and freeze for 6–7 hours or until firm.
11. Finally, dip the molds in warm water for a few seconds, remove the kulfi, and serve immediately.

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2. Paan Kulfi Recipe

Paan Kulfi is a unique Indian dessert that combines the refreshing taste of betel leaves with sweet gulkand and aromatic spices. It is a perfect summer treat with a traditional twist.

Ingredients

• ½ liter full-fat milk
• 1 tablespoon corn flour
• 1 tablespoon warm milk
• ½ cup condensed milk
• ¾ cup sugar
• ¼ teaspoon green cardamom powder
• 2–3 fresh paan leaves
• 3–4 tablespoons gulkand
• 1–2 teaspoons fennel seeds
• 2–3 green cardamoms
• 1 clove
• 1–2 tablespoons chopped almonds (optional)
• 1–2 tablespoons chopped pistachios (optional)

Method

1. Begin by boiling milk in a heavy-bottom pan.
2. Add sugar and cardamom powder, then cook for 8–10 minutes.
3. Mix corn flour with warm milk and add it to the pan.
4. Cook for another 10–15 minutes until the milk becomes slightly thick.
5. Add condensed milk and mix well.
6. Let the mixture cool to room temperature.
7. Meanwhile, soak paan leaves in warm milk for one hour.
8. Blend paan leaves, gulkand, fennel seeds, green cardamom, and clove into a smooth paste.
9. Strain the mixture for a smooth texture.
10. Combine the paan mixture with the thickened milk.
11. Pour into kulfi molds, popsicle molds, or ice trays.
12. Freeze for 6–7 hours until firm.
13. Remove from molds by dipping them briefly in warm water and serve chilled.

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3. Rose Kulfi Recipe

Rose Kulfi is a fragrant and refreshing dessert made with rose petals, gulkand, and rose water. Its beautiful aroma makes it a favorite summer dessert.

Ingredients

• ½ liter full-fat milk
• 1 tablespoon corn flour
• 1 tablespoon warm milk
• ½ cup condensed milk
• ¾ cup sugar
• ¼ teaspoon green cardamom powder
• 1–2 teaspoons dried rose petals
• 3–4 tablespoons gulkand
• 1–2 teaspoons rose water
• 1–2 teaspoons rose syrup (optional)
• 1–2 tablespoons chopped almonds (optional)
• 1–2 tablespoons chopped pistachios (optional)

Method

1. First, boil milk in a heavy-bottom pan.
2. Add sugar and cardamom powder, then cook for 8–10 minutes.
3. Mix corn flour with warm milk and add it to the pan.
4. Cook until the milk thickens slightly.
5. Add condensed milk and allow the mixture to cool completely.
6. After cooling, add gulkand, rose petals, and rose water.
7. Mix everything well.
8. Pour the mixture into kulfi molds, popsicle molds, or ice trays.
9. Freeze for 6–7 hours or until firm.
10. Finally, remove the kulfi from molds and serve chilled.

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Tips for Making Perfect Kulfi

• For the best results, always use full-fat milk because it gives a rich and creamy texture.
• Also, cook the milk slowly to get the right thickness.
• After that, allow the mixture to cool completely before freezing.
• Furthermore, make sure the kulfi is fully frozen before removing it from the molds.
• Finally, dip the molds in warm water for easy release.

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Storage

Store homemade kulfi in an airtight container in the freezer. It stays fresh for up to 2 weeks.

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Frequently Asked Questions

Can I make kulfi without kulfi molds?

Yes, you can use popsicle molds, paper cups, or ice trays to prepare homemade kulfi.

Why is my kulfi not creamy?

Using full-fat milk and cooking it slowly helps create a rich and creamy texture.

Can I make kulfi without condensed milk?

Yes, you can reduce milk slowly for a traditional kulfi texture, although condensed milk makes it quicker and creamier.

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These 3 Easy Kulfi Recipes are perfect for summer and festive occasions. From rich Kesar Badam Kulfi to refreshing Paan and Rose Kulfi, every flavor brings a delicious traditional Indian touch to your dessert table.

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