• 1 Litre Milk, full cream
  • 1/2 Cup Sugar
  • 1/4 tsp Saffron
  • 4-5 Green cardamoms
  • 12-15 Almonds (shredded), blanched
  • 2 Tbsp Pistachios (shredded)
  • 8 Kulfi moulds
  • Vark leaves (optional)


  • Boil the milk in a wide, heavy-based pan and then simmer over medium heat on Sunflame Crystal Nova Cooktop, stirring from time to time to avoid scorching.
  • Simmer till about half the volume of milk is left. The milk will take about 30-40 minutes to thicken.
  • When done, the color of the milk changes to a beige-cream, and the bubbles appear mostly in the center of the pan.
  • Add the sugar and saffron, bring to a boil again and simmer for another minute or two.
  • Add the cardamom and turn off the heat.
  • When cool, add the nuts, saving a few for garnishing.
  • Mix well and pour into moulds.
  • Freeze at the lowest possible temperature.
  • To serve take the mould out of the freezer and prise the kulfi out with the help of a knife, into an individual serving bowl.
  • Garnish with vark leaves and nuts and serve immediately.

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