Kulfi On A Stick Recipe

Boil the Milk

In a saucepan, bring 4 cups of full-fat milk to a boil over medium heat, stirring frequently to prevent it from scorching.

Add Heavy Cream

Once the milk reaches a boil, add 1 cup of heavy cream and let it simmer on low heat for about 10-15 minutes, stirring occasionally.

Mix in Sugar and Condensed Milk

Stir in 1 cup of sugar and 1 can of condensed milk until fully dissolved, continuing to simmer for another 5 minutes.

Incorporate Cardamom

Add 1 tsp of cardamom powder to the mixture and stir well. Remove from heat and let it cool slightly.

Add Nuts

Once the mixture is cool, fold in 1 tbs each of finely chopped pistachios and almonds.

Prepare Flavor Variants

For a saffron flavor, soak a pinch of saffron strands in a tablespoon of warm milk and add to the mixture. For mango kulfi, blend in 1 cup of mango puree. For chocolate kulfi, mix in 1 tbs of cocoa powder.

Pour into Molds

Pour the prepared kulfi mixture into ice pop molds, leaving some space at the top for expansion.

Insert Sticks

Insert sticks into the molds and ensure they are centered.

Freeze

Place the molds in the freezer and freeze for at least 6-8 hours or until the kulfis are completely set.

Unmold and Serve

To release the kulfis, run warm water over the outside of the molds for a few seconds, then gently pull out the kulfis. Serve immediately.