Kulfi is one of the most beloved frozen desserts in South Asian cuisine, richer than ice cream, denser than gelato, and packed with flavour that comes from slow-cooked, reduced milk. Whether you've tasted it at an Indian restaurant or grown up eating it at summer weddings and festivals, learning how to make kulfi is a rewarding home and restaurant kitchen project. And with the right kulfi moulds, it's far easier than you might think.
This guide covers everything from what kulfi is, what kulfi is made of, how to make kulfi step by step, and how to remove kulfi from its mould without breaking it. There are also two classic kulfi-making recipes, mango kulfi and pistachio kulfi, so you can get started straight away.
What Is Kulfi?
Kulfi (also sometimes known as kulfi ice cream) is a traditional frozen dairy dessert that originated in the Indian subcontinent, with roots going back to the Mughal era of the 16th century. Unlike Western ice cream, kulfi is made without eggs and without churning. Instead, full-fat milk is simmered for a long time until it reduces and thickens naturally. This slow reduction creates a dense, creamy texture and an intensely milky, slightly caramelised flavour.
The result is a dessert that is firmer and more solid than ice cream, yet still smooth and rich on the taste buds. Kulfi is traditionally frozen in small, conical or cylindrical moulds, making it as visually striking as it is delicious.
How is Kulfi Different From Ice Cream?
| Aspect | Kulfi | Ice Cream |
|---|---|---|
| Base | Reduced whole milk | Cream, milk, & sometimes eggs |
| Churned? | No | Yes |
| Texture | Dense, firm, slow-melt | Light, airy |
| Fat content | High (from reduced milk) | Variable |
| Freezing method | In moulds | Churned while freezing |
Because kulfi isn't churned, it doesn't get the air whipped into it that ice cream does. This is exactly what gives kulfi that signature dense richness, and why a small serving feels so satisfying.
What Is Kulfi Made Of?
Traditional kulfi uses a short list of whole ingredients:
- Full-fat whole milk - the foundation; it's reduced by simmering to thicken
- Double cream or condensed milk - speeds up the process and adds richness
- Sugar - for sweetness
- Cardamom - the classic kulfi spice, warm and floral
- Saffron (optional) - adds colour and a subtle honey-like flavour
- Flavour additions - mango pulp, chopped pistachios, rose water, almonds, or khoya (dried milk solids)
Some modern shortcut recipes use condensed milk and evaporated milk to skip the long reduction stage, producing results that are excellent for both home and commercial cooking.
Kulfi Moulds: What You Need
One of the most important pieces of equipment for making kulfi, especially in restaurants, is a good set of kulfi moulds. Traditional Indian kulfi moulds are conical and tapered, designed so the kulfi can be unmoulded cleanly and the frozen dessert stands upright on a plate or stick.
At Cooksmill, we stock two excellent options:
Plastic Kulfi Mould with Lid 175ml (Pack of 12)
These generously sized plastic kulfi moulds are ideal for making full-sized kulfis, perfect for dinner parties, celebrations, or batch making for the freezer. Each mould holds 175ml and comes with a fitted lid to prevent freezer smells and keep the surface clean. The pack of 12 means you can make a whole batch in one go, which is especially useful since kulfi needs at least 6–8 hours in the freezer.
The 175ml size is the classic kulfi serving. It's substantial enough to feel indulgent, but not so large that it takes forever to set. These are the moulds to reach for when you want impressive results with minimal effort.
Plastic Kulfi Mould with Lid 110ml (Pack of 12)
The 110ml kulfi moulds are a slightly smaller option, great for children's portions, catering events, or when you want to offer multiple flavours at once. Smaller moulds also freeze faster, which means less waiting. Like the 175ml version, these come with lids and are sold in a pack of 12.
Both sets are made from food-safe plastic, easy to clean, and reusable. They're the essential Indian kulfi moulds that home cooks and restaurant chefs come back to again and again.
Tip: If you want to add a stick for a lolly-style kulfi, insert a wooden ice lolly stick through the lid after the mixture has been in the freezer for about 1–2 hours and has started to firm up around the edges.
How to Make Kulfi: Classic Pistachio Kulfi Recipe
This pistachio kulfi is the most traditional style, pale green, nutty, and fragrant with cardamom. It uses the full reduction method for the best flavour.
Ingredients (makes 12 using the 110ml moulds, or 8 using the 175ml moulds)
- 2 litres of full-fat whole milk
- 150g caster sugar
- 100ml double cream
- 80g shelled unsalted pistachios, finely ground (plus a few extra, chopped, for texture)
- 6 green cardamom pods, seeds finely ground
Method
- Reduce the milk: Pour the milk into a large, heavy-bottomed saucepan (a wide pan speeds things up). Bring to the boil over a medium-high heat, then reduce the heat to medium. Stir frequently to prevent the milk from catching on the bottom. Keep simmering, stirring every few minutes, for 45–60 minutes until the milk has reduced by roughly half and has thickened noticeably. It should coat the back of a spoon.
- Add sugar and flavourings: Stir in the caster sugar, ground cardamom, and ground pistachios. Continue to cook for a further 5–10 minutes, stirring constantly, until the sugar has dissolved and everything is fully combined. Remove from the heat and stir in the double cream.
- Cool completely: Transfer the mixture to a bowl and allow it to cool to room temperature. Stir occasionally to prevent a skin from forming. Once cool, refrigerate for at least 1 hour before filling your moulds. Cold mixture sets more evenly in the freezer.
- Fill the moulds: Stir the mixture well, then pour it into your kulfi moulds, filling each one to about 5mm below the top to allow for slight expansion. Secure the lids firmly.
- Freeze: Place the filled moulds upright in the freezer. Freeze for at least 6 hours, ideally overnight. Kulfi needs a longer freeze than ice cream due to its density.
How to Make Mango Kulfi
Mango kulfi is the most popular kulfi flavour globally, sweet, tropical, and brilliantly golden in colour. This recipe uses a condensed milk shortcut for quicker preparation without sacrificing taste.
Ingredients (makes 12 using the 110ml moulds, or 8 using the 175ml moulds)
- 400ml condensed milk
- 300ml double cream
- 400g mango pulp (canned Alphonso mango pulp works well, or blend 3–4 ripe fresh mangoes)
- ½ tsp ground cardamom
- 1 tsp rose water (optional)
- A pinch of salt
Method
- Combine: In a large bowl, whisk together the condensed milk and double cream until smooth and slightly thickened, about 2–3 minutes. Fold in the mango pulp, cardamom, rose water (if using), and salt. Taste and adjust sweetness if needed (ripe mango pulp can vary considerably).
- Fill the moulds: Pour the mixture into your plastic kulfi moulds and secure the lids. If using the 175ml moulds, this recipe will fill approximately 8.
- Freeze: Freeze for at least 6 hours, or overnight. The condensed milk base freezes firm but not icy, giving a wonderfully smooth texture.
How to Remove Kulfi From Its Mould
This is the step that trips many people up the first time. Here's how to do it cleanly every time.
How to Take Out Kulfi From a Mould
Method 1: Warm water dip (recommended)
- Fill a bowl or deep jug with warm (not hot) water.
- Submerge the sealed kulfi mould up to, but not over, the lid line for 10–15 seconds.
- Remove, dry the outside with a cloth, then hold the mould over your serving plate.
- Remove the lid, and gently squeeze or press the base. The kulfi should slide out cleanly onto the plate.
Method 2: Run under the tap
Hold the closed mould under a warm running tap for 15–20 seconds, rotating it so the warmth reaches all sides. The brief warming loosens the kulfi from the mould walls without melting the surface.
Common mistakes to avoid:
- Using hot water - this melts the surface too fast, and you lose the clean shape
- Pulling too hard before the sides have released - patience for a few extra seconds pays off
- Leaving the kulfi out at room temperature before unmoulding - it will melt unevenly
Once unmoulded, kulfi melts faster than ice cream, so serve immediately. You can garnish with crushed pistachios, dried rose petals, a drizzle of rose syrup, or a sprinkle of saffron for a beautiful finish.
Kulfi Storage and Make-Ahead Tips
- Kulfi keeps well in the freezer for up to 6 weeks when stored in sealed moulds
- Once unmoulded, kulfi should be served within a few minutes
- You can make kulfi in bulk and keep the moulds in the freezer until needed. This is ideal for hosting
Kufi FAQs
Can I make kulfi without moulds?
Yes, you can set kulfi in a shallow freezer-safe container and scoop it like ice cream. However, using proper kulfi moulds gives you the traditional shape, makes portioning easier, and gives the dessert a more professional, celebratory appearance.
Why is my kulfi icy rather than smooth?
This usually happens when the milk hasn't been reduced enough, or when the mixture was poured into moulds while still warm. Make sure to cool the mixture fully in the fridge before moulding, and ensure the milk has been reduced by at least a third to a half.
Can I make kulfi vegan?
Yes. Substitute full-fat coconut milk for dairy milk, and use coconut cream in place of double cream. The flavour profile will shift slightly, but the texture can be very close to traditional kulfi.
What size kulfi mould should I buy?
The 175ml kulfi mould is best for standard adult servings and dinner parties. The 110ml kulfi mould is better for children, tastings across multiple flavours, or events where you want a lighter portion. Both sizes in a pack of 12 give you enough to make a full batch in a single freeze.
Shop Kulfi Moulds at Cooksmill
Our 175ml and 110ml kulfi moulds are food-safe, reusable, and designed to make unmoulding simple and clean. Whether you're making pistachio kulfi for a family dinner or a big batch of mango kulfi for a summer gathering at your restaurant, the right moulds and tools from Cooksmill make all the difference.
To elevate your presentation even further, browse our full selection of Indian Tableware, including handis, thali, and pickle trays. Perfect for showcasing all your different culinary creations.
