Want to make kulfi at home without milk powder, mawa, or condensed milk? You’re in the right place. This kulfi is made using just two simple ingredients, yet it tastes rich, creamy, and has the perfect grainy texture you’d expect from traditional kulfi. No chemicals, no shortcuts — just pure homemade magic!
Ingredients:
- 2 litres full-fat raw milk
- 1/2 cup sugar (plus 2 tbsp extra for caramel flavoring)
- Optional: 1/2 tsp cardamom powder (for extra aroma and flavor)
Instructions:
Step 1: Select the Right Pan
Use a thick-bottomed kadai — preferably copper or iron. Avoid non-stick or thin stainless steel pans.
Step 2: Boil the Milk
Pour 2 litres of raw full-fat milk into the pan. Turn the flame to high and stir continuously until the first boil. This helps prevent sticking and maintains a consistent temperature to develop the grainy texture.
Step 3: Reduce the Milk
Keep stirring continuously. The goal is to reduce the milk to 1/3rd of its original volume. As the milk reduces, a creamy malai (cream) forms on top. Keep stirring so the malai mixes back in — this creates the granular, authentic kulfi texture.
Pro Tip: If you stop stirring, malai forms and floats. Stirring breaks it down into tiny granules that enhance the kulfi texture.
Step 4: Time Check
- For 1 liter of milk: simmer and stir for at least 30 minutes
- For 2 liters (as in this recipe): it will take around 45 minutes
Step 5: Add Sugar
Once the milk has reduced:
- Add 1/2 cup sugar to the reduced milk
- In a separate tadka pan, melt 2 tbsp sugar on high flame until it begins to bubble and turn golden (caramel stage)
- Immediately turn off the flame and pour this into the boiling milk (be careful — it may splutter)
Step 6: Bring It to Final Boil Again
After adding sugar, the milk will become slightly thinner. Continue boiling until you again reach the stage where even minimal stirring results in bubbling. This indicates it has thickened again.
Step 7: Add Flavor (Optional)
Add 1/2 tsp cardamom powder for fragrance. Mix well and immediately turn off the flame.
Step 8: Cool and Set
- Let the mixture cool completely under a fan — it thickens beautifully
- Pour into kulfi molds or cups (don’t insert sticks yet)
- Freeze for 2 hours, then insert the sticks
- Freeze for another 12–18 hours for best results
To unmold, dip the kulfi mold briefly in warm water and gently pull out.
Final Result:
A creamy, grainy, rich kulfi made with just two ingredients and full of authentic flavor — without using milk powder, condensed milk, or any additives.
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