Cardamom Kulfi

Cardamom Kulfi:


800 ml full fat milk.
3 cardamom pod seeds finely powdered.
1 tbsp ground almonds or almond powder.
3 tbsp sugar. 
1 tsp corn flour

Recipe web link: 


1. Stir the corn flour in a tablespoon of milk and keep aside.

2. In a non stick pan, heat the remaining milk. Once it comes to boil turn the heat to medium and simmer it till it reduces to about half in volume (450ml or so). It can take about 25-30 minutes.

3. Add the cardamom powder, almond powder and sugar and stir well.

4. After a minute add the corn flour mixture and stir well. Heat for another 5 minutes stirring all the time. If it gets too thick add 2 tbsp of extra milk and stir.

5. Let it cool down to room temperature and then fill it in the kulfi moulds.

6. Freeze for 6 hours or over night. 

7. Take it 5-10 minutes ahead of serving. Dip it in warm water and un mould. Ready to serve.


1. Variety of flavours can be added. You can add Saffron and nuts like chopped pistachios, cashews etc.

2. Stirring the milk is very important. If the milk sticks to the bottom and burns it will impart a burned smell to the kulfis which is undesirable.

3. In case of not using a non stick pan, grease the pan with ghee/clarified butter and continue with the process. Milk will not stick at the bottom.

4. If you do not have kulfi moulds, disposable glasses will work fine too.