47 Comments

  1. shruti
    April 25, 2012 @ 3:19 pm

    the best kulfi ive had was near chowpatty, bombay. haven’t had kulfi in ages, your pictures make me want to !

    Reply

    • Purabi Naha
      April 26, 2012 @ 5:47 am

      Thanks Shruti, I had awesome kulfis in New delhi (gole market) and Mumbai (Thane). Reminds me of those carefree days…

      Reply

  2. Kitchen Riffs
    April 25, 2012 @ 3:26 pm

    Lovely recipe. I’ve had this dessert frequently in restaurants, but never tried to make it at home. It’s really pretty simple, and your instructions are exceptionally thorough. Love the tint the saffron imparts to the Kulfi. Good post – thanks.

    Reply

    • Purabi Naha
      April 26, 2012 @ 5:50 am

      Thanks Kitchen Riffs. This Kulfi is very popular in India and is one of the most sought-after desserts in India!

      Reply

  3. Baker Street
    April 25, 2012 @ 3:32 pm

    Love recipe Purabi! I love malai kulfi the best but this one looks like a show stealer. 🙂

    Reply

    • Purabi Naha
      April 25, 2012 @ 3:37 pm

      Baker Street, glad to know that you love malai kulfi. This is actually a kind of malai kulfi, but fortified with saffron and almonds. Thanks for your lovely comment!

      Reply

  4. Belinda @zomppa
    April 25, 2012 @ 3:38 pm

    I LOVE kulfi!! LOVE it!! Wow…I’m nervous to try this, but you lay it out so nicely. How about I just come and have yours?? =)

    Reply

    • Purabi Naha
      April 26, 2012 @ 5:51 am

      Thanks Belinda, what an honour that you want to come to my home for having Kulfi made by me. So sweet of you! You made my day!!

      Reply

  5. Srimathi
    April 25, 2012 @ 3:47 pm

    I love kulfi, I have to look for the moulds here. I was thinking maybe popsicles will work too.

    Reply

    • Purabi Naha
      April 26, 2012 @ 5:53 am

      Thanks for your suggestion Srimathi. Yes, popsicle moulds are a great option too, provided that the stick fits the mould well. If not, you’ll end up having a lot of ice crystals around your kulfi.

      Reply

  6. Tiffany
    April 25, 2012 @ 4:58 pm

    Oh this is just magical! I LOVE saffron… in sweet and savory dishes!

    Reply

  7. Julie
    April 25, 2012 @ 5:09 pm

    Reply

  8. Maayeka
    April 25, 2012 @ 6:14 pm

    Awesome!!!perfectly done kulfi ..but I never tried adding bayleaf in kulfi…surely try next time..beautiful presentation..

    Reply

  9. ANU
    April 25, 2012 @ 6:34 pm

    awesome dear…luv it…the clicks are cool and beautiful…

    Reply

  10. khushi
    April 25, 2012 @ 6:54 pm

    kulfi!!! ohh god now i m dieing to taste one!! goshhh the kulfi is looking fabulous…..very easy recipe but needs a lot of patience

    Reply

  11. Cucina49
    April 25, 2012 @ 8:46 pm

    I love how you’ve molded the ice cream. What a great flavor combination!

    Reply

  12. Achu's Amma's Kitchen
    April 26, 2012 @ 1:25 am

    sweety and yummy kulfi.i am drooling here.awesome

    Reply

  13. cookingvarieties
    April 26, 2012 @ 2:23 am

    hi purabi naha, this ice cream looks very cool and delicious. i like your adding herbs and badam to it. would like to try this . have a nice day

    Reply

  14. simran
    April 26, 2012 @ 4:03 am

    awesome kulfi!!……….very delicious..love the pics!

    Reply

  15. Foodycat
    April 26, 2012 @ 6:15 am

    That’s so interesting! I never realised that the texture was supposed to be like that – I’ve only ever had it made with condensed milk. A friend was visiting family in India and she brought me back some kulfi moulds. I love them!

    Reply

  16. Kit @ i-lostinausten
    April 26, 2012 @ 9:20 am

    These looks & sound great! Amazing recipe with saffron, rose water & cinnamon! A delightful treat from beautiful India! 🙂

    Reply

  17. Deeps @ Naughty Curry
    April 26, 2012 @ 11:26 am

    yum… the pics speak for themselves! thats a nice tip to use bread.. dint know.

    Reply

  18. Willow
    April 26, 2012 @ 3:38 pm

    Mmm, how beautiful! I’ve never had kulfi, but it sounds lovely. I’m a big fan of ice creams and gelatos, so will definitely have to try this sometime! Very informative post, as well. 🙂

    Reply

  19. Sarah
    April 26, 2012 @ 4:10 pm

    Gorgeous! And perfect for the warm(ish) weather heading our way!!

    Reply

  20. Jay
    April 27, 2012 @ 2:15 am

    looks awesome…cant wait to try your recipe
    Tasty Appetite

    Reply

  21. Javelin Warrior
    April 27, 2012 @ 4:22 am

    I’m so impressed with this dessert! I’ve never seen anything quite like it before, but it’s so intriguing and beautiful. I’m featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…

    Reply

  22. Maureen @ Orgasmic Chef
    April 27, 2012 @ 9:28 am

    What an interesting recipe! It looks like a lot of work but I bet it would taste magical!

    Reply

  23. Tina Bk
    April 27, 2012 @ 11:54 am

    I have some molds like that but with no lids. I like yours better, you can get more use out of them. Your ice cream does have some unique flavors-yum! Thanks for the tutorial on khoya, that ingredient is very new to me. I enjoyed stopping in and learning as well as finding a tasty recipe. Enjoy the weekend!

    Reply

    • Purabi Naha
      May 2, 2012 @ 7:43 am

      Thank you, Tina Bk, for your nice words! Khoya does taste great in a variety of dishes!!

      Reply

  24. Daksha
    April 27, 2012 @ 4:06 pm

    Hi purbi, kulfi looks mouthwatering….can u belive.. today i also make kulfi my version is slightly different:).

    Reply

  25. anthony stemke
    April 27, 2012 @ 6:38 pm

    Have made and enjoyed kheer but not kulfi, although my spouse and I love ice-cream. The pictures here were quite beauytiful, and the information about the kulfiwallahs.

    Reply

  26. momto8
    April 27, 2012 @ 8:25 pm

    I have never even tried anything like this before!! thank you for all the information in this post….so interesting!!
    I am your newest follower.pls follow back if you can.

    Reply

  27. Hester @ Alchemy in the Kitchen
    April 28, 2012 @ 6:16 pm

    What an interesting pedigree Kulfi has. It looks fantastic, Purabi. Love your photos.

    Reply

  28. Pinoy Kitchenette
    April 29, 2012 @ 5:55 am

    Wow! THis is really good! I would love to try this. Great photos!

    Reply

  29. Vicki Bensinger
    April 30, 2012 @ 12:00 am

    I love this story. You know if I’m understanding correctly they would make this and then go around on a bike with the mixture in ice and salt? This is one way that we make homemade ice cream as well but not while bike riding. In fact I taught an ice cream making camp years ago to children and this was one of the methods I taught.

    This ice cream sounds so unique and savory. Tell me does the bay leaf give the ice cream a strong flavor? I find often when I add it to soups that’s the flavor I taste most.

    Thank you for sharing this story. I enjoyed it along with the details that go into making it.

    Reply

    • Purabi Naha
      May 2, 2012 @ 7:19 am

      Thank you Vicki Bensinger for your query. Actually, the ice cream is enclosed in the moulds shown in the pictures, which are in turn, kept in a big earthen pot filled with ice and rock salt. So the actual ice cream has no salt, but is sweet and creamy. This pot is tied on the kulfiwallah’s bicycle so that he can go around the city to sell these (Indian kulfiwallahs can’t afford a bike).

      Bay leaf does have a strong flavour, so one should use it in moderation. May be one leaf is fine in the soup. Please throw the leaf out of the soup as soon as it is ready, if you find it overpowering. Hope this helps!

      Reply

  30. Pola M
    April 30, 2012 @ 12:10 am

    What a wonderful ice cream! And it doesn’t even require an ice cream maker!

    Reply

  31. Purabi Naha
    May 5, 2012 @ 1:18 pm

    Thank you foodie friends for your wonderful feedback! Loved reading your comments. Have a good day!

    Reply

  32. Cooking Rookie
    May 7, 2012 @ 3:25 pm

    This recipe is a keeper! I just need to wait until it gets a little warmer, so I can eat ice cream 🙂

    Reply

  33. Viviane Bauquet Farre
    May 8, 2012 @ 1:36 pm

    Wow – the rose is a striking garnish for this already very interesting dish. All around, very impressive post!

    Reply

  34. David Crichton
    May 13, 2012 @ 2:57 pm

    Hi Purabi, thanks for the foodbuzz acceptance. I’m loving your blog, could read it all day. I love Kulfi more than normal ice cream, I’ve made saffron and cardamom ice cream but wasn’t brave enough to make a Kulfi. The ones I’ve had in UK all end up as frozen evaporated milk, a big ice cube. Maybe I’ll need to make the khoya for it to work properly.

    Just off to look at Sara La Fountains page, she’s far too pretty to be a cook.

    Reply

  35. Saffron
    December 18, 2012 @ 12:23 pm

    Saffron is used as medicine Cough, Asthma, Fever, Epilepsy Patients, Pimples/Acne and Skin diseases, Alcoholism, Tuberculosis, Cataract and skin diseases.
    Great article….!!! Nice to know about new things with helping concept.
    Thanks for all of your time & work. Hope you always write this blog.

    Reply

  36. dips
    July 20, 2013 @ 8:03 am

    Hi Purabi, my need is a bit off the route, do you know of any good brands of Half n Half mlk/cream? I need it for a kid. can you pls tell me of some places where it could be found?
    Even online ordering would do. any info or help is greatly appreciated.

    Reply

    • Purabi Naha
      July 22, 2013 @ 4:55 pm

      Dips, if you live in Mumbai, it’s not easy to find half-n-half. I use 1:1 ratio of regular milk and Amul fresh cream to make half-n-half, and it works fine. I haven’t ordered this yet, as it is something we can easily make at home. Hope this helps.

      Reply

      • dips
        July 24, 2013 @ 12:24 pm

        Thanks, i too was thinking on those lines but was still looking for HnH for the sick child.Your suggestion has confirmed its non-availability and has given me faith to try out mixing milk n cream. I’m in Chennai n need it for a child whose only diet is hnh. If in near future you come across any helpful info about hnh pls share it. BTW your kulfi looks YUMMY!!!

        Reply

  37. Boozy Dark Chocolate Ice Cream
    May 3, 2014 @ 7:07 am

    […] is not the conventional method. I generally don’t use milk in my ice creams, unless it is a kulfi. Once I had a lot of whipped cream left after frosting a cake. I made ice cream out of it and it […]

    Reply

  38. Gregory Smith
    October 9, 2014 @ 10:29 pm

    I love your blog

    I have read this article and enjoyed it

    Reply

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