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Nothing can beat the rich and creamy flavour of a traditional Indian Kulfi. They are usually made from full fat milk.


  • 1.25 litres of full fat milk
  • 1/2 cup powdered sugar
  • 4 cardamoms powdered
  • 8 pistachios chopped
  • Few strands of saffron


  • Heat milk in a wide pan and allow it to boil.
  • Keep the milk on medium flame and stir it till the milk becomes thick.
  • Add powdered sugar, cardamoms and pistachios to it and stir till it reduces to almost one third of its original quantity.
  • Turn off flame and allow it to cool. Add Saffron strands if required and then pour it into Kulfi moulds and close the lids.
  • Place them in the deep freezer for at least 7-8 hours.
  • Once the Kulfi sets, place the Kulfi mold in luke warm water for a few seconds to help it set free from the moulds.
  • Insert ice cream sticks in the Kulfi and serve.