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malai kulfi recipe or badam kulfi

malai kulfi recipe, badam kulfi

An Indian kulfi ice cream made using milk, sugar and almonds in kulfi moulds.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Indian Desserts
Cuisine Indian
Servings 2
Calories 340 kcal


  • ½ litre full cream milk
  • 2 tablespoon sugar
  • ½ teaspoon cardamom powder
  • 8-10 almonds/badam (crushed into coarse powder)


  • Take a non stick sauce pan or a vessel which is non stick.
  • Into it add the full cream milk.
  • Bring the milk to a boil on low flame.
  • Keep stirring the milk.
  • If not stirred, the milk might burn at the bottom.
  • Keep stirring until the consistency of the milk is reduced to ⅓ rd.
  • The milk appears creamy after a period of 20 to 25 minutes of stirring.
  • Add sugar as per sweetness preferred, stir well and allow the sugar to dissolve completely by stirring on low flame.
  • Add cardamom powder, crushed almonds and mix well.
  • Cook for a minute on low flame.
  • Switch off the flame.
  • Allow the kulfi mixture to cool down.
  • Take kulfi moulds and add the kulfi mixture into the moulds.
  • Cover the lid of the kulfi moulds tightly.
  • Set the ice cream in freezer for 7 to 8 hours/ overnight.
  • Take them out from the fridge.
  • Open the lids of the moulds and roll the moulds with both the palms to loosen the ice cream.
  • Insert ice cream sticks in between the ice cream.
  • Carefully, delicately and slowly take the ice cream out by holding the ice cream stick and pulling the stick out along with the ice cream gradually.
  • Have it immediately before it melts.
  • Enjoy!!!


Video procedure to make malai kulfi:


Nutrition Facts
malai kulfi recipe, badam kulfi
Amount Per Serving
Calories 340
* Percent Daily Values are based on a 2000 calorie diet.