The Quick Nutty Kulfi (‘kuhl-fee’)

We all have our secrets and this right here might just be mine. I will be honest with you guys- do not have much of a sweet tooth but this right here is special- My Quick Kulfi loaded with nuts and saffron with a hint of rose water. The perfect amount of sweetness and indulgence for the summer.

There is no special reason to make this except that it is simple, and does not require too much prepping or steps. I would highly recommend that you be generous with nuts based on your preference but my favorite combination is almonds and pistachio. Paired with saffron and rose water, it is absolutely divine.

There is a possibility that you might get wary because of the make at home mawa step -fear not. You can easily find some at an Indian grocery store. The only I case that can be made for the homemade version is that it is worth the extra 15 minutes you spend making it and can be stored to make another batch of kulfi or other sweet treats later ( like a few recipes coming up in the near future right here  :)).

Quick Kulfi

A childhood favorite- a simple, indulgent cold dessert loaded with nuts.
Prep Time30 mins
Cook Time40 mins
Cooling Time6 hrs
Total Time7 hrs 10 mins
Course: Dessert
Cuisine: Indian
Keyword: dessert, indian recipes
Servings: 10 servings
Author: beyond.curry



  • 1/2 cup whole milk
  • 1 1/2 tbsp ghee/clarified butter
  • 1 cup milk powder


  • 4 cups whole milk or 2% milk
  • 1/2 cup mawa/ khoya grated
  • 1/ 2 cup +2 tbsp sugar
  • 1 tsp rose water optional
  • 1/2 cup mixed nuts ( pistachio, almonds, cashew) chopped
  • 1/2 tsp saffron
  • 1 tbsp hot water



  • In a non stick pan on medium low add the ghee. Next add the milk mix well and boil on medium high stirring all the while for 5 -7 minutes.
  • Add milk powder stirring continuously on medium low and mix in till a smooth mixture is formed 3-4 minutes.
  • Continue folding the mixture till it all comes together and starts leaving the sides of the pan.
  • Let it cool and form a block to store in refrigerator for up to a month. You can also store a portion of it in the freezer for up to 3 months.


  • In a heavy bottomed pan add the milk and bring to a boil. Reduce to medium low and stir occasionally till the milk reduces to half for about 30 minutes.
  • Add sugar and mawa to the reduced milk and stir well so that all the mawa is mixed in smoothly and continue to simmer stirring every 2- 3 minutes for another 10 minutes
  • Add rose water and nuts and stir in well and cook for another 2 minutes.
  • Take off from the heat and let it cool completely.
  • Pour into kulfi molds or in loaf tins and place in freezer for 6 -8 hours.
  • The texture of the kulfi should be grainy and not completely smooth like ice cream.
  • Unmold or slice and serve.


You can always use store bought mawa as well. It is also called khoya and available in most asian/indian grocery stores.

There is something so magical about biting into kulfi- takes me back to when my dad used to make this for us on hot summer days which we had plenty of back in India.

I hope you try this recipe and enjoy the sweet treat as much as I do.

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