Kulfi is India’s beloved traditional ice cream, a dense, creamy frozen dessert that’s richer and more intensely flavored than regular ice cream. What makes this version extra special is serving it in small clay pots called matkas, just like street vendors do across India. The earthenware imparts a subtle, pleasant earthy flavor while keeping the kulfi perfectly frozen. Unlike churned ice cream, kulfi is made by slowly reducing milk until it’s thick and concentrated, then freezing it in molds to create a texture that’s denser and creamier. Flavored with cardamom, saffron, and pistachios, kulfi is pure indulgence that tastes like condensed milk transformed into frozen perfection. Making kulfi in matka pots isn’t just about tradition, it’s about the unique experience of scraping the frozen dessert from clay, which adds to the nostalgic charm. Perfect for hot summer days or as the grand finale to an Indian feast.
Serving Quantity: 8 small matka servings
Cooking Time: 1 hour (plus 6 to 8 hours freezing time)
1. Ingredients
- 6 cups whole milk
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1/4 cup milk powder
- 8 to 10 green cardamom pods
- 10 to 12 saffron strands
- 2 tablespoons warm milk for saffron
- 1/4 cup pistachios, finely chopped
- 2 tablespoons almonds, slivered
- 1 tablespoon rose water (optional)
- 8 small clay matka pots or kulfi molds
- Aluminum foil
- Wooden popsicle sticks (optional)
- Extra chopped pistachios for garnish
2. Nutrition Information Per Serving
- Calories: 385
- Protein: 11g
- Carbohydrates: 48g
- Fat: 16g
- Fiber: 1g
- Sodium: 140mg
3. Prepare the Clay Matkas
If you’re using traditional clay matka pots for the first time, they need to be prepared. Soak the matkas in water for about 30 minutes before using. This prevents them from absorbing the kulfi mixture and helps them release the frozen kulfi more easily later. After soaking, dry them thoroughly with a clean towel. Set them aside until your kulfi mixture is ready.
4. Prepare the Saffron
Place the saffron strands in a small bowl with 2 tablespoons of warm milk. Gently crush the saffron between your fingers as you add it to help release the color and aroma. Let this steep while you prepare the kulfi base. The milk will turn a beautiful golden color and develop an intense fragrance that will perfume your entire kulfi.
5. Crush the Cardamom
Take the green cardamom pods and crush them lightly using a mortar and pestle or the flat side of a knife. You want to crack them open to expose the seeds inside. You can remove the seeds and use only them, or use the whole crushed pods and strain them out later. The cardamom will infuse the milk with its distinctive sweet, floral aroma.
6. Reduce the Milk
Pour the 6 cups of whole milk into a large, heavy-bottomed pan or kadai. Add the crushed cardamom pods. Place over medium-high heat and bring to a boil, stirring occasionally. Once it boils, reduce the heat to medium-low and let it simmer. Stir frequently, scraping the bottom and sides to prevent burning and to incorporate the cream that forms on the sides back into the milk.
7. Simmer and Stir
Continue simmering the milk for about 30 to 40 minutes, stirring every few minutes. The milk needs to reduce to almost half its original volume. As it reduces, it will become thicker, creamier, and develop a slightly golden color. This reduction process concentrates the milk’s natural sugars and creates that distinctive kulfi flavor and texture. Be patient and don’t rush this step.
8. Add Milk Powder
Once the milk has reduced by about half and is noticeably thick, add the milk powder. Stir it in thoroughly until completely dissolved with no lumps. The milk powder adds extra creaminess and body to the kulfi, making it even richer. Continue cooking for another 5 minutes, stirring constantly.
9. Add Sugar and Condensed Milk
Add the sugar and sweetened condensed milk to the reduced milk mixture. Stir well until the sugar dissolves completely and everything is thoroughly combined. The condensed milk adds sweetness and extra richness while also helping to create that smooth, creamy texture. Continue cooking for another 5 to 7 minutes, stirring frequently.
10. Add Cream
Pour in the heavy cream and stir it through the mixture. The cream adds luxurious richness and helps create a smoother texture when frozen. Continue cooking for another 3 to 4 minutes, stirring constantly. The mixture should now be very thick, creamy, and coat the back of your spoon heavily.
11. Add Saffron and Rose Water
Remove the pan from the heat. Strain the mixture through a fine-mesh sieve into a large bowl to remove the cardamom pods and any skin that may have formed. Pour in the saffron-infused milk and stir well. The golden color will swirl beautifully through the mixture. If using rose water, add it now and stir thoroughly. Just a tablespoon is enough as it’s very concentrated.
12. Add Nuts
Add most of the chopped pistachios and slivered almonds to the kulfi mixture, reserving some for garnish. Stir them in so they’re evenly distributed. The nuts add wonderful texture and flavor to every bite of kulfi. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming on top.
13. Cool Completely
Once the kulfi mixture reaches room temperature, cover the bowl and place it in the refrigerator for about 1 to 2 hours until it’s completely cold. This cooling step is important because pouring hot mixture into the matkas or molds can cause cracking, and warm mixture takes much longer to freeze properly.
14. Prepare Matkas for Filling
Take your prepared clay matka pots and arrange them on a baking tray or in a container that will fit in your freezer. Make sure they’re standing upright and stable. If your matkas don’t have flat bottoms and tend to tip, you can nestle them in a bed of rice or place them in muffin tins to keep them upright.
15. Fill the Matkas
Once the kulfi mixture is completely cold, give it a good stir. Carefully pour or ladle the mixture into each matka pot, filling them almost to the top but leaving about a quarter inch of space at the top for expansion during freezing. Divide the mixture evenly among all eight matkas.
16. Add Sticks
If you want your kulfi on sticks like popsicles, insert a wooden popsicle stick into the center of each filled matka, pushing it down until it reaches near the bottom. The mixture should be thick enough that the stick stands upright. If the sticks keep falling over, wait 30 minutes for the mixture to partially freeze, then insert them.
17. Cover the Matkas
Cover the top of each matka tightly with aluminum foil to prevent ice crystals from forming and to keep freezer odors out. Make sure the foil is secure and completely covers the opening. If using sticks, poke the stick through the center of the foil so the foil holds it upright.
18. Freeze
Carefully transfer the tray of filled matkas to your freezer. Place them on a flat surface where they won’t be disturbed. Freeze for at least 6 to 8 hours, or preferably overnight, until completely solid. Kulfi needs to freeze completely hard for the best texture.
19. Unmold and Serve
When ready to serve, remove a matka from the freezer. If serving in the matka itself, simply remove the foil, garnish the top with extra chopped pistachios, and serve with a small spoon. The traditional way is to eat the kulfi directly from the clay pot, scraping it out as it melts slightly. The earthy flavor of the matka is part of the authentic experience.
20. Alternative Serving Method
If you want to remove the kulfi from the matka, let it sit at room temperature for 2 to 3 minutes to loosen slightly. Run a butter knife around the inside edge. Gently tap the matka on the counter to help release the kulfi. Turn it upside down on a serving plate and the kulfi should slide out. If it’s stubborn, dip the bottom of the matka briefly in warm water for just a few seconds.
21. Tips for Success
Using whole milk is essential for authentic kulfi. The fat content creates that rich, creamy texture that makes kulfi special. Low-fat milk won’t give you the same results. The milk reduction step cannot be rushed. This slow simmering is what develops the characteristic caramelized flavor and concentrated sweetness of kulfi. The longer you reduce it, the richer and more flavorful it becomes. Stirring frequently during the reduction prevents burning and helps incorporate the milk solids that collect on the sides. These solids add texture and flavor to the kulfi. Clay matka pots can be found at Indian grocery stores or online. If you can’t find them, you can use small terracotta pots from garden centers, just make sure they’re food-safe and unglazed. Alternatively, use traditional kulfi molds, popsicle molds, or small disposable cups. Soaking the matkas before use is important. Unsoaked clay will absorb moisture from the kulfi and make it difficult to remove later. It also helps prevent cracking. Sweetened condensed milk is a shortcut that many modern recipes use. It adds sweetness and creaminess while reducing cooking time. Traditional recipes might use only reduced milk and sugar, but the condensed milk works beautifully. The texture of kulfi is denser and creamier than regular ice cream because it’s not churned. This creates fewer air bubbles, resulting in that characteristic dense, almost fudgy texture. For extra richness, some recipes include a tablespoon of khoya or mawa, which is reduced milk solids. This intensifies the milk flavor even more. Add it when you add the milk powder. Flavor variations are endless. Try mango kulfi by adding pureed mango, or pista kulfi with extra ground pistachios. Malai kulfi is the plain milk version without added flavors. Rose kulfi uses extra rose water and pink color. Kulfi keeps well in the freezer for up to two weeks if properly covered. The clay matkas help insulate the kulfi and prevent freezer burn better than plastic containers. For easier serving at parties, make the kulfi in popsicle molds instead of matkas. This creates individual servings that are easy to hand out and eat. Some street vendors in India serve kulfi sliced into rounds on a plate, topped with falooda noodles and rose syrup. This creates kulfi falooda, a popular dessert that’s both drink and dessert. The earthenware flavor from the matka is subtle but distinctive. If you’re serving guests who aren’t familiar with it, mention that the clay adds to the authentic experience. If your kulfi is too hard to scoop after freezing, let it sit at room temperature for 5 to 7 minutes. It should soften slightly but still be frozen, making it easier to eat. Add a tablespoon of vodka or rum to the mixture before freezing if you want a softer texture that’s easier to scoop. The alcohol prevents it from freezing completely hard. Traditional kulfi vendors in India often bury the filled matkas in large pots of ice mixed with salt, which freezes them faster than a regular freezer. The salt lowers the freezing point of ice, creating super-cold temperatures. You can garnish with chopped nuts, a drizzle of rose syrup, or even thin vermicelli noodles soaked in rose milk for an elaborate presentation. Making kulfi is a labor of love that results in something truly special. The time spent reducing the milk and waiting for it to freeze is rewarded with one of the most delicious frozen desserts you’ll ever taste.
