Prep: 5 minutes + Chilling Overnight | Cook: 1 hour | Servings: 6


1-liter Full Fat Milk

1/3 Cup Sugar

8-10 Saffron strands

1 tsp Cardamom Powder

½ Cup Cream

½ Cup Nuts, chopped



  • Start boiling milk in a heavy bottom pot. Once boiled, lower the flame and keep on simmer.
  • Stir constantly so as it does not stick to the bottom. Scrap the side and keep stirring till it reduces to the half of its original quantity.
  • Add sugar and cook for 2-3 mins. Switch off the flame.
  • Add cardamom powder, nuts and cream and mix well. Let the mixture come to room temperature.
  • Pour in mixture in kulfi moulds or in matkas to make make matka kulfi. Keep in freezer to set overnight.
  • To get kulfi out of the mould, rub with your palms, it will get loose and slide out. Garnish with nuts, saffron strands and serve.