Pista Kulfi

By: Manjula Jain

October 28, 2023

Serving : 6 people
Hover over serving size and use the slider that appears to adjust serving size
Prep Time :10 minutes
Cook Time :25 minutes
Total Time :35 minutes

Rate this recipe:

5 from 1 vote

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Pista Kulfi

Pista Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and pistachios. its like a summer favorite sweet snack or a dessert which is popular amongst all.

Pista Kulfi

Ingredients

  • 4 cupa whole milk
  • 1 slice white bread
  • 1 tsp corn starch
  • 1/4 cup sugar
  • 1/2 tsp coarsely ground cardamom ilachi
  • 10 pistachios sliced

Instructions

  • Remove the crust from all sides of the bread and cut the bread in small pieces.
  • Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
  • Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
  • After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
  • Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
  • Next add sugar and pistachios and cook for 2 more minutes. Turn off the heat and add cardamom powder.
  • Cool the milk to room temperature and pour into a bowl,
  • Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
  • Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Notes

Variations
Replace pistachios with almond or coconut powder.
Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.
Many people enjoy eating kulfi like a Popsicle.  Before freezing, pour the milk mixture in to a Popsicle mold.  If you don't have Popsicle mold use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze.
Pista Kulfi

Pista Kulfi

Pista Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and pistachios. its like a summer favorite sweet snack or a dessert which is popular amongst all.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Freezing time 1 minute
Total Time 35 minutes
Course Dessert
Cuisine Indian
Servings 6 people

Ingredients
  

  • 4 cupa whole milk
  • 1 slice white bread
  • 1 tsp corn starch
  • 1/4 cup sugar
  • 1/2 tsp coarsely ground cardamom ilachi
  • 10 pistachios sliced

Instructions
 

  • Remove the crust from all sides of the bread and cut the bread in small pieces.
  • Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
  • Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
  • After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
  • Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
  • Next add sugar and pistachios and cook for 2 more minutes. Turn off the heat and add cardamom powder.
  • Cool the milk to room temperature and pour into a bowl,
  • Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
  • Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Notes

Variations
Replace pistachios with almond or coconut powder.
Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.
Many people enjoy eating kulfi like a Popsicle.  Before freezing, pour the milk mixture in to a Popsicle mold.  If you don't have Popsicle mold use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze.
Keyword Home made Ice Cream, Milk Ice Cream, Pista Ice Cream, Summer Dessert
Tried this recipe?Let us know how it was!

 

Delight in the Creamy Goodness of Pista Kulfi

Pista Kulfi is a traditional Indian ice cream made with pistachios, milk, and aromatic spices. This pista kulfi recipe is perfect for cooling off on a hot day or enjoying a delightful dessert after a meal. The rich, creamy texture and the nutty flavour of pistachios make this dessert a favorite among many.



The Essence of Pista Kulfi

The essence of pista kulfi lies in its rich and creamy texture, achieved by slowly simmering milk until it thickens and reduces. The addition of pistachios and a touch of cardamom gives this kulfi its distinctive flavor. This pistachio ice cream is a traditional Indian dessert that brings a touch of authenticity to any occasion, making it a popular choice for festivals and celebrations.



Origin and Popularity

Kulfi, often referred to as Indian ice cream, has been a beloved dessert in India for centuries. Unlike regular ice cream, kulfi is denser and creamier due to the slow cooking process of the milk. Pista kulfi, with its rich pistachio flavor, has become one of the most popular variations of this dessert. It’s commonly enjoyed during hot summer months and is a staple in many Indian households.



Why You’ll Love This Recipe

  • Rich and Creamy: The slow-simmered milk gives the kulfi a rich and creamy texture.
  • Nutty Flavor: The pistachios add a delightful nutty flavor that compliments the creamy base.
  • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible.
  • Perfect for Any Occasion: Ideal for cooling off on a hot day or serving at festive occasions.


Variations of Indian Ice Cream Recipes

Exploring Manjula’s Kitchen reveals a treasure trove of other delicious Indian ice cream recipes that you might enjoy. Here are some related desserts that you might find interesting:

  1. Falooda Kulfi: Falooda Kulfi is a refreshing dessert. “Falooda” looks like rice noodles and they are made with cornstarch or arrowroot. “Kulfi” is an Indian ice cream. This is a delicacy with street vendors all over India. One has to experience this delightful dessert to appreciate it. You can also serve Falooda with any ice cream of your choice. Try this recipe to enjoy as one of my favorite summertime treats!
  2. Malai Kulfi: Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old.
  3. Pineapple Kulfi: Kulfi, a popular summer dessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple.
  4. Paneer and Rose Kulfi: Paneer and Rose Kulfi is easy to make dessert. Instead of traditionally creamy texture, this is more like a grainy and enjoyable texture.
  5. Rose Kulfi: A fragrant kulfi flavored with rose water and garnished with rose petals.


Serving Suggestions

Pista kulfi can be enjoyed in various ways:

  • On a Stick: Serve in traditional kulfi molds or popsicle molds for a fun treat.
  • In a Bowl: Scoop into bowls and garnish with chopped pistachios and saffron strands.
  • With Falooda: Serve with falooda (vermicelli) and rose syrup for a classic combination.
  • As a Dessert: Enjoy as a refreshing dessert after a spicy meal.


Tips and Tricks

To perfect your pista kulfi recipe, consider these helpful tips:

  • Use Full-Fat Milk: Full-fat milk gives the kulfi a richer and creamier texture.
  • Simmer Slowly: Simmer the milk on low heat to avoid burning and to achieve the perfect consistency.
  • Grind Pistachios: Grind the pistachios finely for a smoother texture or coarsely for a crunchier bite.
  • Freeze Properly: Ensure the kulfi is frozen solid before serving for the best texture.


FAQs

Can I Use Condensed Milk? 

Yes, you can use condensed milk to speed up the thickening process and add extra sweetness.

How Long Does Pista Kulfi Last in the Freezer? 

Pista kulfi can be stored in an airtight container in the freezer for up to 2 weeks.

Is Pista Kulfi Gluten-Free? 

Yes, this recipe is naturally gluten-free as it is made with milk, sugar, and pistachios.

Can I Add Other Nuts? 

Yes, you can add other nuts like almonds or cashews to enhance the flavor and texture.

What If I Don’t Have Kulfi Molds? 

You can use popsicle molds, small bowls, or even paper cups to freeze the kulfi.

Comments

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    Tasnime
    March 23, 2019 at 12:41 am

    Your kulfi is Amazing
    I finally find the same taste as my mom’s kulfi but she passed away and i didnt have her recipe.

    If i do for 20 persons, should i do one batch or you suggest i do three Times?

    Manya
    March 16, 2017 at 9:33 am

    Hi manjula ji,
    What we can use instead of cornstarch?

    Kathikay
    February 24, 2017 at 10:44 am

    I make kulfI often in summer as popsicle. I have never added slice bread could you tell me the purpose of slice bread. Love your recipes lovely lady. You are awesome and you make cooking with family so much fun.

      Manjula Jain
      February 26, 2017 at 8:26 am

      Kathika, thank you I add the bread to avoid crytalized the ice cream

    rubii
    August 15, 2016 at 10:04 am

    Can we use aluminium foil instead of cellophane

      Manjula Jain
      August 17, 2016 at 3:56 pm

      Rubi, yes

    Kavita
    September 6, 2015 at 10:28 pm

    Dear Manjula ji… This recipe seems to be perfect. ..pls suggest me one thing…I am inviting 25 guests..so how much quantity of ingredients would I need to make it

    divyaa
    August 5, 2015 at 10:08 am

    Hi Manjula aunty,

    could you help in the amount of milk that you are using in this kulfi?.. 4 cups means how many litres…

    Please tell the amount in litres.

    I love all your recipies and its all yummy with presentation as well.

    Stay healthy 🙂
    Divyaa

      Manjula Jain
      August 5, 2015 at 9:28 pm

      Divyaa, 1 cup has 8oz milk

    Simmi
    June 30, 2015 at 6:27 am

    Hi Manjula Mam
    Your pistachio kulfi looks very delicious and easy to make . I just have a question for you for this recipe i.e. when you put cling wrap to cover the milk mixture do you put the lid on bowl too after putting cling wrap please advise as I would like to try your yummy recipe, thanks

      Manjula Jain
      June 30, 2015 at 10:14 am

      Simmi, Either it way will work but lid is not necessary.

    Anna
    August 14, 2014 at 2:18 pm

    This looks delicious!
    Could you please suggest an alternative to using bread as a thickener, for gluten free version?
    Thanks.

      Manjula Jain
      August 14, 2014 at 10:07 pm

      Anna,
      use about 1 teaspoon agar-agar about 1/2 teaspoon same time with corn starch

    madhu
    June 28, 2014 at 1:11 am

    Manjula ji …what it mean ( It is important that the cellophane wrap touches the milk.)….

      Manjula Jain
      June 28, 2014 at 12:57 pm

      Madhu, cellophane wrap should touch the milk

    brynda
    March 26, 2014 at 6:28 pm

    can i cover kulfi with aluminium foil? ur recipe is so delicious.im convinced that it’ll come out great definitely. im gonna try this for 0ur family reunion tonight. i dnt have that wrap on hands right now.
    pls reply asap. thanks.

    Zia
    August 5, 2013 at 7:47 am

    Great recipe. mam. Can I use Cling Film instead of Cellophane wrap? Thanks!

      Manjula Jain
      August 5, 2013 at 7:48 am

      Zia,
      Yes

    mari1126
    July 16, 2013 at 8:29 pm

    can you use reduced fat milk to make kulfi also?

      Manjula Jain
      July 17, 2013 at 5:21 am

      mari1126, sorry no

    Priyaa
    June 13, 2013 at 11:00 pm

    Dear Manjula
    I replaced corn starch with all purpose flour and I tried to blend bread with it.I found clumps.But then I strained it and added to the boiled milk.

    Even after cooling I found the consistency was liquid and not gluey.Now it’s in the freezer.Fingers crossed ..Can you tel how to improve consistency

    Thank you

    Regards
    Priyaa

      Manjula Jain
      June 15, 2013 at 11:35 am

      Priyaa,
      All purpose flour in not a substitute for corn starch you can use arrowroot.

    http://tinyurl.com/arenpeter22437
    January 11, 2013 at 10:24 pm

    Thanks for your time for composing “Pista Kulfi
    (Pistachio Ice Cream) | Manjula’s Kitchen | Indian Vegetarian Recipes | Cooking Videos”. I reallywill surely end up being returning for a great deal more browsing and commenting here in the near future. Thanks, Polly

    Carol
    November 28, 2012 at 12:37 pm

    This looks fabulous — can’t wait to make it. Can skim milk be used?

    Michael
    October 28, 2012 at 7:55 am

    Manjula aunty – you are great the more I look at your cooking and after 20 minutes I go prepare to make the Indian style french fries..I tell you THANKS A LOT it came out fantastic..

    Last nite I made the Kulfi I never eat yet..I wil try it tomorrow afternoon after lunch…

    You are such an Angel ..I love the way you give us so much ..
    A billions thanks..

    Michael
    October 26, 2012 at 9:09 am

    Auntiji,

    I love you so much.

    I love all your Kulfi so much…plus good instructions so clear and helps me understand so I can make for dinner tomorrow…u are so good in cooking …

    Anu Malhotra
    October 11, 2012 at 3:21 am

    aunty jiiiiiii yummmmmmm it is really awsmmmmmmmm you make awsm recipes no doubt in it …u r dam good best

    Namratha
    August 9, 2012 at 4:00 am

    Made the kulfi yesterday. It tasted yummy and we liked it very much. I think I hadn’t heated the milk enough which made the kulfi too icy with the frozen water. I”m sure it will taste even better next time when I heat the milk enough. Thank you very much for your lovely recipes.

    harpreet kaur
    July 28, 2012 at 2:58 pm

    HELLO, MANJULA I JUST START WATCHING YOUR EPISODE AND I REALLY LIKE , I JUST WNAT TO MAKE THE KULFI BUT I COUDN’T FIND THE CORNSTRACH IN HERE UK

    THANKS

    Meera
    May 18, 2012 at 10:08 pm

    Thanx for the wonderful recipe. I have made this 3-4 times already. It comes out always wonderful….my family now calls me KULFI EXPERT….courtesy you :-))

    Ingredients are just perfect….!!

    Shree
    April 27, 2012 at 12:29 pm

    Can we use all purpose flour (maida) instead of corn starch?

      Manjula Jain
      April 28, 2012 at 12:04 am

      Shree,
      All purpose flour and corn starch can not be substituted for each other.

    CK
    April 23, 2012 at 3:47 am

    What is cellophane wrap and where i can i get this. what you call for this in Hindi. Can i get this one i Adil supermarket in Dubai. Could you please send the reply to kamathcatherine@gmail.com

    Pauline
    March 26, 2012 at 8:20 am

    Hi Manjula

    I have made this recipe a few times now for friends and they, and I, love it! The flavour is great, but could you please tell me what the texture should be like – mine seems to have ice crystals inside the kulfi, is this correct or am I doing something wrong?

    Great videos and recipes, by the way.

      Manjula Jain
      March 26, 2012 at 12:27 pm

      Pauline
      Kulfi will have some crystal but not much I like to freeze this in shallow bowl to avoid crystals.

    Anu
    October 17, 2011 at 3:34 am

    Hi, I made the kulfi in popsicles and it turned out nice. Thanks for the recipe

    Jagadeesh Venba
    October 15, 2011 at 5:14 am

    Hi
    Firstly, so nice of you to take so much bother to make your recipes available.

    Could you please explain why we need to cover it touching with cellophane ? ie what is the purpose of this step ?

    Thanks You.

    Danni
    September 10, 2011 at 8:15 am

    Would this work with a nondairy milk (such as almond milk) instead of whole milk, by any chance?

      Manjula Jain
      September 10, 2011 at 11:27 am

      Danni,
      I have never tried cooking is more fun creating your own recipe, trying different ingredients.

    Samira nuri
    August 19, 2011 at 9:14 am

    plzz reply me at my email…..

    Samira nuri
    August 18, 2011 at 6:21 pm

    and I forgot , can we use corn flour instead of corn starch…?

      krp
      September 2, 2011 at 11:53 am

      A little research will tell you that “cornflour” is the word used in British english for corn starch.

    Samira nuri
    August 18, 2011 at 6:12 pm

    What is cardammom??plzz tell me , bcause I luv your dishes…and I want to make your kulfi ice cream too…It looks so yummy.

      mrs iddly
      December 30, 2011 at 7:56 am

      hi samira
      cardomom is elachi

    Jumana Hasin
    July 19, 2011 at 12:15 pm

    u r simply amazing. ur dishes r 2 gud mam…………….. no words…………. mouthwatering………………… god bless u…………

    Meera
    May 26, 2011 at 5:33 pm

    Hi there, just wondering can you substitute regular cow’s milk with goat’s milk in this recipe? Thanks.

    Neeru
    May 7, 2011 at 8:43 am

    The kulfi turns excellent …!!

    Mee
    May 3, 2011 at 2:03 pm

    To prevent the kulfi from becoming hard
    Then once the mixture is all done, you put the mixture in a food processor and add 1-2 bread slices cut them up and grind it together then freeze
    The bread stops it from becoming rock hard

    Karin
    February 7, 2011 at 12:06 am

    Munjala I appreciate the effort it must take for you to share your recipes with everyone. More folks are able to utilize your cooking skills because you speak English. You also say “Namastey” in your videos which is exclusive greeting for Indian/hindu culture. It would have been different if your program was in your native language and targeted to Indian audience only. Your program is for English speaking audience who are from all cultures and all walks of lives and feel excluded with your greeting. I hope you can consider something more inclusive. Thank You

      Naomi
      February 22, 2011 at 11:53 pm

      I believe Manjula merely wishes to greet the viewers in a customary manner. If you are interested in Indian food, there is no reason why a bit of exposure to the culture should insult you. Criticizing her for saying ‘Namaste’ is like watching a video on Japanese cooking and being horrified when the host says ‘Konnichiwa’ or other Japanese terms. So who really should be worried about not being inclusive enough…?
      Just relax and enjoy the food!

    Chan
    November 4, 2010 at 12:53 pm

    hi manjula, can you make a simple recipe that doesnt include like using a pan?

    Aparna
    November 1, 2010 at 1:46 am

    Hi Manjula,

    I tried your kulfi recipe and it came out verry well. thanks a ton..hubby liked it very much.

    shilpa
    October 19, 2010 at 7:09 am

    thanks! i did kulfi & stirfry arbi.both were good.

    navjit
    September 29, 2010 at 8:03 am

    i make kulfi really in an easy way…
    one can condensed milk 250 ml appraximately
    one can evaporated milk 300 ml apx
    one half and half cream 200 ml apx
    Add these in a bowl, add pistachios and a bit of crushed ilaichi….
    put them in molds n freeze….
    it comes out so creamy n without ice pallets….
    my kid loves it n can be made witout any hassle of boiling anything…

      rosy fernandes
      November 11, 2010 at 3:26 am

      hey wat is evaporated milk n whole milk can i use nestle pure milk instead of evaporated or whole milk

    jasdev
    September 28, 2010 at 2:35 am

    i tried making kulfi twice. it came out good but it was rock hard . difficult to scopp it out. what could be the reason?

    jasdev
    September 27, 2010 at 11:10 am

    i made kulfi on the weekend.came out real good. however i had two problems
    1) there were ice crystals in the ice cream, and
    2) it was rock hard when frozen
    i did a second batch with whipping cream instead of whole milk
    was a little better but still rock hard
    what did i do wrong for it to be so hard that i could not even scoop it out of the bowl?

      Manjula Jain
      September 28, 2010 at 4:09 pm

      Jasdev,
      may be you added too much corn starch.

    Vini
    September 26, 2010 at 6:56 pm

    Hello manjula aunty:
    I liked your recipes. I like the simplicity in your recipe. Thanks for such wonderful and great recipes. Can I use 2%milk for Kulfi / ice cream recipe. Please reply.

      Manjula Jain
      September 26, 2010 at 8:31 pm

      Vini,
      You can use 2% milk but you will have to boil the milk for 5 to 6 minutes longer.

    sireesha
    September 9, 2010 at 1:48 am

    hello manjula ji
    i would like to know wat is cornstarch. is it corn flour or something else plz reply me.

      krp
      September 2, 2011 at 11:59 am

      http://en.wikipedia.org/wiki/Cornstarch

    Catello Esposito
    August 14, 2010 at 7:13 am

    Hi Manjula, I’m an italian fan of yours. I like the Indian food and the way you use to cook it. I would like to congratulate you on the semplicty with whom you explain your recipes and as I want to try to cook your dishes, I would like to know the grams-weight of the plastic and glass cups that you use.
    thank you for you reply and have nice days.

    Jaya
    June 11, 2010 at 4:11 am

    I hope Manjula ji will reply to you for this problem because I’m sure she has made this dish more often that I have and offer suggestions for corrections.

    swagatika
    June 11, 2010 at 1:25 am

    hi jaya, eventhough i could cut the kulfi with a knife, yet i couldnot cut it with a spoon while eating. ultimately i had to hold it in my hand and eat. dont know where i am going wrong

      Manjula Jain
      June 11, 2010 at 7:31 am

      Swagatika,
      You did not boil the milk enough or used too much corn starch.

    swagatika
    June 9, 2010 at 1:22 am

    hi jaya or manjulaji,
    there were tiny ice crystals in the kulfi i made. i had pressed the plastic firmly in the mix. when i took the mixture out of the stove, it still looked a bit watery. i kept it in the freezer for more than 24 hours at the coldest point. can u pl advise. your kulfi looks creamy and yummy in the video. i could cut the kulfi with a knife after taking out though.

      Jaya
      June 9, 2010 at 7:38 pm

      Swagatika, I wouldn’t worry about small ice crystals. It’s hard to prevent them completely. Did your kulfi taste good otherwise?

        swagatika
        June 9, 2010 at 11:32 pm

        yes, it was lovely. thanks

    Sharell Marich
    June 8, 2010 at 8:24 am

    This is a very exciting post, I was looking for this info. Just so you know I discovered your webpage when I was doing research for blogs like mine, so please check out my site sometime and leave me a comment to let me know what you think.

    Archana
    June 6, 2010 at 3:09 am

    as some have suggested i used silicone muffin molds…all your recipes are always tastier….this is just an other one.

    annanya
    June 3, 2010 at 5:19 am

    mam can u tell alternate for cellophane wrap i am in india can i use polythene cover or aluminium foil ?

      Manjula Jain
      June 3, 2010 at 10:26 pm

      Annanya use polythene

    priya
    June 2, 2010 at 12:21 pm

    hi madam.i dont know cornstarch .what is that.it is easy to buy in indian grocery stores or not.with out mixing cornstrach kulfi comes good or not.what is the alternative.please reply me .tomarrow is my sister birthday

      Manjula Jain
      June 2, 2010 at 3:42 pm

      Hello Priya,
      Try arrow root.

    swagatika
    May 14, 2010 at 1:48 am

    I live in India in a small town. cellophane strip is not available here. what can i use instead of cellophane strip. plz help

      Jaya
      May 14, 2010 at 8:48 am

      Swagatika, you can use any clean thin plastic wrap that can be used to cover the kulfi.

        swagatika
        May 15, 2010 at 12:32 am

        Thanks jaya for the prompt response. I have an old ziplock bag. can i use it to cover the kulfi. is it important that the bag should touch the kulfi mix? or can i just tie the mouth of the container. another option is that I can put the container in the ziplock bag and seal it. what should i do. please help. thanks

          swagatika
          May 30, 2010 at 12:01 am

          hello jaya or manjulaji,
          I am still looking for a reply to my query. can u please advise. thanks

          Jaya
          May 30, 2010 at 2:53 pm

          Sorry Swagatika, I missed your question before. The plastic should be in contact with the kulfi. Press the plastic all around and gently pat it down on the kulfi. This keeps ice crystals from forming on the kulfi.

            swagatika
            June 5, 2010 at 12:05 pm

            thanks jaya. I made it y day and taste was very good. but there were tiny ice crystals while eating. i have a feeling i should have reduced the milk more. i kept it in the freezer for more than 24 hrs. when i took the mix out of the stove it still looked watery. i had pressed the polythene firmly. can u please advise.

            swagatika
            June 5, 2010 at 12:08 pm

            thanks jaya. I made it y day and taste was very good. but there were tiny ice crystals while eating. i have a feeling i should have reduced the milk more. i kept it in the freezer for more than 24 hrs. when i took the mix out of the stove it still looked watery. i had pressed the polythene firmly. can u please advise. thanks

    Ashu
    April 4, 2010 at 9:10 am

    dearest Aunty

    Could we use aluminium foil instead of cellophane wrap for the kulfi

      Jaya
      April 4, 2010 at 3:04 pm

      Ashu, aluminum foil will leave a metallic taste to the kulfi.

    Shamima Ali
    February 5, 2010 at 11:00 am

    I made the kulfi yesterday and it was AWESOME! I did not have any crystalizing problem like others. To freeze it, instead of using a bowl, I used a silicone muffin pan to make individual kulfi. I covered it really well with a plastic wrap like the recipe. Unmolding was easy too as it was silicone. I just had to push each kulfi from the back after few minutes or so. Superb! thanks Aunty! 🙂

      Shamima Ali
      February 5, 2010 at 11:03 am

      Forgot to mention one thing….the recipe made 6 invidual kulfis. It will be fantastic to serve this decorated with few pcs of pista on top and a mint sprig!

    rashmi
    January 11, 2010 at 4:00 am

    hello manjula ji,can i use ararowt instead of cornstarch in this recipe.

    Malini
    January 3, 2010 at 8:49 pm

    Hello Manjula auntyji,

    Happy new Year!!

    I tried making kulfi using exact measures and ingredients that you have mentioned. But unfortunately, it has still crystallized when frozen. I poured some in pop moulds (no cellophane paper used and the rest in a freezer dish covering with cellophane paper touching the liquid. It tastes perfect but the ice crystals are making it disappointing. Pl suggest!!

    Malini

    Vilma
    December 5, 2009 at 7:47 am

    Which pista should we use for kulfi salted or unsalted please reply.

      Manjula Jain
      December 5, 2009 at 10:23 am

      Hi Vilma, Use unsalted Pista.

      Jaya
      December 5, 2009 at 11:01 am

      For Indian sweets, always use the unsalted version of whatever the nut is. Generally, the unsalted nuts are easier to find in Indian grocery stores. American grocery stores usually sell the salted kinds for snacking.

    Bhuvana
    December 4, 2009 at 1:31 pm

    Hello Aunty,

    Can we use half and half instead of wholemilk for this recipe? Does it make the recipe richer and does it also reduce the boiling time of milk? Please reply me aunty. Tomorrow is my husband’s birthday and I want to surprise him with Kulfi. Thank you.

      Manjula Jain
      December 4, 2009 at 8:27 pm

      Hi Bhuvana,
      As you mention half and half will do both things make it richer and will reduce the cooking time.

    noreen
    October 21, 2009 at 1:54 pm

    Dear Manjula aunti

    What is cornstarch, is it referred to as cornflour?? If not can u buy easly cornstrach in market??? Thanks a lot.

    Ranjini
    October 1, 2009 at 2:51 am

    Manju Madam,

    Can you please explain cake and Home made choclate with out using oven, as i didnt have oven in my home. Awaiting for your reply.

    Ranjini
    October 1, 2009 at 2:49 am

    Dear
    Manjula madam,

    You were simply great. the dishes your making is very very easy to do. I made rasagulla and aloo paratha. My husband admired a lot and my in laws enjoy. Thanks a lot, I am newly married and need your blessings.

    pragati
    September 21, 2009 at 9:17 pm

    hello manjula ji, i am a big fan of yours..! just wanted to let you know that this kulfi was amazing !! i followed the exact recipe and it turned out just perfect !! thank you.

    Anila
    June 18, 2009 at 8:04 am

    Hi, I am a high school student and I love desi food. Your recipes make
    cooking so easy. I admire your cooking method and keep up the good work.
    I tried pista kulfi and ras malai recipes, they were great.

    Tanya
    June 12, 2009 at 2:56 pm

    2% milk is nothing but half reduced fat from the whole milk.. otherwords it is called as Fat Reduced milk

    Tanya
    June 12, 2009 at 2:53 pm

    Can i use a 2% milk( which we call it in USA) instead of Whole milk.

    Nikki
    May 11, 2009 at 8:12 am

    Your Kulfi is very very nice………….thank you.

    Tanjum
    April 1, 2009 at 6:21 pm

    hi, i need to know do need to put the kulfy in the ice section.

      Jaya
      April 2, 2009 at 4:10 am

      The ice section is what we call the freezer in the US.

    Jaya
    March 25, 2009 at 6:25 pm

    Generally, cornflour is the same as corn starch depending on which country you live in it goes by either name.

    tanjum
    March 25, 2009 at 8:59 am

    Hi, what is cornstarch. is it a cornflour.Can i use cornflour instead of cornstarch.

      jhalak
      May 21, 2009 at 1:46 pm

      yes,you can use cornflour instead of cornstarch.

    deepa
    February 23, 2009 at 10:30 am

    Hi, Aunti
    I made kulfi with almonds and also bundi ladoo both were good and my husband liked it,
    he loves sweet,all credits goes to you. Thank you for helping me,i dont know cooking since i am just married and
    getting into kitchen now only and i am now away from my mother so some days i will be struggling in kitchen,
    you are now just like my mother who teaches me,you are doing a great job.Thankyou.

    not to reveal
    February 15, 2009 at 2:54 pm

    hi aunty ji i have one more question…what do you mean by saying whole milk? is that regular milk or what?? i wanted to make kulfi but then i didnt know what you ment by saying whole milk. thank you manjula aunty

      Manjula Jain
      February 15, 2009 at 7:44 pm

      it will be regular milk

    not to reveal
    February 15, 2009 at 2:51 pm

    aunty ji mmm how much is 3 tablespoons in mL?? if you know can you please reply!! thank you very much!! =)

    swapna
    January 1, 2009 at 1:08 pm

    Namastay Aunty

    Mein Kal aap ka Kulfi ka recepie dekh kar mein try kari thi wo bahut achi tarah aya aur bahut tasty bhi tha. Mere Husband
    aur Mere friends ko bahut acha lagha. thanks for ur recepie

    Jaya
    November 26, 2008 at 6:45 am

    Half and Half in the US is a milk and cream mixture sold in the milk or dairy section of the grocery store.

    sonu
    November 25, 2008 at 9:35 pm

    hello aunty , you mentioned ‘half n half milk’ what is it????thanx

    Manjula Jain
    November 14, 2008 at 7:16 pm

    some time using 1 cup half anf half milk helps.

    Nisha
    November 14, 2008 at 6:02 pm

    Hi aunty,

    I am very big fan of u aunty. I tried ur kulfi. But it came out with ice crystals. I followed exactly same as u said. only one thing i changed is i used kulfi moulds. pls give me any suggestion.

    saritha
    November 9, 2008 at 8:47 pm

    hai Manjulaa aunty…..ur recipies r too gud..n very simple….Thanks 4 sharing wit us……..Thanks a lot….Iam trying each one of urs…its comng very gud…

    Neetu
    October 27, 2008 at 12:53 pm

    Oh sorry…didnt read that you have already given answer to this earlier. I got it

    Neetu
    October 27, 2008 at 12:52 pm

    Dear Manjula ji,

    A big fan of your “Difficult recipes made easy” 🙂 Yes they really are giving minute details of everything one need. I discovered your website by chance and now a lot of my friends are your fan.

    A query- can I use cornflour instead of cornstarch for the kulfi? Actually don’t know the difference so asking.

    Thanks in advance

    sara
    October 6, 2008 at 4:59 am

    thankyou aunty and i am goin to try ur recipe today

    Manjula Jain
    September 29, 2008 at 4:53 pm

    Hello Shilpa, sorry you can not substitue maida for cornstarch.

    shilpa
    September 29, 2008 at 11:54 am

    Hi manjula,

    I like your recipes a lot, it has been helpful to me a loooot.i have a Q about kulfi recipe, can i substitute 2tsp of maida with 2tsp of water instead of cornstarch?

    shilpa

    monika jain
    September 29, 2008 at 7:49 am

    hello’
    manjulaji, how are you
    i am monika
    staying in Noida, india
    i liked your recipes very much.
    they are so easy to cook and they are less time consuming.
    well i want to know the recipe for the cake can you give me that
    monika

    sunita
    September 29, 2008 at 7:26 am

    hello aunty,
    kulfi was really great but I would like to request u on behalf of my daughter as she also liked your gajar halwa recipie a lot ,can u give recipie of home made mawa sweet I will be thankful as she ate in india since then she’s been asking me to ask u.
    love & regards

    kirti
    September 9, 2008 at 7:39 am

    hi manjula aunty,

    your recipes rock..they are so0o0o0 easy to make and i can find all the ingredients here in singapore…..! i can’t wait for more… i love the masala french fries the most… they taste extremely nice… thanks aunty…

    Jaya
    September 9, 2008 at 3:14 am

    Hi Sarika,
    In USA it is sold under the name “Saran Wrap”. Just ask a clerk when you go to the American grocery store. It’s sold along side things like aluminum foil. Saran Wrap is a brand, you can buy other brands of this cling film also. Good luck.

    sarika
    September 8, 2008 at 7:31 pm

    Hi manjulaji,
    I tried upma recipe and it came out very nice…Thanks a lot
    manjulaji ,why pista kulfi recipe video is not available….I dont know where i can find cellophane wrap .Can u please help me out.I live in usa..can u please tell me where can i find it.

    Premila
    September 8, 2008 at 3:04 pm

    Hello, This looks every good. Will try it soon. As diwali is on its way I am getting ready to preparing for it andI am looking a recipe for Gugaras not sure if this is the correct spelling. If you can help it would be great.
    bye

    shamaila
    September 2, 2008 at 2:33 pm

    Hello, Manjula ji I really like you and your recipes I am a pakistani .But now I live in Germany. I have learned too much recipes from you thank you very much for giving us too much love and you teach us very well thank you and god bless you.
    Shamaila Sheikh from Germany.

    ayesha sajid
    August 28, 2008 at 3:18 pm

    hello aunty
    i am amazed… completely amazed… after seeing this recipe…
    the simplest kulfi recipe i hav ever come across… and the best past… no fancy ingredients… i guess i hav everyth handy… so m gonna try this tmrw itself…
    thanks!!

    mrs.asma zakir
    August 25, 2008 at 7:45 am

    hello aunty
    you are doing a great job,your show was so understandebly taught,i really liked it

    anitha
    August 18, 2008 at 9:44 am

    thank u so much aunty …. awaititng for more recepies from u …. 🙂

    Manjula Jain
    August 17, 2008 at 7:30 am

    Hi Anita,
    corn flour is a flour and corn starch is a thickener and this work really good with milk, provides the creamyness and thicken the milk. Check in the grocery store where they keep baking thing.
    If you really cannot find it, then just omitting it and use half more slice of bread.

    anitha
    August 17, 2008 at 12:15 am

    hi aunty is corn starch and corn flour same , can i use corn flour in this recepie

    Manjula Jain
    August 16, 2008 at 7:51 pm

    Hello Dipti,
    I think you neede to boil the milk little more.

    Dipti Malik
    August 15, 2008 at 12:03 pm

    Oh! I tried it but still there were ice crystals………….will increasing the quantity of corn starch help.

    Shehla
    August 14, 2008 at 3:06 pm

    Dear Auntie,
    I watched your video and will try it soon.I have a comment I hope you won’t mind.You are looking really nice in this video.

    Dipti Malik
    August 8, 2008 at 2:14 pm

    This looks really delicious……….will surely try this 🙂

    Sowmya Chandrasekaran
    August 7, 2008 at 4:13 pm

    Hi Manjula aunty,

    I tried this receipe and it came out very nice!

    Thanks

    Sowmya Chandrasekaran

    Jaya
    August 3, 2008 at 9:08 am

    Hi Yameen, have you checked the grocery stores for it?

    If you really cannot find it, then just omitting it is probably the best solution. There are not substitutes for everything. Although there are various kinds of starches and thickeners, they have different properties depending on what you mix them with.

    Some work better with dairy, some work better when heated, etc…

    yameen
    August 3, 2008 at 5:33 am

    anything which we can use in place of cornflour starch plz suggest soon.thanks

    Yatin
    July 30, 2008 at 5:08 am

    Hi Tam, I have know found the cellophane wrap it is called Cling Film,
    here in UK,

    Thanks for describing the item

    Gayatri Sharma
    July 28, 2008 at 8:06 pm

    Hello Manjulaji
    Yesterday i tried this recipe and it came out very well. Thanks for the simple and delicious recipe you gave us. My family also enjoyed this recipe very much.

    Tam
    July 28, 2008 at 5:04 pm

    Hi Yatin,

    U can find it wth the name of Saran wrap / plastic wrap sheet roll..it comes in a box similar to aluminium foil sheet roll.

    Hope it is of some help to u .

    Manjula Jain
    July 28, 2008 at 11:45 am

    Hello Yatin, food bag should work fine as long it is touching the kulfi milk, I dont know what you mean by not perfect I need to know little more to help.

    heena
    July 27, 2008 at 7:34 am

    if the people want they can add vanilla flavour powder which is also like starch and and easily find like other ice cream falvours,or we can use gelatine powder its also availabe in store and its also easy to find….m i right aunty…?

    Jaya
    July 26, 2008 at 12:58 pm

    Hi Annette, thanks for joining in and helping out. 🙂

    Annette
    July 26, 2008 at 12:32 pm

    Corn flour is the British term for the American corn starch, and so I’m betting that the same is true in Commonwealth countries. Hope that helps.

    Jaya
    July 25, 2008 at 5:57 am

    Hi Jayanthy, then go with Manjula’s advice. I had looked around on the internet and the terms can get confusing. There is something called corn flour which has no resemblance to corn starch – I should have caught that when I wrote my reply. You can tell true corn flour because it’s yellowish in color.

    I had read that in some places corn flour can be a local term for corn starch. Corn starch is a fine, silky white powder. Is that what your corn flour looks like?

    Jayanthy
    July 24, 2008 at 11:35 pm

    Hi Jaya,
    Thanks for your response.
    Aunty has already mentioned in one of her comments that corn starch and corn flour are different hence i looked for corn starch. But if corn flour is suffice for this recipe then i have it with me and i could go ahead try this recipe.

    Jaya
    July 24, 2008 at 8:20 pm

    Hi Jayanthy,
    Corn starch is also called “corn flour” or “maize corn flour”. It must be available in Singapore because it is a common ingredient in Chinese cooking used to thicken sauces.
    Potato starch is another type of thickener, but I don’t know if it will give the same result in this recipe as the corn starch/corn flour.
    I would try a few more stores and ask for either corn starch or corn flour. Let us know if you can locate it. 🙂

    Jayanthy
    July 24, 2008 at 6:58 pm

    Hi Aunty,

    I’m from Singapore.I looked for Corn starch in the baking section of the grocery store i want not able to find it , instead i could get potato starch can i use it.

    Thanks in advance.

    anu
    July 24, 2008 at 8:21 am

    Hello

    Is that corn startch and cornflour r same

    Yatin
    July 23, 2008 at 7:37 am

    Dear Manjula Auntie,

    You cook wonderful recipes I really enjoy making them, You have told us a wonderful new way to make Kulfi, I really enjoyed making it,

    Auntie Ji, I live in the U.K and I don’t know were to get Celleopane Wrap from, I used a normal food bag before but it did’nt come out perfect, please tell me.

    Keep it up Auntie ji,

    Manjula Jain
    July 22, 2008 at 11:56 pm

    Hi Tam, corn flour and corn starch both are different, you can find corn starch in any grocery store in there baking section

    Tam
    July 22, 2008 at 10:37 pm

    Awesome & cmpltly new technique of mking kulfi tht I hve come across so far.
    Will gve it a try tomorrow.One question :-

    Is corn starch same as corn flour ???

    Thanks in advance.
    Post more recipes cant wait for long !!

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