Deliciously Creamy Passionfruit Kulfi You Can Make at Home
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes + 6 hours freezing
- Yield: 6 kulfis 1x
- Category: Dessert
- Method: Freezer
- Cuisine: Indian-Fusion
- Diet: Vegetarian
Description
This tropical twist on traditional Indian kulfi brings together the rich creaminess of condensed milk with the tangy brightness of fresh passionfruit. Perfect for summer days or as a unique dessert after a cozy meal, this homemade kulfi is both refreshing and indulgent.
Ingredients
- For the Kulfi Base:
- 1 liter (4 cups) whole milk
- ½ cup (100g) sugar
- ½ cup sweetened condensed milk
- ¼ cup heavy cream (optional, for extra richness)
- ¼ tsp ground cardamom
- 2 tbsp finely chopped pistachios or almonds (optional)
- For the Passion Fruit Swirl:
- 4–5 fresh passion fruits (or ½ cup passionfruit pulp)
- 2 tbsp sugar (adjust to taste)
Instructions
- Make the Kulfi Base: In a heavy-bottomed saucepan, bring milk to a simmer over medium heat. Reduce heat and simmer, stirring frequently, until reduced by half (30–40 minutes), scraping down sides regularly. Stir in sugar, condensed milk, and cream (if using). Simmer 5–10 more minutes until thick and creamy. Add cardamom and optional nuts. Let cool to room temperature.
- Prepare the Passion Fruit: Scoop out pulp into a bowl. Strain to remove seeds if desired, or leave some for texture. Stir in sugar and adjust to taste.
- Assemble and Freeze: Fill molds or small cups ¾ full with kulfi base. Add 1–2 tsp of passionfruit pulp to each and swirl gently. Insert sticks if using. Freeze for 6–8 hours, preferably overnight.
- Serve: Dip molds in warm water for 10–15 seconds to release. Serve as-is or topped with extra passionfruit and chopped nuts.
Nutrition
- Serving Size: 1 kulfi
- Calories: 265
- Sugar: 24g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg
Passionfruit Kulfi. Even the name is kind of irresistible, right? If you’re anything like me, you’ve eyed the piles of summer passionfruit at the market and wondered what the heck you’d actually use them for. They smell amazing. But how about something fun? Let me tell you, passionfruit kulfi is my go-to for backyard afternoons when you want to look like a five-star dessert wizard (and trust me, it’s way easier than people expect). Not all of us have ice cream makers or a ton of time, but this creamy treat doesn’t need any fancy gadgets—just a bit of mixing, a little patience, and your appetite.
Passionfruit Kulfi
So, first, we should talk basics. Passionfruit kulfi is this super creamy, frozen dessert popular in India and parts of the Middle East. If you’ve had regular kulfi before, you know it’s sort of like dense ice cream but with bigger personality. The difference with passionfruit? Oh, wow, it’s a punch of tangy and sweet at the same time. It always ends up being that dessert people grab seconds (or even thirds) of—no joke. My cousin is obsessed.
You don’t need eggs for this, which I think is fantastic. Milk, condensed milk, and cream are the main things. Some folks add a bit of cardamom, but with passionfruit I like to keep it simple. Just let the fruit shine! Another strong opinion of mine? Use ripe, wrinkly passionfruits for the best flavor. Trust me, underripe ones are just too sour.
Whenever I make passionfruit kulfi, I sneak a spoonful after mixing. Don’t blame me, it smells like tropical sunshine. I’ve tried skipping that little taste test before freezing—can’t do it. You’ll get it.
“I tried making this passionfruit kulfi for a family dinner, and everyone freaked out—in the best way! The mix of creamy and tangy is something you just can’t buy in stores.” – Jamie D.
What You’ll Need
Simple stuff! Here’s your tasty ticket:
- 2 cups whole milk (regular is good, but go full fat for extra creaminess)
- 1 cup heavy cream
- 1 can sweetened condensed milk (the magic ingredient)
- 4-5 ripe passionfruits, pulp and seeds scooped
- 1/4 teaspoon cardamom powder (optional—but adds a hint of something fancy)
- Pinch of salt
That’s it. You probably have most of these already if you’re a dessert lover.
How to Make It (Anyone Can Do This)
Step by step? Absolutely. Here’s how you actually make this passionfruit kulfi at home:
First, get your milk bubbling gently on the stove. Keep stirring, otherwise it can stick and uh, nobody likes burnt flavor. Let it reduce a bit (maybe 10 minutes?) but don’t stress. Stir in your heavy cream and sweetened condensed milk. Let it heat for five more minutes, keep stirring! The mix should be dreamy and slightly thick.
Off the heat, toss in the pinch of salt and cardamom if you want it. Now the magic—add your passionfruit pulp. Mix it well. Honestly, it’s hard not to just eat the bowl as is.
Pour into molds or small cups or even popsicle sticks, if you’re low on proper kulfi gear. Slide ‘em into the freezer. Overnighter is best, but four to six hours usually works if you can’t wait.
To serve, run a knife around the edge and pop them out. Cold, creamy, tangy, and just sweet enough.
Tips to Really Nail It
I made a bunch of silly mistakes before I figured out the rhythm of passionfruit kulfi. So, a few things to save you from my kitchen fails:
- Use very ripe passionfruit, because the sweeter the better. Trust me.
- If you hate seeds, strain the pulp—but honestly, I love the crunch.
- Don’t skimp on the chilling time, or they’ll melt way too quick.
And, side note: try not to eat all the mix before freezing. This happens.
Serving Suggestions
Now the fun part—what to do once your passionfruit kulfi is ready to go?! Here’s a few ideas:
- Pop one out, sprinkle some extra passionfruit on top if you want extra zing
- Sometimes I drizzle a tiny bit of honey or condensed milk. Major treat.
- Got friends over? Serve with a handful of chopped pistachios for crunch
You’ll look like you worked way harder than you did. Doesn’t get better.
Why You’ll Make This Over and Over
Okay, final review: passionfruit kulfi is super easy, uses basic stuff, and tastes absolutely epic. You don’t need a machine. You don’t have to be an expert. And somehow it still feels fancy every time. My advice? Make extra, because these disappear faster than you think.
If you want even more dessert ideas or need backup on how to pick passionfruit, check out this handy g-uide (swear by it). You can totally make this. Take a picture, brag a little. That’s what food is for!
Go on, give passionfruit kulfi a shot. You’ll thank yourself on that next hot day—promise.
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