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
Scale
- 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