Egg Free | Soy Free
An extremely easy and relatively low sugar Kulfi [pronounced Kul-fee] recipe for times when you want to get together with friends and family, enjoy a good dessert and wow your guests without slaving off in the kitchen. Serve it as is, or on top of boiled and chilled “Falooda” Noodles.
Eid ul Adha is right here, and just like no Eid ul Fitr is complete without a “Sheer Khurma” (Pakistani Vermicelli Milk Pudding).
“No Eid Ul Adha is complete without a variety of red meat, and something richly sweet to end the note.”
And, that is why my friends I finally present to you one of my most requested recipe on Instagram. The Easy No Cook Kulfi.
It can be made a night or even two weeks before. As long as it has been covered in an airtight container, you are good to go.
“The best part, it’s always a crowd pleaser.”
Now, before we get into the recipe. I am already letting you know that the cardamom amount is not a typo. That is exactly the amount of ground cardamom you will add into the milk mixture. It is the extra cardamom, addition of the Kewra (Pandan/Screwpine) essence, and the increased amount of ground nuts that add a very authentic, “only found in Pakistan flavor” to this Kulfi. Yes, I am fully aware that my Indian friends make Kulfi too. But, just like any other food, when the region changes, the flavors change with it. It doesn’t mean that a particular flavor is better than the other. It just means that you have preference to one based on the familiarity of those flavors.
When I was trying to come up with this recipe. The idea was to imitate the Kulfi I had in the summer of 2001 at my cousin’s Mehndi (a pre-wedding celebration where the bride’s hands are adorned with henna, while friends and family gather to sing songs and dance the night away) in Karachi, Pakistan. It was hands down the best Kulfi I have ever had in my life.
“So, when almost a decade ago, no cook Kulfi recipes started popping up online. I just knew that I had to try something on my own. And, after quite a few trials, I was finally able to replicate the taste and texture.”
The best part about this recipe is that instead of cooking the milk on slow flame and reducing it, which is traditionally done. We will use heavy whipping cream to get the same flavor without spending extra time in the kitchen and doing all the hard work. Yet, still achieve the same depth in flavor. The addition of bread slices adds the perfect texture which sets a Kulfi apart from a creamy ice cream as we know.
So, as I share this Kulfi recipe. I hope you will enjoy making and eating it as much as I do. This is one recipe that is very close to my heart. Not only because of its flavor, or the amount of times I experimented with it to finally get it “right”, but also because it brings back all the fun memories of the Pakistani weddings I got to attend as a child.
If you are celebrating Eid ul Adha. Then, Eid Moo Barak to you & your loved ones. If you are not, then hey this Pakistani version of ice cream is one dessert you don’t need to find an excuse to eat. So do make it and let me know how you like it : )
Easy and Authentic No Cook Kulfi
- Large Mixing Bowl
- Handheld Blender
- 9x14 Rectangular Serving Dish
- 4 slices white bread torn into small pieces
- 2 teaspoons ground cardamom (Elaichi Powder)
- 2, 12 oz cans evaporated milk
- 2, 14 oz cans condensed milk
- 1, 473 ml carton heavy whipping cream
- 1, 8 oz tub sugar free Cool Whip thawed
- 2 tablespoons almonds coarsely ground
- 2 tablespoons pistachios coarsely ground
- 10 drops Pandan/Screwpine essence (Kewra)
- In a large mixing bowl, add bread, cardamom powder, evaporated milk, condensed milk, heavy whipping cream, and Cool Whip.
- Blend using a handheld mixture, and then add 1 ½ tablespoons each of ground almonds and pistachios.
- Now pour this mixture into a 9x13 freezer safe dish. Cover with a cling wrap and put in the freezer. In about 4 hours or when the Kulfi is halfway set, take out the dish from the freezer, uncover it, and sprinkle the remaining ground almonds & pistachios.
- Cover again and freeze for at least 4 more hours or till the Kulfi is frozen completely.
- To serve, take the Kulfi out ten minutes before. This makes for easy slicing. Cut it into 20 pieces. and serve.
Note: The nutritional info is based on ingredients used in The UnModern Woman’s kitchen. Depending on the brand of ingredients used, nutritional count may or may not be approximate.
Have a question or thoughts about this recipe?
I love getting feedback. Please let me know in the comment section below : )
Sana aka The UnModern Woman