Denser and creamier than ice cream—Kulfi is a traditional frozen treat beloved in Nepalese culture. Its subtle yet exotic flavours make it a standout dessert that’s simple to prepare. Made with khoya (also known as mawa or evaporated milk solids), this dessert has long been a family favourite. Wondering what sets it apart? Keep reading to find out.
Ingredients:
- 1 litre full-fat milk
- 200 ml condensed milk
- 100g sugar
- 2 tbsp cornstarch mixed with 3 tbsp water
- 1 tbsp cardamom powder
- A handful of crushed pistachios and almonds
Instructions:
- Heat the mixture in a wide, heavy-bottomed pan and give it an occasional stir until it reduces by half.
- Next, add the condensed milk and sugar to sweeten things up—stir it all together until it’s nicely blended.
- Now, slowly pour in the cornstarch-water mix while stirring constantly. Cook until it thickens.
- Stir in some cardamom powder for that amazing flavour, then let the mixture cool to room temperature.
- Pour the mixture into kulfi moulds or small cups, sprinkle some crushed pistachios and almonds on top, and cover with foil. If you’re using cups, pop in some wooden sticks.
- Freeze for 6-8 hours or until they’re nice and firm.
- When you’re ready to serve, dip the moulds in warm water for a few seconds, and the kulfi should slide right out.
For authentic Nepalese recipes and more culinary inspiration, Gurkhas is the ultimate destination. Our diverse menu features authentic dishes from Nepal, each crafted with fresh ingredients and bold flavours. Join us at our restaurant or try these recipes at home for a taste of authentic Nepalese cuisine.
