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Indian Street Ice Cream

Prep time:
Cook time:
Servings: 4


Cost per serving $0.73 view details


  1. In a cup take 1/4 cup of milk and dissolve cornflour and keep aside.
  2. In a heavy bottomed pan, pour the remaining milk,condensed milk and sugar. Mix well. Bring it to boil on a low flame.
  3. Keep stirring, and do scrap the cream from the sides of the pan. Keep stirring until the milk thickens and reduces to 3/4th .
  4. Now add the cornflour mix to it slowly, and keep stirring and make sure no lumps are formed inside.
  5. Add the crushed cardamom, saffron and pistachios to it. Mix well.
  6. Take out from heat and let it cool.
  7. Once cooled down, transfer it to kulfi mold or popsicle mold or in any other mold you like.
  8. Insert a ice cream stick or toothpick in the centre and freeze for at least 4-5 hours.
  9. Before serving take it out and place the mold under running tap water for a few seconds. Rotate once and pull the kulfi from the mold with the help of the stick.
  10. While serving garnish with chopped pistachios and serve immediately.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 104g
Recipe makes 4 servings
Calories 367  
Calories from Fat 76 21%
Total Fat 8.76g 11%
Saturated Fat 4.24g 17%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 91mg 4%
Potassium 333mg 10%
Total Carbs 67.69g 18%
Dietary Fiber 0.9g 3%
Sugars 64.37g 43%
Protein 7.06g 11%


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