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Pakistani Kulfi

Homemade Kulfi with Khoya

The best Kulfi needs a little touch of cardamom and a crumbling of khoya! This is how I make it and it's so easy!
Course Dessert
Cuisine Indian, Pakistani
Keyword Kulfi
Cook Time 40 minutes
Total Time 40 minutes
Servings 6
Author Rookie With A Cookie


  • 4 cups whole milk
  • 6 tbsp Sugar
  • 3/4 cups Khoya crumbled milk solids (store-bought)
  • 1/4 tsp cardamom seeds crushed
  • 1/4 cup chopped almonds and pistachios optional


  • In a stainless steel saucepan over medium heat, bring milk and sugar to a simmer until sugar has dissolved; a couple minutes.
  • Lower the flame and add in the crumbled milk solids.
  • Continue cooking the milk on a low heat for 30-40 minutes so the milk solids can dissolve. The texture will remain a bit grainy. Make sure to stir every once in a while to ensure that the milk doesn't catch at the bottom of the pan.
  • Add in the crushed cardamom seeds and nuts.
  • Pour the kheer in any freezer-safe molds (kheer molds are available online) and place in freezer for a few hours until the kheer is frozen.
  • To unmold, place a toothpick or popsicle stick into the center of the frozen kheerand place the mold in hot water for 10 seconds. Run a knife along the edge of the mold to loosen the kheer using the popsicle stick.
  • Enjoy!


  • You can get lollipop moulds and make you life easier! I chose the tough life :p