">Elderflower & Cardamom Kulfi | Indian Recipes | Our Modern Kitchen Elderflower & Cardamom Kulfi | Indian Recipes | Our Modern Kitchen Print

Ice cream always feels like a treat, but Kulfi, the traditional Indian ice cream, feels particularly special. 

Whilst western ice cream is usually made using an egg-custard base, kulfi is traditionally made using only milk, simmered and reduced down for hours resulting in a denser, chewier texture. This also gives kulfi a wonderful and very specific nutty, caramelized taste, usually enhanced with chopped nuts and then typically flavoured with rosewater, cardamom or saffron. A wonderfully sweet and exotic treat.

Kulfi often seems particularly associated with the delicate, floral flavours of rosewater – We have chosen to riff on this with a similarly delicate and floral flavour though one considerably less exotic to British palettes – Elderflower.



1 1/2 tsp Cardamom Powder (about 12 pods, ground)

1 can Evaporated Milk (354ml)

295g Heavy Cream

80g Light Brown Sugar

4 Tbsp Elderflower Syrup or cordial

Chopped Pistachios for topping (optional)


  1. In a medium-sized pan, place the evaporated milk, heavy cream, light brown sugar, cardamom powder and elderflower syrup.
  2. Place the pan over medium-low heat, stirring continuously to prevent it from sticking to the pan until it starts to lightly boil. 
  3. Remove from the heat and set the pan into a large bowl of ice-cold water, stirring the mixture until it cools down. 
  4. Once the mixture is cold, pour through a fine-mesh sieve set over a container with a spout. 
  5. Pour the strained mixture into popsicle moulds. Alternatively, you can pour it into the cups of a muffin tray or individual ramekins. 
  6. Cover with foil and place into the freezer for 4 hours before serving. 
  1. After one hour, or once the surface is a little bit firm, remove the kulfis from the freezer and add the chopped pistachios over the exposed surface. This is entirely optional but will add a lovely taste and texture to your kulfis. 
  2. If you want to serve your kulfis as popsicles, cover each mould with a little square of foil and poke popsicle sticks through the middle of the individual kulfis. The foil should keep the stick upright. Place the kulfis back in the freezer for a remaining 3 hours.


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