Walnuts in


Walnut Kulfi


  • 750ml full-fat milk
  • ½ cup California walnuts, soaked overnight
  • 4 tablespoons sugar (5 if you prefer slightly sweeter)
  • 3 tablespoons whole wheat flour
  • 1/3 cup milk, plus 4 tablespoons milk
  • 100ml cream
  • ¼ teaspoon ground cardamom
  • Few strands of saffron
  • 2 tablespoon toasted walnuts, crushed


  1. Drain the soaked walnuts, then dry grind them to a coarse texture. Add 3-4 tablespoons of milk and grind to make a smooth paste.
  2. In another bowl, add the whole wheat flour. Using 1 tablespoon at a time, mix the flour with the 1/3 cup of milk to make a flowing liquid paste. Keep in mind to add the milk in batches, else lumps might form.
  3. In a heavy-bottomed pan, add milk and bring it to a boil on medium flame, stirring occasionally.
  4. Reduce the heat to low and add in the whole wheat paste, stirring continuously to avoid lumps. Increase heat to medium-low and cook till the milk in the pan thickens, for approx. 10-15 minutes, stirring constantly.
  5. Once the milk has thickened, add the sugar, saffron strands, cardamom powder, and walnut paste, and cook for another 10 minutes on medium-low.
  6. Add in the cream, and cook for another 5-10 minutes till the mixture consistency is a thick rabri-like consistency.
  7. Turn the flame off and allow the walnut kulfi mixture to cool down completely. Stir occasionally to avoid film forming on top.
  8. Once the mixture is completely cooked, pour into a freezer-friendly container with a lid, and chill in the freezer for 1-2 hours, till the edges start freezing.
  9. Remove from freezer and with a hand blender beat mixture for 1-2 minutes. You can also use a blender for this. 10. Pour the mixture into kulfi molds along with some chopped walnuts. Close the lid tightly and freeze for 8 hours or until the kulfi is set.
  10. To serve, dip the kulfi moulds in warm water (not hot) for 10-15 seconds till the edges loosen. The kulfi will easily release from mould. Serve on a plate garnished with chopped walnuts.