KULFA: The Cheat’s Version

This past week has been all about surviving the heat of summer.

Despite the short outbursts of rain here and there, it’s been SO hot.

The kind of hot where all you feel like doing is blasting on the air conditioner, putting Netflix on, and devouring mint chocolate chip ice cream (recipe coming soon!).

Kulfa: rich and creamy. Chuck-everything-into-the-blender easy!

It was on one particularly hot day that I was craving something cold, something creamy when I decided to hunt down a recipe that didn’t require much of my energy or time. Going through my huge recipe stash, I found this magical recipe. A Shireen Anwer classic I remember jotting down in my journal years ago.

Kulfa: rich and creamy. Chuck-everything-into-the-blender easy!


Kulfa or kulfi is a popular street food here in Pakistan. Its a frozen milk based dessert, perfect for a hot summer day. The authentic recipe calls for cooking down milk and sugar for hours and hours till its reduced to half. It’s a slow and tiresome process. The cheat version, however, is so much quicker and so much better!

Kulfa: rich and creamy. Chuck-everything-into-the-blender easy!

It’s rich, creamy, and sweet…not to mention delicious. And it is SOOO Easy to make. Chuck-everything-into-the-blender easy!

Try this cheats version, you won’t be disappointed.


2 slices of white bread, soaked in some milk
1 teaspoon cardamom powder1, leveled
2 Tablespoon almonds, roughly chopped
2 Tablespoon pistachios, roughly chopped
1 pack (200 ml) heavy cream, chilled
½ a tin (200 g) of condensed milk, chilled
1 small tin (210 g) evaporated milk, chilled
Blend all the ingredients in a blender till well combined. Pour the contents into an airtight container.2 Seal the top and place in the freezer overnight.
When ready to serve, wrap a warm kitchen towel around the container for a few seconds. Run a knife around the sides. Overturn the container onto your serving platter. Cut into slices. Sprinkle some chopped pistachios and almonds on top and enjoy.
1.       I made my own cardamom powder by grinding just the seeds of some cardamom pods. Wasn’t very fine, but I liked that it was a bit coarse.
2.      You can use ice cream or ‘kulfi’ molds.
Recipe source: Shireen Anwer

Kulfa: rich and creamy. Chuck-everything-into-the-blender easy!