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Almond Kulfi

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“This is a simplified and much quicker way of making Kulfi, a traditional Indian dessert. Serve it now on the Zaar World Tour 2005, or make it for Diwali (festival of lights); the most widely celebrated festival in India. This year Diwali falls on 1 November (I think). The recipe comes from a cutting I saved from the November 2001 Sainsbury’s magazine. You can change the teaspoon of vanilla extract for 2 tablespoons of brandy if you wish. Freezing time is included in the ccoking time.”
4hrs 10mins

Ingredients Nutrition

  • 110 g ground almonds (4 oz)
  • 1 tablespoon sliced almonds
  • 8 whole blanched almonds
  • 1 (410 g) can evaporated milk (14 oz)
  • 4 tablespoons superfine sugar
  • 1 teaspoon vanilla extract
  • grated chocolate (to garnish) (optional)


  1. Whisk the evaporated milk, sugar and vanilla extract (or brandy) for 1 minute; add the ground almonds and whisk for a further minute; stir in the flaked almonds.
  2. Pour the kulfi mixture into an 850ml (1 ½ pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).
  3. Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.
  4. Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.

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