Easy Kaju Katli Kulfi in 2 mins

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Create a creamy, no-cook kaju katli kulfi in minutes—perfect for using fresh or leftover mithai for a delightful dessert twist!

Course Dessert

Cuisine Indian

Prep Time 2

Chilling Time 4

Servings matkas

Calories 265kcal

In a blender, combine the milk, kaju katli, milk powder, and cardamom powder. Blend until smooth and creamy.
Pour the mixture into kulfi molds or small matkas. Garnish with chopped nuts, rose petals, or additional pieces of kaju katli, if desired.
If using matkas, cover them with foil to prevent any ice crystals from forming on the surface.
Freeze for at least 4 hours or, for best results, overnight.
To Serve: If using kulfi molds, run the mold under hot water for a few seconds to release the kulfi easily. For matkas, remove the foil and serve directly with a spoon.

The recipe uses approximately 200 gms about 13-15 katlis, but feel free to adjust based on the amount of leftover mithai you have. If you’re using less, taste the mixture and add sugar if needed. If you have more, you can reduce the number of katlis.
This recipe is versatile! You can substitute other milk-based sweets like burfi, pedas, or leftover milk cake for a unique flavor twist.
For the creamiest texture, allow the kulfi to freeze overnight, letting it set fully for a smooth, luscious consistency.
For easy release from kulfi molds, run them under hot water for a few seconds. For matkas, simply remove the foil and serve directly.
This kulfi can be made a day or two in advance, so it’s perfect for parties or family gatherings when you need a quick, crowd-pleasing dessert!

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