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2 Ingredients Matka Kulfi _ Homemade Kulfi Recipe – Easy Kulfi Recipe
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A creamy, naturally sweet frozen kulfi made with just 2 real ingredients, no refined sugar, and all the nostalgic goodness of a classic Indian dessert.
Why You’ll Love This Recipe
If you are looking for a fuss-free frozen treat that feels indulgent yet wholesome, this 2 Ingredient Matka Kulfi is going to be your new summer favourite. Made with just full fat milk and badam milk powder, this easy kulfi recipe comes together with minimal effort and zero fancy equipment.
Full fat milk is a wonderful source of calcium and natural protein, while badam milk powder adds the rich nuttiness of almonds along with healthy fats and vitamins that support energy and skin health. With no refined sugar and no artificial flavours, this kulfi is a treat you can feel genuinely good about serving to your family.
- ✅ No refined sugar means you get all the sweetness from the natural richness of milk and almonds, making it a far healthier alternative to store-bought kulfi loaded with additives.
- ✅ Just 2 core ingredients means this recipe is incredibly beginner-friendly, budget-conscious, and perfect for those days when you want a homemade dessert without a long ingredient list.
- ✅ Full fat milk and badam milk powder together deliver a good dose of natural protein, healthy fats, and calcium, so this frozen treat is genuinely nourishing and not just empty calories.
- ✅ It is completely eggless and gluten-free, making it a dessert that nearly everyone at the table can enjoy without any worry or substitution.
Ingredients You’ll Need
(Full measurements in the recipe card below)
BASE
- • 2 cups full fat milk — high fat gives creamy texture
- • 3 tbsp badam milk powder — adds sweetness and richness
OPTIONAL TOPPINGS
- • pistachios — adds crunch and colour
- • kesar strands — classic kulfi flavour and aroma
Substitutions
| Ingredient | Swap |
|---|---|
| badam milk powder | condensed milk for extra sweetness |
| full fat milk | coconut milk for dairy free version |
| pistachios | cashews or almonds work well |
How to Make It — Step by Step
REDUCE MILK
Pour full fat milk into a heavy pan and bring to a boil on medium heat, then reduce to low and simmer until it reduces to about half
ADD BADAM POWDER
Add badam milk powder and stir well until fully dissolved with no lumps, simmer for 2 more minutes
ADD EXTRAS
Stir in kesar and chopped pistachios if using, mix well and let the mixture cool to room temperature
FILL MATKAS
Pour cooled mixture into matkas or kulfi moulds, top with extra pistachios and cover tightly with foil
FREEZE
Freeze for at least 6 to 8 hours or overnight, unmould and serve immediately straight from the matka
Tips for the Best Result
Full fat milk gives the kulfi a rich and creamy texture. Low fat or skimmed milk will result in an icy and less creamy kulfi.
Keep stirring the milk on low to medium heat to prevent it from scorching at the bottom of the matka or pan.
Cover the top of the matka tightly with foil or dough before freezing to prevent ice crystals from forming on the surface of the kulfi.
How to Store
Frequently Asked Questions
Yes, any store-bought almond or badam milk powder works perfectly in this recipe.
Badam milk powder already contains sweetener, so no extra sugar is needed. Taste and adjust if required.
Freeze for a minimum of 6 to 8 hours or overnight for best results.
Yes, pour the mixture into popsicle moulds, small cups, or any freezer-safe container.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 2 cup full fat milk
- → 3 tbsp almond milk powder/ badam milk powder (I used homemade)
- → Pistachios (Optional)
- → Kesar (optional)
Instructions
- 1. Pour full fat milk into a heavy pan and bring to a boil on medium heat, then reduce to low and simmer until it reduces to about half
- 2. Add badam milk powder and stir well until fully dissolved with no lumps, simmer for 2 more minutes
- 3. Stir in kesar and chopped pistachios if using, mix well and let the mixture cool to room temperature
- 4. Pour cooled mixture into matkas or kulfi moulds, top with extra pistachios and cover tightly with foil
- 5. Freeze for at least 6 to 8 hours or overnight, unmould and serve immediately straight from the matka
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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