Recipe by Tanushree Mathur

Serves 10 – 12


  • 1/2 kg vanilla ice cream
  • 1 tin condensed milk
  • 1 tin evaporated milk
  • Saffron, a generous pinch soaked in milk
  • 7 – 8 peeled green cardamom
  • Cashews, pistachios, almonds


  • Take out the ice cream from the freezer and let it come to room temperature.
  • Meanwhile, grind the nuts and cardamoms coarsely using a blender or pestle and mortar.
  • Mix all ingredients together using a balloon whip.
  • Pour into molds and cover with foil.
  • Freeze for a minimum of 4-6 hours, preferably overnight.

Download PDF here: Tanushree Super Quick Kulfi