Mango To Lychee: 5 Fruity Kulfi Recipes To Relish This Summer
Image Credit: Indu Gouthi/facebook

Along with the scorching heat, summer also brings a variety of seasonal fruits. These fruits are not only juicy and yummy, but they also keep our bodies hydrated during this season. Mangoes, papaya, watermelons, muskmelons, and lychees are some of the summer fruits that are popular in India. These refreshing summer delights are also high in essential nutrients like vitamins, minerals, and antioxidants. 

Apart from eating directly, these fruits are also enjoyed in the form of smoothies, salads, cocktails, and juices. But have you ever tried making kufi with summer fruits? Made from milk and flavoured with cardamom, saffron, pistachios, and almonds, this luxurious dessert is the traditional ice cream of India. It comes in a variety of flavours and is loved by children as well as adults.

So, if you are planning to surprise your family with some yummy fruity kulfis, here are five recipes for you:

Mango Kulfi

Video Credits-Kanak's Kitchen/YouTube

Total Time: 9 hours

Servings: 4 


  • 1 cup ripe mango puree
  • 1 litre milk
  • 1/2 cup condensed milk
  • 1/4 cup sugar
  • 1/4 teaspoon green cardamom powder
  • 1/2 cup blanched, peeled, and crushed pistachios


  • Heat milk in a deep non-stick pan on medium heat, stirring frequently, till it boils. Reduce the heat and cook, stirring frequently, till it reduces.
  • Add the condensed milk and sugar, mix, and cook for 1-2 minutes. Add green cardamom powder, mix, and cook till the mixture thickens. Take the pan off the heat and let it cool to room temperature.
  • Transfer the thickened milk into a bowl, add the mango puree, and blend with an electric hand blender into a smooth mixture.
  • Pour the mixture into kulfi moulds until ¾ full, insert an ice cream stick in the centre of each mould, and freeze for 6–8 hours. De-mould and serve immediately.

Watermelon Kulfi 

Total Time: 10 minutes



  • 2 glasses of watermelon juice 
  • 2 tablespoons of sugar
  • ½ teaspoon rock salt
  • 1 tablespoon of lemon juice


  • Add watermelon juice, lemon juice, salt, and sugar to a bowl and mix till the sugar melts.
  • Pour liquid into the mould and put it in the refrigerator or deep freezer for 3 hours.
  • Serve cool.

Strawberry Kulfi 

Total Time: 8 hours



  • 1 cup pureed strawberries
  • 12 oz. evaporated milk
  • 1 pinch of salt
  • 1/2 cup heavy cream
  • 1/2 cup organic cane sugar
  • 1 tablespoon pistachios (sliced, for garnishing)


  • Blend strawberries, sugar, evaporated milk, and a pinch of salt in a blender until all the sugar is dissolved. 
  • Add the heavy cream and mix gently with a spoon. Chill the mixture for about 2 hours. Churn the mixture in the ice cream maker for about 35 minutes.
  • Transfer the kulfi into a freezer-safe container and freeze it for 5–6 hours before serving. Garnish with chopped pistachios while serving.

Blueberry Kulfi 

Total Time: 7 hours



  • 1 cup of blueberries
  • 1/2 cup condensed milk
  • 1 litre milk
  • 4 tablespoons honey


  • Take a pan and heat milk; keep stirring. Once it starts reducing, add in the condensed milk until it turns thick and creamy.
  • Turn off the flame and add finely chopped blueberries and honey. Give it a nice mix. Pour it into the moulds.
  • Next, take the moulds, refrigerate for 6 hours, and serve chilled.

Lychee Kulfi 

Total Time: 4 hours



  • 1 litre of milk
  • Flesh of 1 tender coconut 
  • 10-12 lychees, seeds removed  
  • 1 cup coconut milk powder 
  • 1 cup milk powder  
  • ½ cup sugar  


  • Pour milk into a deep non-stick pan, add coconut milk powder, milk powder, sugar, coconut flesh and lychee. Whisk well and cook till the mixture comes to a boil. 
  • Cool down to room temperature. Fill up kulfi moulds with this mixture and keep in the freezer till well set. 
  • Remove from moulds and serve immediately.