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Hazelnut kulfi (Hejhalanata kulfi)

Serves 6-8
Course: Dessert
Cuisine: Indian
Keyword: hazelnut, kulfi
Author: Cyrus Todiwala


  • 200–250 g (7–9oz) Skinned hazelnuts
  • 250 ml (9fl oz) Full-fat milk
  • 500 ml (18fl oz) Double cream
  • 300 ml (10fl oz) Condensed milk
  • ½ tsp Green cardamom pods seeds ground


  • Preheat the oven to 130°C/260°F/Gas Mark 3/4.
  • Place the hazelnuts on a baking tray and toast in the oven for 20–25 minutes. Remove from the oven and let cool completely.
  • Place the milk in a saucepan over a low heat, until just warm.
  • Transfer most of the hazelnuts to a blender and pour over the warmed milk. Soak for about 30 minutes, then blend to a paste.
  • Add the cream to the hazelnut mixture, and then, tasting as you go and adding a little bit at a time, mix in the condensed milk and ground cardamom. The cardamom shouldn’t cancel out the flavour of the hazelnut and the sweetness can be adjusted with the addition of the condensed milk.
  • Place the bowl in the freezer for 20–30 minutes or until the mixture has thickened slightly.
  • Chop the remaining nuts and add these to the mixture, saving a sprinkling to serve. Pour the mixture into the moulds and return to the freezer until completely frozen. If making lollies, you can insert the sticks halfway through the freezing.
  • To serve, briefly dip the moulds into hot water and then turn out on a serving plate. Serve immediately, with the reserved chopped nuts sprinkled on top.


Kulfi is not an ice cream and will take longer than ice cream to melt and soften.