Salted Caramel Kulfi Recipe

30 May Salted Caramel Kulfi Recipe

Last Updated on May 30, 2025 by blessmyfoodbypayal

Salted Caramel Kulfi Recipe with step wise pictorial and video method.

This recipe is a delightful fusion of traditional Indian Kulfi with Western favourite rich Caramel alongwith one uncommon ingredient for a dessert i.e. salt.

Having the chilled kulfi in your mouth with all the richness of milk and milk powder alongwith sweet, buttery, toasty and slightly bitter with a hint of salt is enough to make anyone spellbound.

Kulfi is typical indian dessert which is not exactly an ice cream. Where kulfi is dense, creamy and slightly chew, ice cream on the other side is light, airy and smooth.

The most common kulfi in India is khoye wali kulfi/khoya kulfi, which is made of evaporated milk i.e. khoya/mawa.

However there are other variations also and you will find them in this blog like malai kulfi (this one is Instant – no cook version).

Thereafter you will find bread kulfi, matka kulfi, mango kulfi and so on.

Yes, we want to bring your consideration towards the fact that don’t think caramel will make the taste of kulfi quite bitter. The sweet kulfi base when engulfed with salted caramel, it makes a unique flavour profile which is enough to tantalized your taste buds.

This kulfi recipe is such a simple that you neither need any complex ingredients nor any expensive appliance and not even complicated process to follow. All you need is milk, milk powder, sugar and few basic ingredients.

TIPS TO MAKE PERFECT SALTED CARAMEL KULFI

Use full fat milk and full fat milk powder for a perfect creamy kulfi.

We have used brown sugar but doesn’t mean you can’t use regular granulated sugar. Cook white the same way brown sugar is being cooked.

As it’s a brown sugar, so you must not have noticed the colour change but if it’s white sugar, it will begin to turn brown gradually.

Make the caramel first so that it gets a time to cool down a bit. The reason behind us that hotest caramel may not get dissolved completely in milk and there’s a likelihood of creating sugar crystals in milk.

If you don’t have milk powder, you can make it with milk only. Just skip MP.

Do stir the milk to prevent it from sticking and also you shouldn’t allow the formation of milk inside and also sticking to the sides of the pan. Keep stirring, keep scraping.

Add milk powder while whisking otherwise lumps will be formed.

In our recipe, lumps were there even after whisking so we had to churn the kulfi base before freezing.

Do cover the kulfi moulds with cling film or almunium foil before freezing otherwise ice crystals form in the kulfi.

In case you don’t have kulfi moulds, you can use paper cups for the same purpose.

STEP WISE PICTORIAL METHOD OF SALTED CARAMEL KULFI RECIPE 

MAKING OF SALTED CARAMEL

Take a non stick pan and add sugar in it. Put it on lowest heat and in a minute or two, sugar will begin to melt. Stir.

In few more minutes, sugar will completely melt and simultaneously start turning brown. As we are using brown sugar, so it is already brown. But white sugar will also turn brown.

When sugar melts and turns completely brown, add butter. 

Let butter melt.

Then add milk and simultaneously start mixing it.

Initially you will see the formation of crystals, but don’t worry. Keep on stirring on lowest heat.

Also add salt.

Soon the crystals will also melt.

At this stage, remove the pan and let the caramel syrup cool down. Keep aside.

MAKING OF KULFI

Add milk in a pan and let it boil. Keep stirring at intervals to prevent the milk from sticking at the bottom of the pan and at the same time to stop the formation of malai.

After the milk is boiled for 10 minutes, add milk powder while stirring simultaneously to prevent the formation of lumps.

Once milk powder is completely dissolved, add cardamom powder and mix.

Then add salted caramel sauce and mix well.

Also add corn flour slurry.

Let everything mix well together and boil for a minute.

Remove the pan from the heat and let it cool down completely.

Inspite of thorough stirring, there were some of the milk powder lumps in the kulfi base so add it to the blender jar.

Blend it to break the lumps.

Now pour the kulfi base in kulfi moulds.

Cover the moulds with cling film or almunium foil.

After giving a small cut in the middle of the cling film, insert the kulfi stick.

Freeze overnight or for 8-9 hours. As out kulfi moulds do not having any stand, so we have used individual glasses to keep the moulds straight in freezer.

After the said period, remove the moulds from the freezer, unwrap them and dip a mould in water for 2-3 seconds only.

Hold the wooden stick and carefully remove the kulfi out of the moulds.

Enjoy. 

SALTED CARAMEL KULFI RECIPE – RECIPE CARD

Salted Caramel Kulfi Recipe

blessmyfoodbypayal

Salted Caramel Kulfi recipe is a rich, creamy Indian frozen dessert blending traditional flavors with a modern caramel twist—perfectly indulgent!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Freezing time 10 hours hrs

Course Ice Cream

Cuisine Indian fusion

Servings 6 kulfis

Ingredients

  

1 cup = 250 ml

FOR SALTED CARAMEL SAUCE

• 1/2 cup sugar of your choice (we used brown sugar)
• 2 tbsp butter (unsalted)
• 1/4 cup Milk (full fat)
• 1/4 tsp salt

FOR KULFI

• 600 ml Milk (full fat)
• 1/4 cup milk powder (full fat)
• Cornflour slurry (1 tbsp cornflour + 3 tbsp milk)
• 1/4 tsp cardamom powder

Instructions

 

MAKING OF SALTED CARAMEL SAUCE

• Take a non stick pan and add sugar in it.
• Put it on lowest heat and in a minute or two, sugar will begin to melt. Stir.
• In few more minutes, sugar will completely melt and simultaneously start turning brown. As we are using brown sugar, so it is already brown. But white sugar will also turn brown.
• When sugar melts and turns completely brown, add butter.
• Let butter melt.
• Then add milk and simultaneously start mixing it.
• Initially you will see the formation of crystals, but don't worry. Keep on stirring on lowest heat.
• Also add salt.
• Soon the crystals will also melt.
• At this stage, remove the pan and let the caramel syrup cool down. Keep aside.

MAKING OF KULFI

• Add milk in a pan and let it boil.
• Keep stirring at intervals to prevent the milk from sticking at the bottom of the pan and at the same time to stop the formation of malai.
• After the milk is boiled for 10 minutes, add milk powder while stirring simultaneously to prevent the formation of lumps.
• Once milk powder is completely dissolved, add cardamom powder and mix.
• Then add salted caramel sauce and mix well.
• Also add corn flour slurry.
• Let everything mix well together and boil for a minute.
• Remove the pan from the heat and let it cool down completely.
• Inspite of thorough stirring, there were some of the milk powder lumps in the kulfi base so add it to the blender jar.
• Blend it to break the lumps.
• Now pour the kulfi base in kulfi moulds.
• Cover the moulds with cling film or almunium foil.
• After giving a small cut in the middle of the cling film, insert the kulfi stick.
• Freeze overnight or for 8-9 hours. As out kulfi moulds donot having any stand, so we have used individual glasses to keep the moulds straight in freezer.
• After the said period, remove the moulds from the freezer, unwrap them and dip a mould in water for 2-3 seconds only.
• Hold the wooden stick and carefully remove the kulfi out of the moulds.
• Enjoy.

Keyword how to make caramel kulfi, salted caramel kulfi recipe