Chikoo & Almond Kulfi with Dairy Milk Chunks A Summer Special

Written by Neelanjana Mondal | June 24, 2025

This recipe is an easy way to turn ripe chickoos (sapotas) into a rich, frozen dessert that doesnÕt need an ice cream maker and a great way to beat the heat. The kulfi in this recipe gets its creaminess from the reduced milk and milk powder, while the toasted almonds add an extra pop or flavour and crunch. What makes this version fun is the addition of the Dairy Milk chocolate chunks Ð use the room temperature chocolate for a better mouthfeel. ItÕs a good mix of creamy, nutty, and sweet, and itÕs perfect if youÕve got extra chickoos lying around that need to be used up. The steps are straightforward, and the results are reliable, even if itÕs your first time making kulfi at home.

Chickoo Almond Kulfi with Dairy Milk Chunks

Ingredients:

• 5-6 chickoos, seeds removed and roughly chopped (with skin)
• 1 1/2 tbsp almonds, toasted (plus 4-5 almonds extra)
• 1/4 cup sugar
• 2-3 tbsp milk powder
• 1/2 tsp cardamom powder
• 3 cups reduced milk

For the garnish:

• Chickoo slices, per requirement
• Dairy Milk pieces, per requirement

Instructions:

1. Take the toasted almonds and roughly chop them. Then take the extra 4-5 almonds and add them to a dry grinder jar and grind until you have coarse crumbs.
2. Next, add the chickoos, sugar, milk powder, cardamom powder, and grind them into a fine paste.
3. Transfer the freshly ground paste into a bowl, add half of the chopped almonds, reduced milk and mix well.
4. Clean and dry some metal kulfi moulds or plastic ones, whichever you might have. Pour the mixture into the kulfi moulds, then seal with their lids and freeze for 6-8 hours.
5. Once the kulfi has frozen, demold by quickly dipping them in warm water. Then roll them in the almonds to have a nice textured, nutty surface.
6. Cut the kulfi into halves and serve it on a plate.
7. Garnish the kulfi with fresh (peeled) chickoo slices, the Dairy Milk pieces (room temperature) and serve fresh.

Tips & Tricks

• Pick ripe chickoos: The key to a flavour packed kulfi is using fully ripe chickoos, that are pungent and almost at the stage where the fruit flies are starting to notice; they should feel soft to the touch. Unripe chickoos can be grainy and slightly bitter not to mention hard to taste, which will affect the kulfi flavor. If you're unsure, leave them at room temperature for a day or two until they soften.
• No kulfi moulds: If you donÕt have traditional kulfi moulds, small paper cups, silicone muffin cups, or even an ice cube tray will work. Just cover the top with foil and insert a wooden stick or toothpick through the center before freezing, then peel or cut away the cups.

• Making reduced milk: If youÕre not using store-bought evaporated milk, you can easily make it by simmering full-fat milk over low heat. Stir often to prevent it from sticking to the bottom, then reduce the milk, until it thickens and goes down to about one-third of its original volume. Reduced milk adds richness and makes kulfi creamier and denser.
• Peeling the chickoos is optional: The recipe uses chickoos with skin for convenience and added fiber, but if you prefer a smoother consistency in the kulfi, you can peel the fruit before blending. This can help if your blender isnÕt very powerful or if you're aiming for a silkier finish.
• Toasting Almonds is Important: Toasting the almonds enhances their flavor and gives a nice crunch. For the coating, grinding a few almonds into coarse crumbs gives the outside of the kulfi a bit of texture without being too chunky. You can even mix in a pinch of sea salt for a contrast if you like a sweet-salty combo.
• Dairy Milk Chocolate: Cut the chocolate into small chunks and let them come to room temperature before garnishing. If used straight from the fridge, Dairy Milk can be too hard and will stick out like shards, injuring gums against the softness of the kulfi. Room temperature chocolate melts slightly thanks to the heat outside which makes each mouthful rich and indulgent.

• Tip for Freezing: Place the kulfi moulds upright in the coldest part of your freezer. Avoid opening the freezer frequently in the first few hours to allow the kulfis to set evenly and without ice crystals.