Passion Fruit Kulfi
Prep time
Total time
Transport yourself to the tropics with our tangy sweet Passion Fruit Kulfi, made with fresh passion fruit pulp, hint of cardamom and saffron. Perfect way to enjoy tropical fruit in summer. If you are fan of mango, pineapple, lemon kind of tropical fruits, then you will love this passion fruit flavor in this Indian style kulfi dessert. My kids are crazy for this Kulfi. Sweet tangy flavor of passion fruit works well in fruit desserts, drinks and even some savory dishes. Earlier, I made Passion Fruit Panna Cotta and Pineapple Passion Fruit Mojito, but kulfi will always in top of the list.
Recipe type: Dessert
Cuisine: Indian
Serves: 7-8
  • 4-5 Passion Fruits or 1 cup Passion Fruit Pulp
  • 1 can Condensed Sweet Milk
  • 1 cup Whipping Cream
  • ½ cup Almond Flour/Powder
  • ½ cup Milk Powder
  • ¼ tsp Cardamom Powder
  • 4-5 Saffron Strands
  • 2 tbsp Milk
  1. If you are using the fresh passion fruit, then cut it into halves and remove the pulp with seeds using a spoon.
  2. Add the pulp into the blender with ½ cup of water and pulse it for few seconds. Strain the mixture into the big bowl using a fine strainer.
  3. Add the condensed milk, mix it well with a spoon till smooth and keep aside.
  4. Add milk and saffron in a small bowl, strand to soak and keep aside.
  5. Add whipping cream in another bowl and whip it using a whisker till soft stiff pick.
  6. Add the whipped cream into the condensed milk mixture, add milk powder, almond flour, cardamom powder, the soaked saffron mixture and mix it till all combined well.
  7. Pour the prepared mixture into the kulfi molds, insert the popsicle or ice cream sticks in each mold, cover it with foil and place it into the freeze about 5-6 hrs or till it sets hard.
  8. Now, Passion Fruit Kulfi is ready. Remove the mold, just run thru the regular tap water upside down, then remove it from the mold and serve chilled immediately and enjoy.
If you are using readymade passion fruit pulp, then you do not need to strain it.
Add sugar if you want too sweet. I have already used sweetened condensed milk, so it is sweet enough for us.
If you want nut free, then you can skip almond flour/powder.
Recipe by Binjal's VEG Kitchen at