• Large pinch of saffron threads
  • A few drop yellow food grade color
  • 1 cup khoya
  • 4 cups California walnut milk
  • 1 cup castor sugar


  • 1/4 cup California walnuts, chopped roughly
  • 2 tablespoons candied fruits


  1. Pour walnut milk into a heavy bottomed pan. Allow it to boil till it reduces to half its original quantity. Add khoya, sugar, saffron threads, yellow food color and chopped walnuts.
  2. Stir well. Keep aside.
  3. Pour the mixture into freezer proof candy moulds/trays or in an ice cream box.
  4. Place in the freezer overnight to firm.
  5. Quickly dip the base of each mould in hot water to loosen the kulfi and turn out onto serving plates.
  6. Garnish with some more California walnuts, candied fruits and saffron strands, if needed.