Kulfi

Milk reduced until it is barely milk anymore.

Kulfi is not churned. It is slow-reduced, poured and frozen dense, which is why a bite resists before it melts.

What makes Sanju Icecream kulfi different?

Our kulfi is made by slow-reducing natural milk on the Kandivali floor until it thickens and caramelises on its own, then setting it with no air whipped in and no stabilisers to hold it together. Saffron, pistachio and almond do the colouring and flavouring — there are no synthetic colours or artificial flavours. Each batch is rapid cooled to -18C and carries a 1 to 2 week shelf life.

Malai Kulfi

Milk slow-reduced until it turns nutty and dense, set on a stick with nothing to lighten it.

All yearEggless

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Malai Pista Kulfi

Reduced milk with pistachio cleaned, roasted and cut in our own kitchen the same week.

All yearEggless

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Kesar Badam Kulfi

Saffron steeped in warm milk, almond slivers folded through at the end. Colour comes from the saffron alone.

All yearEggless

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Alphonso Mango Kulfi

Made only while Alphonso is in season, from pulp we press on the floor in Kandivali.

March to JuneEggless

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Formats

Stick, matka, family pack

Stick

The classic. Best eaten within a minute of leaving the freezer.

Matka 90ml

Set in clay, which pulls a little moisture and firms the edge.

Family pack of 6

Carried home in insulated packing within a 4 km radius.