High-protein, low-cal, and gram-worthy: How Kulfi got its glowup

The recent launch of ‘protein kulfi’ by an FMCG giant created quite a stir. Each 60g pack of this 'healthy' kulfi apparently has 10g of protein and only 57 calories - a clever positioning for a protein deficient nation. *

But the real story is one of a delicious resurgence - the traditional desi dessert has made a comeback as a trendy treat. Between 2023 and 2024, India’s kulfi exports grew by 31%, according to trade data by Justdial and as per a data by Volza, the biggest importers of kulfi are the United States, Bhutan, and Singapore.

For generations, kulfi wore its street creds proudly. On family trips to the chowpatty, at sherbet and chaat stalls in summer and occasionally served at wedding banquets. The dense, creamy, frozen dessert did lose out to more exciting ice-creams and gelatos. But this summer has been big on love for nostalgia. Including the humble kulfi that’s got a fashionable glow-up.

The healthy twist to indulgence

How do you take a creamy, dairy-rich, decadent dessert and make it healthy? You innovate. “Indian kulfi is being redesigned to reflect modern nutritional demands,” says Chef Sanaa Khattar from CYK Hospitalities. “So we are using toned milk, nuts, and natural sweeteners like coconut sugar or jaggery. Ingredients such as turmeric, basil seeds, saffron, and dried fruits also boost both flavour and nutrition.”

Since kulfi is meant to be denser and creamier than ice-cream, makers are sticking to slow cooking and natural reduction of the milk without any chemical stabilisers. “It preserves the dessert’s soul,” says Khattar.

Chef Shivansh Bhasin, head chef at Quarter Plate by Kunal Kapur says, “The challenge with enhancing protein content in desserts lies in preserving indulgence while boosting nutrition. We achieve this by incorporating nutrient-dense ingredients like nuts, seeds, Greek yoghurt, almond flour, and chickpea flour — creating sweets that please the palate without compromising on health.”


Bespoke kulfi? Why not?

It’s not just health but personalisation that’s fuelling the kulfi resurgence. “The most exciting trend is the rise of customisable kulfis,” says Nesar Akhtar, owner Shaan’s Restaurant & Banquet. “Customers can choose their base — malai, saffron, paan, or coconut — and add mix-ins like caramelised figs, sea salt, or dark chocolate shards. The combinations are endless, adding a gourmet twist to a traditional treat.”

There are dietary preferences too. Gagan Anand, founder of Scuzo Ice ‘O’ Magic, explains how their gelato kulfi is still made with creamy milk. “But the sugar is regulated to match client preferences.”

Your treat is a swipe away

Long considered too delicate for frozen delivery, kulfi is now thriving on quick-commerce platforms. Its natural density and stability make it ideal for logistics, making it an easy choice for those seeking authentic desserts without having to wait for it. Think house parties and sudden cravings for something sweet and familiar.

“Although I love eating kulfi at local shops, being able to order it online makes it easier to relive those childhood memories,” says Anusmita Bera from Kolkata, who is a fan of kulfis. “Each bite is a blend of nostalgia and novelty — that’s why it remains one of my all-time favourites.”

Moreover home-grown brands are embracing playful formats: spirals, hearts, layered cubes, and even terracotta pots. "Artisanal producers are embracing packaging that reflects both tradition and innovation,” says Azra Golam, director of sales at Aminia. “We’re seeing biodegradable wraps, glass jars, reusable tins, and even labels that narrate the story behind each kulfi. Some brands offer interesting moulds for home freezing — turning kulfi-making into an experience.”

Kulfi trends to watch:

• No artificial additives, locally sourced fruits.
• Fusion and global flavours: Miso caramel, rose-lavender, tiramisu
• Plant-based and lactose-free varieties for the health-conscious
• Gourmet kulfi bites, scoops, and sticks that are IG-friendly and shareable .

— Master Chef Karishma Sakrani, Consultant Chef at Kynd Cafe & Bar, Pune.

Make your own kulfi

• Start with full-fat milk and reduce it slowly — that’s where the richness comes from.
• Stir regularly and let it thicken naturally for that signature creamy texture.
• Swap refined sugar for jaggery or dates for a healthier, deeper sweetness.
• Add a pinch of cardamom or a few saffron strands to elevate the flavour.
• Feeling adventurous? Try flavours like coffee, matcha, or even sea salt caramel — kulfi is endlessly versatile.
• Top with caramelised nuts, rose petals, fresh berries, or even pair with a warm brownie or biscuit crumble for contrast.

— Master Chef Ajay Chopra, consultant chef at Jugnu, Goa




(* Study by International Food Policy Research Institute)