Kulfi is a dense Indian frozen dessert made by reducing milk for concentrated flavor and a texture that is richer and less airy than churned ice cream.
Whole milk and cream simmer slowly with milk powder and sugar before saffron, cardamom, rose water, and pistachios are folded in and frozen.
Stir more frequently as the milk thickens so the milk solids do not catch on the bottom of the pan.
Serving Suggestions
Serve in small clay cups or unmold onto plates and garnish lightly with pistachios and saffron.
Recipe Notes
Freeze for at least 8 hours. Cover the molds tightly and use within two weeks for the best flavor and texture.
Indian Pistachio Kulfi
Dense, creamy Indian frozen dessert flavored with pistachios, saffron, cardamom, and rose water.
Ingredients
Equipment
Method
Reduce the Milk:
- Combine the milk and cream in a wide heavy saucepan. Bring just to a simmer over medium heat, then reduce the heat.
- Simmer uncovered for 35 to 45 minutes, stirring and scraping the bottom often, until reduced by about one third.
Flavor:
- Whisk the sugar and milk powder into the hot milk. Cook for 5 minutes until smooth and slightly thickened.
- Remove from the heat. Stir in most of the pistachios, cardamom, saffron, and rose water. Cool completely.
Freeze:
- Divide among molds or cups, cover tightly, and freeze for at least 8 hours.
- Serve in the cups or dip molds briefly in warm water to unmold. Garnish with the remaining pistachios.
Nutrition
Notes
- Do not boil the milk hard; gentle reduction gives a smooth base.
- If using salted pistachios, rinse and dry them before chopping.
