Indian Pistachio Kulfi

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.

Servings 8 servings

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Freezing 8 minutes mins

Total Time 1 hour hr 10 minutes mins

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Equipment

• Wide heavy saucepan
• Wooden spoon or silicone spatula
• Eight kulfi molds or small freezer-safe cups
• Fine-mesh strainer
• Measuring cups and spoons

Ingredients

 

US CustomaryMetric

 

1x2x3x

Kulfi Base

• 4 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup whole milk powder
• 1/4 cup unsalted pistachios roughly chopped
• 1/2 tsp ground cardamom
• 1/8 tsp saffron threads crushed
• 1 tsp rose water

Instructions

 

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.

Notes

• Do not boil the milk hard; gentle reduction gives a smooth base.
• If using salted pistachios, rinse and dry them before chopping.

Nutrition

Calories: 280kcalCarbohydrates: 25gProtein: 7gFat: 18gSaturated Fat: 10gCholesterol: 55mgSodium: 85mgFiber: 1gSugar: 23g

Calories: 280kcal

Course: Dessert

Cuisine: Indian

Keyword: Indian Frozen Dessert, Pistachio Kulfi