Indian Pistachio Kulfi
Dense, creamy Indian frozen dessert flavored with pistachios, saffron, cardamom, and rose water.
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
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