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Indian pistachio kulfi served in clay cups with saffron and cardamom.

Indian Pistachio Kulfi

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Dense, creamy Indian frozen dessert flavored with pistachios, saffron, cardamom, and rose water.
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Prep Time 15 minutes
Cook Time 55 minutes
Freezing 8 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Indian
Calories: 280
Ingredients Equipment Method Nutrition Notes

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

Equipment

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

Method
 

Reduce the Milk:
  1. Combine the milk and cream in a wide heavy saucepan. Bring just to a simmer over medium heat, then reduce the heat.
  2. Simmer uncovered for 35 to 45 minutes, stirring and scraping the bottom often, until reduced by about one third.
Flavor:
  1. Whisk the sugar and milk powder into the hot milk. Cook for 5 minutes until smooth and slightly thickened.
  2. Remove from the heat. Stir in most of the pistachios, cardamom, saffron, and rose water. Cool completely.
Freeze:
  1. Divide among molds or cups, cover tightly, and freeze for at least 8 hours.
  2. Serve in the cups or dip molds briefly in warm water to unmold. Garnish with the remaining pistachios.

Nutrition

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

Notes

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