For a long time I have been trying to learn how to make traditional kulfi at home. Recently while reading a new cookbook, I came across this recipe and to my surprise it came out so well. I can’t tell you in words how awesome it turned out to be.
Traditionally Kulfi is made by heating whole fat milk over a long period of time which gives it a unique flavor. Pistachios, Saffron, Cardamom are also added to it which gives a nutty flavor.
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Cardamom and Pistachio Nut Kulfi
- Total Time: 12 hours 15 mins
- Yield: 4
Description
Kulfi is an Indian ice cream that is creamier and thicker than traditional ice cream.
Ingredients
- 1 3/4 cups (420 ml) of Evaporated Milk
- 1 tbsp of Cornstarch
- 1/4 cup (60 ml) of sugar
- 3 Cardamom Pods
- Scant 1/4 cup unsalted pistachio nuts,sliced ,plus extra to serve
- Scant 1/2 cup (120 ml) heavy cream
Instructions
- Pour the evaporated milk into a saucepan and bring to boil over medium heat. Keep stirring and do not let it burn. Tip in some cornstarch and sugar,reduce the heat to low and beat continuously until smooth. Continue to heat,stirring occasionally for about 5 minutes until thickened.
- Meanwhile, Crush some cardamom pods by pressing them hard using a pestle or back of knife. Scrape out the seeds,crush them and add them to the milk with pistachio nuts and cream and mix well.
- Switch off the stove and pour the mixture in popsicles mould or shot glasses lined with foil and freeze for about 6 hours or overnight.
- Prep Time: 12 hours
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 kulfi
- Calories: 180
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Frequently Asked Questions
What is kulfi, and how is it different from regular ice cream?
Kulfi is an Indian frozen dessert that I find creamier and thicker than traditional ice cream. Unlike churned ice cream, kulfi is simply cooked, flavored, poured into molds, and frozen without churning — which gives it a denser, more concentrated texture. Traditionally it is made by reducing whole milk over a long period; here I shortcut that with 1¾ cups of evaporated milk thickened with cornstarch.
How long does the kulfi need to freeze?
Freeze for at least 6 hours, or overnight for best results. The prep time listed as 12 hours reflects this freezing window — most of the effort is passive. Pour the cooked, cooled mixture into popsicle molds or foil-lined shot glasses and plan accordingly.
Kulfi looks so perfect and delicious.
congrats :)
Wonderful Pistachio Nut kulfi.. cant wait to try it..