Pistachio Kulfi

A rich, creamy Indian frozen dessert flavored with cardamom, pistachios, and slow-cooked milk. Denser than ice cream, kulfi is all about deep flavor and silky texture.

Ingredients

• 4 cups whole milk
• 1 cup heavy cream
• 1/2 cup sweetened condensed milk
• 1/3 cup sugar (adjust to taste)
• 1/2 cup unsalted pistachios (finely ground, plus extra chopped for garnish)
• 1/2 tsp ground cardamom
• 1/8 tsp saffron strands (optional, soaked in 1 tbsp warm milk)
• 1 tsp rose water (optional, for aroma)
• 1 tbsp cornstarch (optional, for extra creaminess)

Some ingredients are available to purchase HERE

Instructions

1. Reduce the milk

1. In a heavy-bottomed pot, bring the whole milk and cream to a gentle boil over medium heat.
2. Lower the heat and simmer, stirring frequently, until the mixture reduces by about half (this takes 30–45 minutes).
3. Scrape the sides often and mix the “malai” (cream solids) back into the milk for richness.

2. Sweeten and flavor

1. Stir in condensed milk and sugar.
2. Add cardamom and saffron (if using).
3. Mix in the ground pistachios.
4. If using cornstarch, dissolve it in 2 tbsp cold milk and add now, cooking for 2–3 more minutes until slightly thickened.

3. Finish the mixture

• Remove from heat.
• Stir in rose water (optional).
• Let the mixture cool completely.

4. Freeze

1. Pour into kulfi molds, small cups, or popsicle molds.
2. Cover and freeze for at least 6–8 hours or overnight.

5. Unmold and serve

• Dip molds briefly in warm water to release kulfi.
• Sprinkle with chopped pistachios.

Tips

• Slow simmering is key—don’t rush the milk reduction.
• For a smoother texture, strain the mixture before freezing.
• You can add crushed pistachios for crunch or keep it silky smooth.

Variations

• Malai kulfi: skip pistachios and double the cardamom
• Mango kulfi: swirl in mango puree before freezing
• Rose kulfi: increase rose water and add dried rose petals

A classic, creamy dessert that tastes like concentrated pistachio milk candy on a stick.