Easy Pistachio Kulfi

There’s nothing quite like biting into a pistachio kulfi on a hot summer day. This frozen dessert is rich, creamy, and flavored with crunchy pistachios and a hint of cardamom — a combination that’s refreshing yet indulgent. Unlike regular ice cream, kulfi doesn’t need churning or fancy equipment, just slow-cooked milk and cream that set beautifully in molds.

This easy pistachio kulfi recipe is made with just a handful of simple ingredients — milk, sugar, cream, pistachios, and cardamom — and turns out perfectly every time. Whether you’re making it for a festive occasion, a family gathering, or just to treat yourself, this kulfi delivers authentic flavor with very little effort.

What is a Kulfi ?

Kulfi is a traditional frozen dessert from the Subcontinent, often described as a denser and creamier version of ice cream. Unlike regular ice cream, kulfi is made by slowly simmering milk until it thickens and reduces in volume, then sweetened, flavored, and frozen in cone-shaped moulds.

It comes in many delicious flavors such as cardamom, saffron, mango, rose, pistachio, and almond — with pistachio kulfi being one of the most loved varieties.

Ingredients for Easy Pistachio Kulfi

This Easy Pistachio Kulfi needs just five simple ingredients — milk, cream, sugar, pistachios, and cardamom.

With such a short list, it’s quick to prep, fuss-free, and perfect for anyone looking for a no-churn frozen treat at home.

How to Make Pistachio Kulfi ?

There are plenty of shortcuts to make kulfi using condensed milk, evaporated milk, or cornflour, and that’s perfectly fine if you’re short on time. But if you want the authentic, traditional pistachio kulfi, this method is worth every minute.

This recipe uses just five simple ingredients: full cream milk, thickened cream, sugar, cardamom, and pistachios. You can easily swap pistachios for almonds to make Almond Kulfi, or skip the nuts entirely for a smooth, plain kulfi.

Step-by-Step Method:

1. Use a heavy-bottomed pan to prevent milk from sticking.
2. Heat the milk with cardamom and bring it to a gentle boil, stirring constantly for about 15 minutes.
3. Add sugar and stir until dissolved.
4. Mix in cream and ground pistachios, then continue to simmer while stirring occasionally until the mixture becomes creamy.
5. Let the mixture cool slightly, then pour it into kulfi moulds or disposable cups, covering with foil if needed.
6. Freeze for at least 24 hours to set.

This method gives you creamy, dense, and flavorful pistachio kulfi, perfect for summer treats or festive occasions.

TIPS FOR A PERFECT KULFI

• Getting creamy, smooth pistachio kulfi without ice crystals is all about a few simple steps:
• Reduce the milk slowly: The key to a rich, dense kulfi is to simmer the milk on low heat until it thickens significantly. If the milk isn’t reduced enough, your kulfi may develop ice crystals.
• Cool completely before freezing: Let the mixture cool to room temperature before pouring it into kulfi moulds. This helps the kulfi set evenly and retain its creamy texture.
• Use room-temperature cream: Adding cold cream straight from the fridge to hot milk can curdle it, affecting both the texture and appearance of your kulfi.
• Simmer gently: Reduce the milk gradually over low heat. High heat can make the milk stick to the bottom and burn, while slow simmering gives the kulfi its characteristic smoothness.
• Follow these tips to achieve dense, creamy, no-ice-crystal pistachio kulfi every time — perfect for summer treats or special occasions.

Watch how to Make Easy Pistachio Kulfi

Frequently Asked Questions

1. How long does pistachio kulfi take to set?
For the best texture, freeze your kulfi for at least 24 hours. This ensures it’s firm, creamy, and easy to unmold.

2. Can I make pistachio kulfi without nuts?
Yes! You can skip pistachios entirely to make a smooth plain kulfi, or swap them for almonds for a different flavor.

3. Can I use condensed milk for quicker kulfi?
Absolutely. Condensed milk helps reduce cooking time and still produces a creamy kulfi, making it perfect for quick homemade kulfi recipes.

4. How do I prevent ice crystals in kulfi?
Slowly simmer the milk until it thickens and allow the mixture to cool completely before freezing. Avoid adding cold cream directly to hot milk.

5. Can I make pistachio kulfi in a dish or bowl?
Yes! Pour the kulfi mixture into a large dish or bowl, freeze until set, then flip it out and slice into pieces. This is a great option if you don’t have individual moulds or sticks.

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