Rich and creamy, flavoured with cardamom and pistachios, this Pistachio Kulfi is an absolute treat. A delicious summer treat that can be enjoyed all year around. This is a traditional Kulfi recipe made with 4 ingredients only.
Jump to RecipeWhat is a Kulfi ?
Kulfi is a traditional style ice cream popular in Subcontinent. Its more dense as compared to ice cream, It is made by boiling milk over low heat , until it has reduced considerably in volume. It is then sweetened with sugar, flavoured and then frozen in metal cone shaped moulds.
Kulfi comes in various flavors such as cardamom, saffron, mango, rose, pistachio and almond.
How to Make Pistachio Kulfi ?
You will find several quick ways to make kulfi using condensed milk, evaporated milk or corn starch. No harm in using short cuts, because honestly you don’t always have the time to go through the entire process of reducing the milk but if you have time and want to do it traditional way, this recipe is completely worth it.
I made the kulfi traditional way using 4 basic ingredients. Full cream Milk, Thickened cream, sugar, cardamom and pistachios. You can swap pistachios with almonds to make Almond Kulfi. Or you can skip nuts completely to make a plain kulfi !
You need to have heavy based pan, it would prevent milk from sticking at the bottom. Begin with heating milk and cardamom, bringing it to boil. Continue to stir for around 15 minutes. Add sugar and stir untill its dissolved. Next add cream and ground pistachios. Continue to simmer while stirring occasionally untill the mixture is creamy. Allow it to cool before pouring it into the moulds. I used disposable plastic cups covering them with foil. The kulfi needs to be in the freezer for 24 hours.
TIPS FOR A PERFECT KULFI
- A kulfi shouldn’t have any ice crystals. The key to achieve perfectly creamy Kulfi is to reduce the milk till it gets really thick. If the milk is not thick enough, the kulfi will have ice crystals.
- Allow the mixture to cool completely before pouring it in moulds.
- Ensure that cream is room temperature. Adding cream straight from the fridge into hot milk will curdle it and ruin the texture and look of kulfi.
- Simmer milk at low heat. Reducing milk at high heat, makes it stick to the bottom. Gradual slow simmering gives the creaminess to the kulfi.
Watch how to Make it
Other Desserts to Try
Carrot Halwa | Gajar Halwa
Firni (Rice Pudding)
Easy Gulab Jamuns
Pistachio Kulfi
Ingredients
- 2½ cup Full Cream Milk
- ½ cup Cream
- ½ cup Sugar
- ¼ cup Ground Cardamom
- 2 tbsp Ground Pistachios
- Chopped Pistachios ( For Garnish)
Instructions
- Add milk to a heavy based pan along with cardamom. Bring it to boil and then reduce the heat to medium low.
- After 15 minutes add sugar while stirring, until its dissolved. Pour cream and continue to mix. Add Ground pistachios.
- Continue to simmer the mixture while stirring regularly. When the mixture is thick and creamy and reduced to almost almost half, remove it from the heat.
- Allow it to cool completely to the room temperature. Pour it in the moulds. Cover with foil and insert the paddle pop stick or skewer.
- Freeze for at least 24 hours. When ready to serve dip the mould into warm water and gently pull it out.
- Garnish with chopped pistachios.
Love it!! The kulfis turned out perfect. Its so delightful to make homemade kulfis, thankyou for a wonderful recipe !!