Indian Kulfi Ice Cream Recipe with Cardamom and Pistachio
shared by Nibblore Kitchen
This creamy kulfi has a concentrated dairy flavor, fragrant cardamom, and plenty of roasted pistachios. Slowly reducing the milk creates its characteristically dense texture without an ice cream machine. Make it ahead for a cooling finish to an Indian meal or a richly spiced summer dessert. • Use a wide pan to speed evaporation, but keep the heat moderate so the milk solids do not scorch. • Stir more frequently during the final 15 minutes, when the reduced milk is most likely to catch on the bottom. • For the smoothest kulfi, cool the base quickly and freeze it only after it is thoroughly chilled. • If you do not have measuring marks on your pan, pour 750 milliliters of water into it beforehand and note the depth as a reduction guide. • Replace the rose water with 1/4 teaspoon saffron threads soaked in 1 tablespoon of warm milk for 10 minutes. • Use unsalted almonds or cashews instead of pistachios, keeping the same weight. • If green cardamom pods are unavailable, use 1 teaspoon freshly ground cardamom. Keep the kulfi tightly covered in its molds or wrap unmolded bars individually. Freeze for up to 3 weeks; do not refrigerate or refreeze after thawing. Let it stand at room temperature for 2 to 3 minutes before serving if very firm.
- Total time
- 70 min
- Servings
- 6
- Difficulty
- Intermediate
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Save recipeIngredients
- 1 ½ lwhole milk
- 100 ggranulated sugar
- 12green cardamom pods
- 70 gshelled unsalted pistachios, divided
- 1 pinchfine salt
- 1 tsprose water
Instructions
- 1Crack the cardamom pods, remove the seeds, and grind the seeds finely in a mortar or spice grinder; discard the husks. Finely chop 50 grams of the pistachios and roughly chop the remaining 20 grams for serving.
- 2Pour the milk into a wide, heavy-bottomed 4-liter saucepan. Bring it to a gentle boil over medium heat, stirring every 2 to 3 minutes and scraping the base with a silicone spatula, about 12 minutes.
- 3Reduce the heat to medium-low and maintain a steady simmer. Cook uncovered for 35 to 40 minutes, stirring and scraping the bottom every 1 to 2 minutes. As a skin forms, stir it back into the milk. Continue until the milk measures approximately 750 milliliters and lightly coats the spatula.
- 4Add the sugar, ground cardamom, 50 grams of finely chopped pistachios, and salt. Simmer for 6 to 8 minutes, stirring continuously, until the sugar dissolves and the mixture looks slightly thicker. Do not reduce it until pudding-thick because it will firm as it freezes.
- 5Remove the pan from the heat and stir in the rose water. Transfer the mixture to a heatproof bowl and cool for 20 minutes, stirring occasionally. Cover and refrigerate until completely cold, about 2 hours; this chilling time is not included in the preparation or cooking time.
- 6Stir the chilled mixture thoroughly to redistribute the milk solids and nuts. Divide it among six 120-milliliter kulfi molds or freezer-safe cups, leaving 5 millimeters of space at the top. Cover and insert sticks once the mixture is firm enough to support them, after about 1 hour.
- 7Freeze for at least 8 hours, or overnight, until solid. To unmold, dip each mold in lukewarm water for 5 to 8 seconds, then gently pull out the kulfi. Garnish with the remaining roughly chopped pistachios and serve immediately.