Pista Kulfi
A rich, creamy Indian frozen dessert made by slow-cooking milk until it thickens, flavored with pistachios and cardamom. This no-churn ice cream is a classic summer treat, perfect for cooling down on a hot day.
For 6 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the flavorings: Take 2 tablespoons of warm milk from the pan and soak the saffron strands in it. Set aside 2 tablespoons of pistachios for garnish and chop them finely. Grind the remaining pistachios into a coarse powder. Don't over-grind or it will become a paste.
- 2
Reduce the milk: Pour the full-fat milk into a heavy-bottomed pan or pot
- a.Bring the milk to a boil over medium heat, then reduce the heat to a simmer. Cook for 25-30 minutes, stirring frequently to prevent it from sticking to the bottom. Scrape the cream from the sides of the pan and mix it back into the milk. Continue until the milk has reduced to about half its original volume.
- 3
Step 3
- a.Add thickeners and sweeteners: Stir in the milk powder, ensuring there are no lumps. You can make a slurry with a little milk first. Add the condensed milk and sugar. Stir well and cook for another 5-7 minutes until the sugar is fully dissolved and the mixture thickens slightly. The mixture should be thick enough to coat the back of a spoon.
- 4
Add flavorings and cool: Turn off the heat
- a.Stir in the coarse pistachio powder, cardamom powder, and the saffron-infused milk. If using, add the rose water and mix well. Let the kulfi mixture cool down completely to room temperature.
- 5
Step 5
- a.Freeze the kulfi: Once cooled, pour the mixture into kulfi molds, small glasses, or popsicle molds. Cover the tops with aluminum foil or lids to prevent ice crystals from forming. If using popsicle molds, insert the sticks after about an hour of freezing. Freeze for at least 8 hours, or preferably overnight, until completely firm.
- 6
Step 6
- a.Unmold and serve: To serve, briefly run the outside of the molds under warm water for a few seconds. Gently tap and slide the kulfi out onto a serving plate. Garnish with the reserved chopped pistachios and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use full-fat milk for the creamiest kulfi. Low-fat milk will result in an icy texture.
- 2Stir the milk continuously while it reduces to prevent it from scorching at the bottom of the pan.
- 3Make sure to scrape the sides of the pan regularly. The collected milk solids (malai) add richness and texture.
- 4Allow the kulfi mixture to cool completely before pouring it into molds. This helps prevent the formation of ice crystals.
- 5For a quicker version, you can use khoya (mawa) or bread slices to thicken the milk faster.
- 6Store kulfi in an airtight container or well-covered molds in the freezer for up to a month.
Adapt it for your goals.
Vegan
Use full-fat coconut milk or oat milk instead of dairy milk, and use sweetened coconut condensed milk. The final texture will be slightly less dense but still delicious.
nut freeNut free
Omit the pistachios entirely to make a classic Malai Kulfi. You can enhance the flavor with extra saffron and cardamom.
quickQuick
For a fast version, blend 1 can evaporated milk, 1 can condensed milk, and 2 slices of white bread (crusts removed) with the pistachios and flavorings until smooth. Pour into molds and freeze.
high proteinHigh protein
Add 1/4 cup of crumbled khoya (mawa) or full-fat ricotta cheese along with the milk powder to increase the protein content and make the kulfi even richer.