Creamy Pistachio Kulfi With Rich Cardamom Flavor

Prep Time: 30 minutes
Freeze Time: 6 hours
Total Time: 6 hours 30 minutes

Pistachio kulfi is the frozen Indian ice, dense because it is set in molds not churned. I grind the pistachios fine so the color runs through and the cardamom stays warm.

The recipe is easy to follow and allows you to enjoy a classic sweets experience at home. This pistachio kulfi recipe can be made ahead of time and stored in the freezer for a refreshing treat.

Homemade Pistachio Kulfi Recipe

This pistachio kulfi is infused with cardamom and loaded with finely ground pistachios for a decadent dessert. The preparation takes about 30 minutes, plus freezing time, and yields approximately 6 servings.

Ingredients

2 cups full-fat milk
1 cup heavy cream
1 cup sweetened condensed milk
1/2 cup finely ground pistachios
1/4 cup coarsely chopped pistachios for garnish
1 teaspoon cardamom powder
1/2 teaspoon saffron strands (optional)
1 tablespoon rose water (optional)

Instructions

Prepare the Milk Mixture: In a heavy-bottomed saucepan, combine the full-fat milk and heavy cream. Bring to a boil over medium heat, stirring occasionally to prevent scorching.
Dissolve the Sweetened Condensed Milk: Once the milk mixture reaches a boil, reduce the heat and stir in the sweetened condensed milk. Cook for 5-7 minutes until slightly thickened.
Add Flavors: Remove from heat and stir in ground pistachios, cardamom powder, saffron strands, and rose water if using. Allow the mixture to cool slightly.

Pour and Freeze: Pour the mixture into kulfi molds or small cups. Cover with lids or plastic wrap and freeze for at least 6 hours, or until fully set.
Serve: To serve, remove the kulfi from the molds by running warm water on the outside for a few seconds. Garnish with coarsely chopped pistachios and enjoy!