Rose & Pistachio Kulfi Recipe – Authentic Indian Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Rose & Pistachio Kulfi Recipe – Authentic Indian Frozen Dessert

Hello friends! If you’ve ever craved that creamy, intensely flavored frozen treat from your childhood summers in India, you’re in the right place. Today, I’m sharing my family’s treasured recipe for Rose & Pistachio Kulfi. It’s a little bit of patience, a whole lot of flavor, and guaranteed to transport you straight back to those carefree days. I first made this for my sister’s birthday, and it was a huge hit!

Why You’ll Love This Recipe

This Kulfi isn’t just a dessert; it’s an experience. It’s richer and denser than ice cream, thanks to the slow simmering and the use of full-fat milk. The delicate rose flavor, combined with the nutty crunch of pistachios, is simply divine. Plus, making it at home means you control the ingredients and can adjust the sweetness to your liking. It’s perfect for a special occasion or just a delightful treat on a warm day.

Ingredients

Here’s what you’ll need to create this magic:

• 1 liter whole milk
• 1/4 cup heavy cream (about 60ml)
• 2 tablespoons milk powder (about 15g)
• 3 tablespoons sugar (about 45g)
• 1/4 teaspoon cardamom powder (about 0.5g)
• 2 tablespoons ground pistachios (about 15g)
• 1.5 teaspoons rose water (about 7.5ml)
• 1 tablespoon rose syrup (about 15ml)

Ingredient Notes

Let’s talk ingredients for a moment – these little things make all the difference!

• Full-Fat Milk is Key: Seriously, don’t skimp here. The fat content is what gives Kulfi its signature creamy texture. Using anything less will result in an icy, less satisfying dessert.
• Rose Water Quality: The rose flavor is so delicate, so invest in a good quality rose water. You want a floral aroma, not a soapy one! I usually get mine from Indian grocery stores.
• Regional Variations: Kulfi flavors are incredibly diverse across India! You’ll find everything from mango and saffron to cardamom and almond. Feel free to experiment with your favorites – that’s the beauty of this recipe. My grandmother used to add a pinch of saffron for a beautiful color and aroma.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, pour the whole milk into a heavy-bottomed pan. Heat it over medium heat for about 4-5 minutes. This prevents scorching.
2. Now, add the heavy cream and bring the mixture to a gentle boil. Keep a close eye on it – we don’t want it overflowing!
3. Once boiling, reduce the heat to low-medium. This is where the patience comes in. Simmer for about 30 minutes, stirring every 5 minutes. This slow simmering concentrates the milk and creates that lovely, dense texture.
4. Add the milk powder and sugar. Stir continuously until everything is completely dissolved. Then, cook for another 5 minutes, stirring often.
5. Time for the fragrant flavors! Mix in the cardamom powder, ground pistachios (if using), and rose water. Simmer for 5-10 minutes, allowing the flavors to meld beautifully.
6. Finally, stir in the rose syrup for that gorgeous pink hue and extra burst of rose flavor. Remove the pan from the heat and let the mixture cool completely. This is important!
7. Once cooled, pour the mixture into kulfi molds or even small paper cups. Cover each with foil and insert a wooden stick into the center.
8. Freeze overnight, or for at least 6-8 hours. The longer, the better!

Expert Tips

A few little things I’ve learned over the years:

• Stirring is Your Friend: Don’t skip the stirring! It prevents the milk from sticking and burning, ensuring a smooth, creamy Kulfi.
• Cool Completely: Adding the mixture to the molds while it’s still warm will melt the ice crystals and affect the texture.
• Heavy-Bottomed Pan: This is crucial to prevent scorching. If you don’t have one, use a double boiler.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Kulfi Adaptation: My friend, Priya, who’s vegan, makes a fantastic version using full-fat coconut milk and cashew cream. It’s surprisingly close to the original!
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of saffron along with the cardamom.
• Festival Adaptations: Kulfi is a staple during festivals like Holi, Eid, and Diwali. I often make a larger batch and share it with neighbors and friends.

Serving Suggestions

Garnish your Kulfi with a sprinkle of dried rose petals or chopped pistachios for a beautiful presentation. It’s delicious on its own, but also pairs wonderfully with a side of fruit or a sprinkle of nuts.

Storage Instructions

Kulfi is best enjoyed fresh, but you can store it in the freezer for up to a week. Wrap it tightly in plastic wrap or store it in an airtight container to prevent freezer burn.

FAQs

Let’s answer some common questions:

• What is the difference between Kulfi and Ice Cream? Kulfi is traditionally made by slowly evaporating milk, resulting in a denser, creamier texture. It’s also often flavored with cardamom, rosewater, and nuts, while ice cream has a wider range of flavors.
• Can I make Kulfi without Kulfi molds? Absolutely! Small paper cups or even ice cube trays work perfectly well.
• How do I prevent Kulfi from forming ice crystals? The slow simmering process and the use of full-fat milk help minimize ice crystal formation. Also, ensure the mixture is completely cooled before freezing.
• What is the best type of milk to use for Kulfi? Full-fat milk is non-negotiable! It’s the key to that rich, creamy texture.
• Can I adjust the sweetness level in this recipe? Yes, definitely! Start with 3 tablespoons of sugar and add more to taste.

Enjoy making this delicious Rose & Pistachio Kulfi! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!