Authentic Indian Kulfi Recipe – Pistachio, Saffron & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Kulfi Recipe – Pistachio, Saffron & Cardamom Delight

Hey everyone! If you’ve ever craved that creamy, dreamy Indian frozen dessert, kulfi, you’re in the right place. I remember the first time I tried kulfi from a street vendor in Mumbai – it was a revelation! This recipe brings those warm memories flooding back, and I’m so excited to share my version with you. It’s surprisingly easy to make at home, and the flavour? Absolutely divine.

Why You’ll Love This Recipe

This kulfi isn’t just a dessert; it’s an experience. It’s rich, dense, and bursting with the aromatic flavours of cardamom, saffron, and pistachios. Forget those icy, airy ice creams – kulfi is in a league of its own. Plus, making it yourself means you control the ingredients and can adjust the sweetness to your liking. It’s perfect for a summer treat, a festive celebration, or just a little self-care.

Ingredients

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

• 1.5 litres full-cream milk
• 0.25 cup cream (about 60ml)
• 0.25 cup sugar (about 50g)
• 20 pistachios, chopped
• 2 tbsp saffron milk
• 0.5 tsp cardamom powder (about 2g)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

• Full-Cream Milk: Seriously, don’t skimp here. Full-fat milk is key to that signature kulfi density and creamy texture. Using anything less will result in an icy kulfi.
• Saffron Milk: This is where the magic happens! To make saffron milk, steep a pinch of saffron strands in 2 tablespoons of warm milk for at least 30 minutes. The longer it sits, the more vibrant the colour and flavour. Good quality saffron makes all the difference – look for deep red strands.
• Cardamom: I prefer using freshly ground cardamom powder for the most intense flavour. But if you only have pods, that’s okay too! (See the FAQs for how to use them.) There are different varieties of cardamom – green cardamom is what we’re after here.
• Pistachios: I love using lightly roasted pistachios for a deeper flavour. You can roast them in a dry pan for a few minutes until fragrant. Some people prefer finely chopped pistachios, others like a bit of texture – it’s totally up to you! My grandmother always used pistachios from Kashmir – she said they were the sweetest.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a thick-bottomed pan, bring the 1.5 litres of full-cream milk to a boil. This is important – a thick-bottomed pan prevents scorching.
2. Once boiling, add the 0.25 cup of cream and reduce the heat to low. Simmer gently for about 30 minutes, stirring occasionally to prevent sticking. You’ll notice the milk starts to thicken.
3. Now, add the 0.25 cup of sugar and continue to cook for another 5 minutes, stirring until the sugar is completely dissolved and the mixture has thickened further.
4. Time for the flavour boost! Stir in the chopped pistachios, the 2 tablespoons of saffron milk, and the 0.5 tsp of cardamom powder. Simmer for just 5 more minutes, allowing the flavours to meld beautifully.
5. Remove the pan from the heat and let the kulfi mixture cool completely. This will take about an hour. Don’t rush this step!
6. Once cooled, pour the mixture into kulfi molds or even small plastic glasses. Cover each one tightly with cling wrap – this prevents ice crystals from forming.
7. Freeze for at least 5 hours, or preferably overnight. Patience is key here!
8. To serve, briefly dip the molds in warm water (just for a few seconds!) to loosen the kulfi. Gently unmold onto a plate and garnish with a sprinkle of chopped pistachios.

Expert Tips

• Stirring is your friend: Regular stirring prevents the milk from sticking and ensures even cooking.
• Don’t overcook: Overcooking can make the kulfi grainy.
• Chill thoroughly: A long freezing time is essential for the perfect kulfi texture.

Variations

Want to get creative? Here are a few ideas:

• Vegan Kulfi Adaptation: Swap the full-cream milk and cream for an equal amount of full-fat coconut milk. It won’t be exactly the same, but it’s a delicious dairy-free alternative!
• Sugar-Free Kulfi: Use a sugar substitute like erythritol or stevia to taste.
• Spice Level: My friend, Priya, loves a hint of nutmeg in her kulfi – feel free to add a pinch! You can also adjust the amount of cardamom to your preference.
• Festival Adaptations: Kulfi is perfect for celebrations! During Holi, I sometimes add a tiny bit of rose water for a floral twist. It’s also a lifesaver during hot summer months.

Serving Suggestions

Kulfi is wonderful on its own, but here are a few ideas to elevate the experience:

• Serve with a side of chopped nuts.
• Drizzle with a little rose syrup.
• Pair it with a traditional Indian dessert like gulab jamun.

Storage Instructions

Leftover kulfi can be stored in an airtight container in the freezer for up to 2 weeks. However, let’s be honest – it probably won’t last that long!

FAQs

Let’s tackle some common questions:

1. What type of milk is best for making kulfi? Full-cream milk is the way to go! It provides the richness and density that kulfi is known for.
2. How do I make saffron milk at home? Simply steep a pinch of saffron strands in 2 tablespoons of warm milk for at least 30 minutes.
3. Can I use cardamom pods instead of powder? Yes! Use about 6-8 green cardamom pods, lightly crushed, and simmer them with the milk for the first 15 minutes. Remove the pods before adding the sugar.
4. How long does kulfi stay fresh in the freezer? Up to 2 weeks, but it’s best enjoyed within the first week for optimal flavour and texture.
5. My kulfi is too hard to unmold. What am I doing wrong? You likely didn’t dip the molds in warm water long enough. Just a few seconds should do the trick.
6. Can I add other nuts or flavors to this kulfi? Absolutely! Feel free to experiment with almonds, cashews, mango pulp, or even a touch of chocolate.

Enjoy making (and eating!) this delicious 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.