Authentic Kulfi Recipe – Pistachio, Almond & Saffron Indian Dessert

Last Updated on 3 months by Neha Deshmukh

Authentic Kulfi Recipe – Pistachio, Almond & Saffron Indian Dessert

Hello friends! If you’ve ever dreamt of a creamy, dreamy, melt-in-your-mouth Indian dessert that’s perfect for a hot day (or honestly, any day!), then you’re in the right place. Today, I’m sharing my family’s treasured recipe for authentic Kulfi – a traditional Indian frozen dairy dessert. I first made this for a Diwali celebration years ago, and it’s been a hit ever since! It’s a little bit of effort, but trust me, the reward is SO worth it.

Why You’ll Love This Recipe

This Kulfi isn’t just any frozen treat. It’s a flavour explosion of cardamom, saffron, almonds, and pistachios, all wrapped up in a rich, creamy milk base. It’s denser and creamier than ice cream, thanks to the slow cooking process and the addition of khoya. Plus, making it feels a little bit magical – transforming simple ingredients into something truly special. It’s a taste of India you can make right in your own kitchen!

Ingredients

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

• 2 cup full cream milk (approx. 475ml)
• ¼ cup sugar (approx. 50g)
• 10 almonds
• 10 pistachios
• ½ no cardamom
• A pinch of saffron
• ¼ cup unsweetened khoya (approx. 60g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Khoya – its role and potential substitutes: Khoya, also known as mawa, is a milk solid that gives kulfi its signature creamy texture. It’s a bit like a very dense ricotta, but much richer. If you can’t find khoya, you can substitute it with ricotta cheese (drained very well!) or milk powder (add a little extra milk to compensate for the moisture).
• Saffron – quality and usage: Saffron is the king of spices, and a little goes a long way! Use good quality saffron for the best flavour and colour. Soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding it to the kulfi mixture – this helps release its beautiful colour and aroma.
• Cardamom – fresh vs. ground: I prefer using freshly ground cardamom for the most vibrant flavour. If you’re using pre-ground cardamom, make sure it’s relatively fresh, as it loses its potency over time.

Step-By-Step Instructions

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

1. First, let’s get our nuts ready. Grind the sugar, almonds, pistachios, saffron (with its soaking milk), and cardamom into a coarse mixture. Don’t overdo it – we want a little texture! Set this aside.
2. Now, pour the milk into a heavy-bottomed pan. Bring it to a boil, then reduce the heat to low and simmer for about 15 minutes, stirring occasionally to prevent sticking. You want the milk to reduce to about half its original volume.
3. Time to combine! Add the ground nut-sugar mixture to the reduced milk. Stir well to combine.
4. Add the khoya. Now, this is where the magic happens. Keep stirring and cooking the mixture over medium-low heat. It will take a while, but be patient! You’re looking for the mixture to thicken and for malai (cream) to start forming around the edges.
5. Keep scraping the sides of the pan and continue cooking until the mixture coats the back of a ladle. This is a good sign it’s ready! Remove from heat and let it cool completely.
6. Once cooled, pour the mixture into kulfi molds or popsicle molds. Cover the top with foil and insert sticks.
7. Freeze for 6-8 hours, or preferably overnight. The longer it freezes, the firmer it will be.
8. To demold, briefly run the molds under tap water. Gently pull on the sticks, and the kulfi should slide right out. Serve immediately and enjoy!

Expert Tips

Want to make sure your kulfi turns out perfectly? Here are a few tips I’ve learned over the years:

• Preventing ice crystals: The key to creamy kulfi is minimizing ice crystal formation. Slow cooking and the khoya help with this, but avoid rapid temperature changes.
• Achieving the right consistency: Don’t rush the cooking process! The mixture needs to thicken enough to coat a ladle. If it’s too thin, the kulfi will be icy.
• Working with khoya: Khoya can sometimes be a little sticky. If it’s sticking to the pan, add a teaspoon of ghee (clarified butter) to help.

Variations

Kulfi is a great base for experimentation! Here are a few ideas to get you started:

• Vegan Kulfi Adaptation: My friend Priya swears by using full-fat coconut milk instead of dairy milk, and cashew cream in place of khoya. It’s surprisingly delicious!
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: For a little extra warmth, add a pinch of nutmeg or a teaspoon of rosewater to the mixture.
• Festival Adaptations: During Holi, I love adding a touch of mango puree for a vibrant colour and flavour. For Diwali, a sprinkle of chopped nuts on top makes it extra festive.

Serving Suggestions

Kulfi is wonderful on its own, but it’s even better with a little something extra. Try serving it with:

• A sprinkle of chopped pistachios and almonds
• A drizzle of rose syrup
• A side of fresh fruit like mango or berries

Storage Instructions

Leftover kulfi can be stored in an airtight container in the freezer for up to a week. However, it’s best enjoyed fresh!

FAQs

Got questions? I’ve got answers!

1. What is khoya and where can I find it?

Khoya is a traditional Indian milk solid. You can usually find it at Indian grocery stores. If you can’t find it, see the “Ingredient Notes” section for substitutes.

2. Can I make kulfi without a kulfi mold? What alternatives are there?

Absolutely! You can use popsicle molds, small ramekins, or even small glasses. Just remember to cover the top with foil and insert sticks if using ramekins or glasses.

3. How do I know when the kulfi mixture is cooked to the right consistency?

The mixture should thicken enough to coat the back of a ladle. When you run your finger across the coated ladle, the line should remain visible.

4. My kulfi is too icy. What did I do wrong?

The mixture likely wasn’t cooked long enough, or it cooled too quickly. Make sure to simmer the milk until it reduces significantly and cook the mixture until it coats a ladle.

5. Can I adjust the sweetness level in this recipe?

Yes, absolutely! Feel free to adjust the amount of sugar to your liking. Start with ¼ cup and add more if needed, tasting as you go.

Enjoy making this delightful Indian dessert! I hope it brings a little bit of joy to your kitchen and your taste buds. Let me know how it turns out in the comments below!