Pistachio Kulfi Recipe – Easy Indian Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Pistachio Kulfi Recipe – Easy Indian Frozen Dessert

Hey everyone! If you’re anything like me, you absolutely love a good, cooling dessert on a hot day. And honestly, is there anything more classically Indian and satisfying than Kulfi? This Pistachio Kulfi recipe is one I’ve been making for years – it’s incredibly easy, doesn’t require an ice cream maker, and the flavour… oh, the flavour! It’s creamy, nutty, and just perfectly sweet. Let’s get started, shall we?

Why You’ll Love This Recipe

This Pistachio Kulfi is a game-changer for a few reasons. First, it’s unbelievably simple. Seriously, if you can whip cream, you can make this! Second, it’s a fantastic way to enjoy the authentic taste of Indian frozen desserts without any fuss. And finally, it’s just…delicious. The rich pistachio flavour is so comforting, and it’s a guaranteed crowd-pleaser. I first made this for my family during a particularly scorching summer, and it disappeared within minutes!

Ingredients

Here’s what you’ll need to create this dreamy Pistachio Kulfi:

• 1 cup full fat fresh cream (approx. 240ml)
• ¾ cup condensed milk (approx. 170ml)
• 1 teaspoon pista essence
• 1.5 tablespoons pistachios (approx. 20g)
• 2 teaspoons chopped pistachios (approx. 10g)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really does matter here!

• Quality of Cream: Using full-fat cream is essential for that rich, velvety texture. Don’t skimp here! It makes all the difference.
• Pistachio Varieties: I prefer using Iranian pistachios for their vibrant green colour and intense flavour, but any good quality pistachios will work.
• Pista Essence – Natural vs. Artificial: While artificial pista essence works in a pinch, I highly recommend using natural pista essence if you can find it. The flavour is so much more nuanced and authentic. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s make some Kulfi! It’s easier than you think.

1. First, let’s get those pistachios ready. Grind 1.5 tablespoons of pistachios into a coarse powder. Don’t over-grind – we want some texture! Set this aside.
2. Now, in a bowl, whip the fresh cream using an electric beater until it’s thick and creamy. This should only take about 30 seconds to a minute. You want soft peaks, not stiff ones.
3. Gently add the condensed milk to the whipped cream and whisk briefly to combine. Be careful not to overmix, or you’ll knock the air out of the cream.
4. Time for the good stuff! Mix in the ground pistachios, chopped pistachios, and pista essence using a spatula. Fold it all together until everything is evenly distributed.
5. Pour the mixture into a freezer-safe container. I like to use a loaf pan or individual Kulfi moulds if I have them.
6. Freeze for at least 8 hours, or preferably overnight. Patience is key here!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Pistachio Kulfi:

• Don’t skip the chilling time! The longer it freezes, the firmer and creamier it will be.
• If you’re using individual Kulfi moulds, lightly grease them with ghee before pouring in the mixture. This will make it easier to unmold.
• For an extra touch of flavour, you can lightly toast the pistachios before grinding them.

Variations

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

• Vegan Kulfi Adaptation: Swap the dairy cream for full-fat coconut cream. It gives a lovely tropical twist!
• Sugar-Free Option: Use a sugar-free condensed milk alternative.
• Spice Level – Cardamom Infusion: Add a pinch of cardamom powder to the mixture for a warm, aromatic flavour. My grandmother always added a little cardamom – it’s divine!
• Festival Adaptations: During Holi, I like to add a tiny drop of pink food colouring for a festive touch. It’s also perfect for summer parties.

Serving Suggestions

Scoop and serve chilled, garnished with extra chopped pistachios. A sprinkle of saffron strands also looks beautiful! It’s wonderful on its own, or alongside some warm gulab jamun.

Storage Instructions

Leftover Kulfi can be stored in an airtight container in the freezer for up to a week. However, I doubt there will be any leftovers!

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 not churned like ice cream, which gives it a unique consistency.

Can I make Kulfi without an ice cream maker?

Absolutely! This recipe is designed to be made without an ice cream maker. The freezing process is all you need.

How do I prevent ice crystals from forming in my Kulfi?

Using full-fat cream and ensuring the mixture is well-combined helps prevent ice crystals. Also, storing it in an airtight container is crucial.

What is the best type of pistachio to use for Kulfi?

Iranian pistachios are ideal, but any good quality pistachios will work. Look for ones that are vibrant green and have a good flavour.

Can I add other nuts or flavors to this Kulfi recipe?

Definitely! Feel free to experiment with almonds, cashews, or even a touch of rosewater. The possibilities are endless!