Dessert

Kulfi

Name: Kulfi
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 7 h 50 min
Yield: 6 servings
Cuisine: pakistani, indian
Ingredients: 1,000 ml whole milk; 250 ml heavy cream; 100 g granulated sugar; 1 tsp cardamom powder; 50 g pistachio finely chopped; 0.5 tsp saffron threads (optional)

This traditional Pakistani frozen dessert is richer and denser than ice cream, made by slowly reducing milk until it thickens and caramelizes slightly. It's flavored with aromatic cardamom and pistachios, offering a delightful and creamy treat perfect for any occasion.

An original recipe by Forkin

Total time: 7 hr 50 min
Serves: 6
Difficulty: Medium
Per serving: 356 kcal

VegetarianGluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 mlwhole milk
250 mlheavy cream
100 ggranulated sugar
1 tspcardamom powder
50 gpistachio, finely chopped
0.5 tspsaffron threads(optional)

Equipment

kulfi molds or ramekins · large pot · whisk

The method

Step by step

1
Combine the whole milk and heavy cream in a large, heavy-bottomed pot or Dutch oven.
Cook’s note: Using a heavy-bottomed pot prevents scorching the milk.
2
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking.
About 10 min
3
Once boiling, reduce the heat to low and let it simmer gently, uncovered, for about 60-75 minutes.
About 1 hr 15 min
Cook’s note: Stir frequently, especially from the bottom, to prevent a skin from forming and to ensure even reduction. Scrape down the sides of the pot often to incorporate any thickened milk.
4
Continue simmering until the milk mixture has reduced by about half and significantly thickened, taking on a pale, caramelized color.
5
Stir in the granulated sugar, cardamom powder, and saffron threads (if using).
6
Continue to cook for another 10-15 minutes, stirring constantly, until the sugar is fully dissolved and the mixture is very thick, resembling a custard.
About 15 min
Cook’s note: The mixture should coat the back of a spoon thickly.
7
Remove the pot from the heat and stir in the finely chopped pistachios.
8
Allow the kulfi mixture to cool completely to room temperature, stirring occasionally to prevent a skin from forming.
About 1 hr
Cook’s note: For faster cooling, you can place the pot in an ice bath.
9
Pour the cooled kulfi mixture into kulfi molds, small ramekins, or popsicle molds.
About 5 min
Cook’s note: If using ramekins, cover them tightly with plastic wrap.
10
Freeze for a minimum of 6 hours, or preferably overnight, until solid.
About 6 hr
11
To serve, briefly dip the molds in hot water to help release the kulfi.
Cook’s note: Run a knife around the edges of the kulfi if it's still sticking.

Per serving

Nutrition

65%Score

Calories: 356.1kcal
Protein: 7.9g
Carbs: 28.4g
Fat: 24.7g
Fibre: 0.9g
Sugar: 26.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store kulfi in an airtight container or in its molds, wrapped tightly, in the freezer.