Cardamom & Pistachio Kulfi
Creamy, frozen Indian ice cream flavored with cardamom, condensed milk, and crushed pistachios. Make it tonight and freeze for a cool dessert by tomorrow.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 6g
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- ½ cup whole milk
- 6 whole green cardamom pods
- ½ cup pistachios, unsalted and shelled
- ½ teaspoon rose water
- ⅛ teaspoon salt
Instructions
- 1
Open each green cardamom pod by placing it on the cutting board and pressing down firmly with the flat side of a knife until the shell cracks open.
- 2
Remove the small black seeds from inside the cardamom pods and discard the green shells.
- 3
Crush the cardamom seeds into a fine powder using a mortar and pestle, grinding for about 30 seconds until fragrant and no large pieces remain.
- 4
Roughly chop the pistachios into pieces about the size of small peas, then finely mince half of those pieces until they are powdery; keep the chopped and minced pieces separate.
- 5
Pour the heavy cream into a large bowl and whisk for 3 to 4 minutes until soft peaks form (when you lift the whisk, the cream holds a shape but the tip curls over).
- 6
Add the sweetened condensed milk, whole milk, ground cardamom, minced pistachio powder, rose water, and salt to the whipped cream in the bowl.
- 7
Fold the ingredients together using a rubber spatula by lifting the cream from the bottom and gently turning it over the top mixture; rotate the bowl and repeat for about 1 minute until no streaks remain and the mixture is uniform.
- 8
Divide the mixture evenly among 4 kulfi molds or small cups (or use 4 small yogurt containers), filling each to about 0.5 inch below the rim.
- 9
Sprinkle the remaining chopped pistachios on the surface of each mold, dividing equally.
- 10
Cover each mold with a small piece of plastic wrap or aluminum foil, then insert a wooden stick (or ice cream stick) through the center of each if using traditional molds.
- 11
Place all molds on a flat surface in the freezer and freeze for at least 8 hours or until solid, checking by tapping the side (a solid kulfi will not move when you tap it).
- 12
To serve, dip the outside of each mold briefly (2 to 3 seconds) into room-temperature water, then push from the bottom to unmold the kulfi onto a plate, or eat it straight from the cup if using containers.
Tools you’ll need
- mortar and pestle
- cutting board
- knife
- large mixing bowl
- whisk
- rubber spatula
- 4 kulfi molds or small cups (3 to 4 oz each)
- plastic wrap or aluminum foil
- wooden ice cream sticks
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