Pistachio Kulfi
A creamy frozen Indian dessert made with condensed milk, pistachios, and cardamom. This no-churn version sets in the freezer and tastes like silky, nutty ice cream on a stick.
- Total time
- 30 min
- Servings
- 4
- Calories
- 465
- Protein
- 9g
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- ¾ cup shelled unsalted pistachios, divided
- ½ cup milk
- 4 whole cardamom pods
- ⅛ teaspoon salt
- ½ teaspoon rose water (optional)
Instructions
- 1
Lightly crush the 4 cardamom pods by pressing them with the flat side of a knife until they crack open, releasing the seeds inside.
- 2
Measure out 0.5 cup of the pistachios and finely chop them into pieces smaller than a grain of rice — about pencil-tip size.
- 3
Measure out the remaining 0.25 cup of pistachios and roughly chop them into uneven pieces about the size of pea halves; set aside for garnish.
- 4
Pour the 0.5 cup of milk into a small saucepan and add the cracked cardamom pods; place over medium heat until wisps of steam rise, about 4 minutes.
- 5
Remove the saucepan from heat and let the cardamom steep, covered, for 10 minutes until the milk turns light green and smells strongly fragrant.
- 6
Pour the cardamom milk through a fine-mesh strainer into a large bowl, pressing on the pods to release all liquid; discard the pods.
- 7
Add the 1 can of condensed milk and 1 cup of heavy cream to the cardamom milk, then whisk together in a single direction until uniform and smooth, about 30 seconds.
- 8
Stir in the 0.125 teaspoon of salt and the finely chopped pistachios (0.5 cup), then add the 0.5 teaspoon rose water if using; fold with a rubber spatula until evenly distributed.
- 9
Divide the mixture equally among 4 kulfi molds or small paper cups, filling each about three-quarters full.
- 10
Insert a wooden popsicle stick or small wooden spoon into the center of each mold, positioning it so it stands straight up.
- 11
Place the molds on a flat part of the freezer, cover them loosely with plastic wrap, and freeze until completely solid, at least 6 hours or overnight.
- 12
Run warm water over the outside of each mold for 10 seconds to loosen the kulfi, then push gently from the bottom to slide it out onto a plate.
- 13
Sprinkle the roughly chopped pistachios over the top of each kulfi, pressing them lightly so they stick to the surface.
- 14
Serve immediately while still frozen, or wrap in plastic and return to the freezer for up to 2 weeks.
Tools you’ll need
- small saucepan
- fine-mesh strainer
- large mixing bowl
- whisk
- rubber spatula
- 4 kulfi molds or small paper cups (3–4 oz each)
- 4 wooden popsicle sticks or small wooden spoons
- cutting board
- chef's knife
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