Pistachio Kulfi Cream Recipe

Toast and grind pistachios

Heat a small dry skillet over medium heat. Add the shelled pistachios and toast, stirring, for 2–3 minutes until fragrant (do not brown). Remove from heat and let cool 5 minutes. Transfer to a food processor and pulse to a coarse paste. If you prefer a smoother kulfi, process longer, adding 1–2 teaspoons of milk if needed to achieve a smooth paste. Set aside.

Bloom saffron

If using saffron, place saffron threads in the teaspoon of warm milk and let sit 5–10 minutes to release color and aroma. Set aside.

Prepare cornstarch slurry

In a small bowl, whisk the cornstarch into the 30 ml cold milk until fully dissolved and smooth. Set aside.

Simmer milk and flavors

In a heavy-bottomed saucepan combine the 800 ml whole milk, 200 ml heavy cream, crushed cardamom pods, and granulated sugar. Warm over medium heat, stirring occasionally, until the mixture comes almost to a gentle simmer (small bubbles around the edge) — about 6–8 minutes. Reduce heat to low so it maintains a gentle simmer.

Thicken the milk

Stir the cornstarch slurry once more and slowly whisk it into the simmering milk mixture. Continue to cook on low, stirring frequently and scraping the bottom, for 6–8 minutes until the mixture lightly thickens and coats the back of a spoon. Be careful not to boil vigorously to avoid curdling.

Add condensed milk

Remove the cardamom pods with a slotted spoon. Whisk in the 200 ml sweetened condensed milk and continue to simmer gently for 2–3 minutes to meld flavors and slightly reduce. Taste for sweetness and adjust (add up to 1–2 tbs sugar if a sweeter kulfi is desired).

Incorporate pistachio paste

Remove the saucepan from heat and allow the mixture to cool 3–4 minutes. Reserve about 2 tablespoons of the warm milk mixture and whisk it into the pistachio paste to loosen it, then stir the pistachio mixture back into the saucepan until evenly distributed. If using pistachio paste for color/flavor, stir it in now.

Add saffron and rose water

Stir in the bloomed saffron (including the milk) and 1 tsp rose water. Taste and adjust: add more rose water very sparingly if you want a stronger floral note.

Cool thoroughly

Let the kulfi mixture cool to room temperature, stirring occasionally to release steam. Once at room temperature, strain the mixture through a fine-mesh sieve into a clean bowl to remove any coarse bits or cardamom residue for a silky texture.

Pour into molds

Pour the strained kulfi mixture into kulfi molds, popsicle molds, or small metal cups. Tap gently to remove air pockets. Sprinkle a few chopped pistachios into each mold if desired.

Freeze

Cover molds tightly with lids or aluminum foil and freeze for at least 8 hours, preferably overnight, until fully set and firm.

Unmold and garnish

To unmold, run the outside of the mold briefly under warm water for 5–10 seconds (do not soak) and gently pull out the kulfi. Serve immediately garnished with chopped pistachios, slivered almonds, and a light dusting of cardamom powder.