Ginger Kulfi Recipe

Prepare spices

Lightly crush the cardamom pods with the flat side of a knife to expose the seeds. Reserve.

In a heavy-bottomed saucepan, combine whole milk and heavy cream. Add the crushed cardamom pods (or 1/2 tsp ground cardamom), grated fresh ginger, and a pinch of salt.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Once it reaches a gentle simmer, reduce heat to low and maintain a low simmer—small bubbles around the edges—for 25–30 minutes, stirring every few minutes and scraping the bottom to prevent sticking. This reduces and concentrates the milk, which gives kulfi its dense, creamy texture.

After 25–30 minutes, remove from heat. Strain the milk through a fine-mesh sieve into a clean saucepan or bowl to remove cardamom pods and ginger fibers. Press gently on solids to extract flavor, then discard solids.

Return the strained, reduced milk to low heat. Stir in granulated sugar and sweetened condensed milk. Cook gently for another 5–8 minutes, stirring constantly, until the sugar fully dissolves and the mixture is slightly thicker and glossy. Taste and adjust sweetness if necessary.

Stir in rose water (add at the end to preserve aroma). Allow the mixture to cool to warm (room temperature or slightly warm) for 20–30 minutes, stirring occasionally to release steam and prevent a skin from forming.

If you used whole cardamom pods, now check for any remaining pods and remove. If you prefer a smoother texture, transfer the warm mixture to a blender and briefly pulse 4–6 times to break any small solids (do not overblend).

Stir in half of the sliced pistachios and almonds into the cooled milk mixture so the nuts are distributed throughout the kulfi.

Pour the mixture into kulfi molds, small popsicle molds, or a shallow loaf pan for easier scooping. If using molds, cover each with its lid or aluminum foil; if using a pan, cover tightly with plastic wrap or foil.

Freeze for at least 8 hours or overnight until fully set. For best texture, freeze 10–12 hours.

To unmold, run the molds briefly under warm water for 10–20 seconds (do not soak) and gently pull the kulfi out. If using a loaf pan, let sit at room temperature 3–5 minutes, then slice or scoop.

Garnish each kulfi with remaining sliced pistachios and almonds before serving. Serve cold.