Pista Kulfi Recipe

Blanch and chill pistachios

Bring a small pot of water to a boil. Add the shelled pistachios and boil for 1 minute to loosen skins. Drain and immediately plunge pistachios into ice water. Rub between towels to remove skins. Pat dry thoroughly.

Make pistachio paste

Reserve 2 tablespoons of the blanched pistachios coarsely chopped for garnish. In a food processor, puree the remaining pistachios with 1–2 tablespoons of the heavy cream or a teaspoon of neutral oil until you obtain a smooth paste. If using store-bought pistachio paste, skip this step.

Crush cardamom

Lightly crush the cardamom pods with the flat of a knife and crack them open to release the seeds. Reserve.

Reduce milk

In a heavy-bottomed saucepan, combine the whole milk and crushed cardamom pods. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching. Continue simmering gently until the milk reduces by about one-third and thickens slightly, about 25–30 minutes.

Add cream and condensed milk

Lower the heat to medium-low and stir in the heavy cream and sweetened condensed milk. Mix well and simmer another 6–8 minutes, stirring frequently so the mixture does not stick to the bottom.

Starch slurry

In a small bowl, whisk the cornflour with the cold milk to make a smooth slurry. Gradually whisk the slurry into the simmering milk mixture. Cook for 2–3 minutes until the mixture thickens further. This gives the kulfi a creamy, slightly dense texture.

Sweeten and flavor

Add the granulated sugar (taste and adjust if desired), rose water, and the pistachio paste. If using green food coloring, add a few drops to achieve a pale green hue. Stir thoroughly to incorporate and let simmer 1–2 minutes more. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl to remove cardamom shells and any coarse bits.

Cool

Allow the strained mixture to cool to room temperature, then refrigerate for at least 2 hours until fully chilled (can chill up to overnight).

Assemble and add pistachios

Stir the chilled kulfi mixture briefly. Pour or spoon a small amount into each kulfi mold or into an ice cube tray/ramekin, sprinkle a few reserved chopped pistachios and a little slivered pistachio, then fill the rest of the mold with the mixture. Tap molds gently to remove air pockets.

Freeze

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

Unmold and serve

To unmold, dip the mold in warm water for 10–20 seconds (do not submerge the opening) to loosen. Gently pull out the kulfi. If using ramekins, run a thin knife around the edge and invert onto a serving plate. Garnish with additional slivered pistachios and a light drizzle of rose water if desired. Serve immediately.