Pistachio Kulfi Recipe

Time2h

Serves6

Make Pistachio Kulfi Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Heat the Milk
In a large saucepan, pour 4 cups of full-fat milk and bring it to a boil over medium heat. Stir occasionally to prevent it from burning.
2
Add Heavy Cream
Once the milk has boiled, reduce the heat to low and add 1 cup of heavy cream. Mix well to combine.
3
Incorporate Sugar and Cardamom
Add 3 tablespoons of sugar and 1 teaspoon of cardamom powder to the mixture. Stir continuously until the sugar is fully dissolved.
4
Simmer the Mixture
Let the mixture simmer on low heat for about 20-30 minutes, stirring occasionally until it thickens slightly.

5
Add Chopped Pistachios
Once the mixture has thickened, remove it from heat and let it cool for a few minutes. Stir in 1 cup of finely chopped pistachios and 1 teaspoon of pistachio essence (if using).
6
Cool the Mixture
Allow the kulfi mixture to cool to room temperature before pouring it into molds.

7
Pour into Molds
Pour the cooled mixture into kulfi molds or popsicle molds, filling them to the top.
8
Insert Sticks and Freeze
Insert sticks into the molds if they are not already built-in. Freeze the kulfis for at least 6-8 hours, or until completely set.

9
Remove from Molds
To serve, remove the kulfis from the molds by running them under warm water for a few seconds.
10
Garnish and Enjoy
Garnish with 2 tablespoons of chopped pistachios and a pinch of saffron strands (if using) before serving. Enjoy your delicious pistachio kulfi!