Kulfi Recipe

1. Lightly crush cardamom pods to expose seeds. If using saffron, place saffron strands in 1 tablespoon warm milk and set aside to bloom for 10–15 minutes. Mix cornstarch with 2 tablespoons warm milk to make a smooth slurry and set aside.

2. Reduce milk

Pour 1 liter whole milk into a wide, heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to prevent skin forming and milk scorching. Reduce heat to medium-low and simmer, stirring more frequently as volume decreases, until milk reduces by roughly one-third and thickens slightly (about 30–40 minutes).

3. Add cream and sugar

Add 200 ml heavy cream and 50 g granulated sugar to the reduced milk. Stir until sugar dissolves and mixture returns to a gentle simmer (3–4 minutes).

4. Infuse cardamom and saffron

Add the lightly crushed cardamom pods to the milk. Pour the saffron-infused warm milk (if using) into the pot. Simmer gently for 4–5 minutes to infuse aroma, stirring occasionally.

5. Thicken with cornstarch

Stir the cornstarch slurry (1 tbs cornstarch + 2 tbs warm milk) to recombine, then slowly whisk into the simmering milk. Cook 2–3 minutes, stirring constantly, until mixture thickens slightly and coats the back of a spoon. Remove and discard the cracked cardamom pods (or strain if preferred).

6. Finish with condensed milk

Turn off the heat and whisk in 200 ml sweetened condensed milk until fully incorporated. Taste and adjust sweetness if needed (keep in mind kulfi will firm up when frozen). Let the mixture cool to lukewarm (~20–30 minutes).

7. Stir in 2 tablespoons slivered almonds and 2 tablespoons chopped pistachios into the cooled milk mixture, reserving about 1 tablespoon of nuts for garnish. If you want uniformly smooth kulfi, pulse the nuts briefly in a food processor before stirring in so they are very fine.

8. Pour the kulfi mixture into kulfi molds, small popsicle molds, or a shallow metal tray for slicing. Sprinkle the reserved chopped pistachios and almonds on top of each mold portion. Cover each mold or cover the tray tightly with plastic wrap.

9. Place molds or tray in the freezer and freeze until completely set, at least 6–8 hours or preferably overnight. To unmold, dip the molds briefly (10–20 seconds) in warm water to loosen and pull out the kulfi. If using a tray, let sit at room temperature for 3–5 minutes then cut into slices and serve.

10. Serve kulfi immediately, garnished with a few extra chopped pistachios and a pinch of saffron strands if desired.