Pistachio Kulfi Recipe

1. Prepare pistachio paste

Place 3 oz (about 85 g) raw shelled pistachios and 3 tablespoons fine pistachios into a small food processor or blender. Pulse until a coarse paste forms, scraping down the sides as needed. Add 1–2 tablespoons of the whole milk from the recipe if the mixture is too dry to come together; continue until you have a smooth-ish, slightly grainy paste. Set aside.

2. Bloom saffron (optional)

If using saffron, steep the saffron threads in 2 tablespoons warm milk for 5–10 minutes to release color and aroma. Set aside.

3. Simmer milk mixture

In a heavy-bottomed saucepan, combine 4 cups whole milk and the 6 lightly crushed cardamom pods. Bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching. Reduce heat to medium-low and simmer until the milk reduces by about one-quarter and thickens slightly, about 20–25 minutes. Stir frequently as it thickens.

4. Add sugar and condensed milk

Stir in 1 tablespoon granulated sugar and 1 cup sweetened condensed milk. Continue to simmer gently, stirring frequently, until the mixture is fragrant and slightly thicker, about 8–10 minutes.

5. Finish with cream and pistachio paste

Lower the heat to very low. Whisk in 1 cup heavy cream, the prepared pistachio paste, and the saffron-infused milk (if using). Continue to gently heat and stir for 2–3 minutes to combine flavors. Taste and add 1 teaspoon rose water if using; remove and discard the cardamom pods.

6. Cool and strain (optional)

Remove the pan from heat. For an extra-smooth kulfi, press the mixture through a fine-mesh sieve into a bowl to remove any coarse bits of pistachio or cardamom fragments. Let the mixture cool to room temperature, then cover and chill in the refrigerator until cold, at least 2 hours (or up to overnight).

7. Stir the chilled kulfi base well. If the mixture has separated slightly, whisk to recombine. Pour the mixture into kulfi molds, popsicle molds, or a shallow loaf pan (for easier slicing). If using molds, sprinkle 1–2 teaspoons of chopped pistachios into each mold as you fill to create a nutty layer. Tap molds gently to remove air bubbles.

8. Cover molds with lids or wrap the loaf pan tightly in plastic wrap. Freeze until solid, at least 6–8 hours, preferably overnight.

9. To unmold, briefly dip each mold in warm water (2–3 seconds) and gently pull out the kulfi. If using a loaf pan, let sit at room temperature for 3–5 minutes then slice with a warm knife. Garnish each kulfi with the reserved chopped pistachios and a few extra saffron threads if desired. Serve immediately.