Kulfi Recipe

Prepare saffron

Place the saffron strands in the 2 tablespoons of warm milk and let bloom for 10–15 minutes to release color and aroma.

Crush cardamom

Lightly crush the cardamom pods with the flat of a knife to just open the pods and expose the seeds; set aside.

Pour 1.5 liters whole milk into a wide, heavy-bottomed saucepan. Add the crushed cardamom pods. Bring milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Reduce heat to low and simmer the milk gently, stirring every 3–4 minutes and scraping the bottom and sides, until the milk reduces and thickens to about half its original volume. This typically takes 45–60 minutes. Watch carefully to avoid burning or sticking.

When the milk has reduced and become creamier, add the evaporated milk and sweetened condensed milk. Stir to combine and continue to simmer on very low heat for another 8–10 minutes to integrate and further thicken.

Add the granulated sugar and the saffron-infused milk. Stir for 2–3 minutes until sugar dissolves completely. Taste and adjust sweetness if necessary (kulfi is traditionally less sweet than Western ice cream). Remove from heat.

Crack open the cardamom pods and, if desired, remove the seeds and lightly crush them with the back of a spoon or mortar and pestle. Stir the crushed seeds into the warm milk mixture for an even cardamom flavor. Discard empty pods.

Stir in the rose water after removing the milk from heat to preserve aroma. Mix well.

Fold in the chopped pistachios and finely chopped blanched almonds into the warm kulfi mixture, reserving about 1 tablespoon of pistachios/almonds for garnish. Allow the mixture to cool at room temperature for 20–30 minutes.

Once the mixture has cooled slightly (warm but not hot), pour or ladle it into kulfi molds, small popsicle molds, or a shallow metal loaf pan for easier scooping. Leave a little headroom as the mixture will expand slightly when freezing.

Tap the molds gently on the counter to remove air bubbles. Insert sticks if using molds that require them. Cover the molds tightly with lids or aluminum foil.

Freeze for at least 6–8 hours, preferably overnight, until fully set and firm.

To unmold, briefly run warm water over the outside of the molds for 10–15 seconds (take care not to let water get into the kulfi). Gently pull the kulfi out by the stick or invert the mold into a chilled plate.

If you used a loaf pan, dip the bottom in warm water briefly and then slice into serving pieces or scoop with an ice cream scoop. Garnish with the reserved chopped pistachios/almonds and an extra pinch of saffron if desired. Serve immediately.