Restaurants›Dishoom Manchester›Kulfi On A Stick Recipe

Kulfi On A Stick Recipe

Inspired by Dishoom Manchester
Time8h 30m
Serves8

Sweet creamy treat with memories of golden Chowpatty sunsets.

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.

Milk base

Sweetening & flavor

Add-ins & garnish

Molding

Method

Prepare saffron infusion

1

Place saffron threads in 2 tablespoons warm milk and let steep for 10–15 minutes to release color and aroma.

Make reduced milk (rabri-like base)

2

Simmer and reduce

Pour 4 cups whole milk into a wide, heavy-bottomed saucepan and bring to a gentle boil over medium heat, stirring frequently to prevent scorching.

3

Once it reaches a simmer, reduce heat to medium-low and continue to simmer gently, stirring every 2–3 minutes and scraping the sides to incorporate the thickened layer back into the milk. Continue until the milk reduces by about one-third and thickens slightly (approximately 30–35 minutes).

4

Add 1 cup heavy cream, 4 tablespoons sugar, and 3 tablespoons sweetened condensed milk to boost creaminess and sweetness. Stir and simmer for another 6–8 minutes until the mixture is slightly thicker and velvety.

5

Stir in the cardamom powder and the saffron-infused milk (including threads). Mix thoroughly and remove the pan from heat. Allow the mixture to cool for 10 minutes.

Finish base and assemble

6

Once the milk mixture is warm (not hot), stir in 1 teaspoon rose water. Taste and adjust sweetness; if you prefer sweeter kulfi, dissolve up to 1 additional tablespoon sugar while the mixture is still warm.

7

Fold in chopped pistachios and slivered almonds, reserving a small pinch for topping each mold.

8

Fill molds

Carefully pour the kulfi mixture into the molds or paper cups, leaving a small 5 mm headspace at the top. Sprinkle the reserved nuts on top of each filled mold.

9

Insert popsicle sticks into the center of each mold. If using paper cups, freeze for about 30–45 minutes until partially set so sticks remain upright, then push sticks further in and continue freezing.

Freeze and unmold

10

Place molds on a flat tray and transfer to the coldest part of the freezer. Freeze until fully set, at least 6–8 hours or overnight for best texture.

11

To unmold, remove molds from freezer and dip the outer surface of the mold in warm water for 10–20 seconds (avoid submerging open tops). Gently pull the stick to release the kulfi. If it resists, repeat the warm water dip briefly.

Serving

12

Serve kulfi on a stick immediately. Optionally sprinkle a pinch of crushed pistachio or a few saffron threads on top for presentation. Store any leftovers wrapped in plastic or in an airtight container in the freezer for up to 2 weeks.