Pistachio Kulfi Recipe

Soak saffron

If using saffron, lightly crush the strands with your fingers and place them in 2 tablespoons of warm milk. Set aside to infuse for 10–15 minutes.

Blanch or toast pistachios

If pistachios have skins and you prefer a bright green color, blanch 1 cup shelled pistachios in boiling water for 1 minute, drain, then slip off skins. Otherwise, lightly toast the pistachios in a dry skillet over medium heat for 2–3 minutes until fragrant. Let cool.

Make pistachio paste

Reserve 2 tablespoons as pistachio paste: pulse the cooled pistachios in a small food processor with 1–2 teaspoons of milk or condensed milk until a smooth-ish paste forms. For a finer texture, add only a little liquid and scrape sides frequently.

Crush cardamom

Crack the green cardamom pods and lightly crush the seeds with the back of a spoon or mortar and pestle to release aroma.

Simmer milk mixture

In a heavy-bottomed saucepan, combine 4 cups whole milk and 1 cup heavy cream. Add the crushed cardamom seeds and pods and bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.

Reduce and thicken

Continue to simmer gently, stirring frequently and scraping the bottom, until the mixture reduces by about one-third and becomes slightly thicker and creamy (this usually takes 25–35 minutes). If using 1 tsp semolina or cornflour for body, mix it with 1 tablespoon cold milk to make a slurry and whisk it into the simmering milk after 10 minutes of cooking to avoid lumps.

Add sugars and condensed milk

Once reduced, remove the cardamom pods and stir in 3 tablespoons granulated sugar and 1 cup sweetened condensed milk. Stir and simmer 2–3 more minutes to dissolve the sugar and incorporate the condensed milk.

Incorporate pistachio and saffron

Lower the heat and stir in the 2 tablespoons pistachio paste (or 1 cup ground pistachios blended very fine) and the saffron-infused milk (if using). Taste and add rose water (1 tsp) if desired. Cook for another 1–2 minutes, then remove from heat.

Strain and cool

Pass the kulfi mixture through a fine-mesh sieve into a bowl to remove any coarse bits of cardamom husk or pistachio fragments for a smooth texture. Let it cool at room temperature for 15–20 minutes, then refrigerate for at least 1 hour until cold (this helps set faster and prevents large ice crystals).

Portion into molds

Stir the chilled mixture briefly, pour into kulfi molds or small popsicle molds / disposable paper cups, leaving a little headspace for expansion. Sprinkle a pinch of crushed pistachios into each mold for garnish and texture if desired.

Freeze

Place molds on a tray and freeze upright for at least 6–8 hours or overnight until fully set.

Unmold and serve

To unmold, dip each mold briefly (5–10 seconds) in warm water up to the rim, then gently pull the kulfi out. Alternatively, run under warm water while holding the mold. Serve immediately garnished with 1–2 teaspoons crushed pistachios and slivered almonds.