Pistachio Kulfi Cream Recipe

Soak Pistachios

Place the unsalted pistachios in a small bowl and cover with 1/2 cup warm water. Let them soak for 15–20 minutes to soften, then drain, reserving a tablespoon of the soaking water.

Make Pistachio Paste

Transfer the drained pistachios to a blender or mini food processor. Add the reserved tablespoon of soaking water and blend until you get a smooth, thick paste. If needed, add the rose water and a drop of green food coloring to deepen the color. Set aside.

In a heavy-bottomed saucepan, combine whole milk and heavy cream. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Do not let it boil vigorously.

Once simmering, reduce heat to low and add the crushed cardamom pods and coarse salt. Continue to simmer gently, stirring often and scraping the bottom with a wooden spoon, until the milk reduces by about one-third. This should take 25–30 minutes.

Remove the cardamom pods by straining (or fish them out) and return the reduced milk to low heat. Stir in the sweetened condensed milk and 1 tablespoon granulated sugar. Cook for another 5 minutes, stirring, to incorporate and slightly thicken the mixture.

Whisk in the prepared pistachio paste thoroughly so it is evenly distributed. Taste and adjust sweetness; add up to 1 more tablespoon sugar if needed. Continue to simmer 2–3 minutes after adding the paste so flavors meld. Remove from heat and let cool for 10 minutes.

Remove the mixture from heat and, if you prefer a very smooth kulfi, pass it through a fine-mesh sieve into a clean bowl to remove any coarse bits. Stir in the optional rose water if using.

Pour the kulfi mixture into kulfi molds, small metal cups, or a loaf pan (for sliceable kulfi). If using molds, sprinkle a few chopped pistachios and slivered almonds into each mold for texture, pressing lightly so they are suspended in the mixture.

Cover molds tightly with lids or plastic wrap. Freeze until solid, at least 6–8 hours or overnight. If using a loaf pan, freeze until firm then unmold and slice with a hot knife.

To unmold, briefly dip the mold in warm water (1–2 seconds) and gently pull. Serve immediately, garnished with extra chopped pistachios and a light dusting of cardamom powder if desired.