Kulfi Recipe

Bloom saffron

Place saffron threads in a small bowl with 2 tablespoons warm milk. Set aside for at least 10 minutes to release color and aroma.

Lightly crush cardamom pods with the flat side of a knife or a mortar and pestle to open the seeds. Keep shells and seeds together (you'll strain later). Chop roughly half of the pistachios and sliver the almonds.

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

Once the milk comes to a gentle simmer, lower heat to medium-low. Continue to simmer gently, stirring frequently and scraping the bottom and sides with a wooden spoon, until the mixture reduces by about one-third and thickens slightly, about 25–30 minutes. This concentrates the flavor and gives kulfi its richness.

If using milk powder, whisk in 1 cup whole milk powder about halfway through the reduction to help thicken and add creaminess. Continue to simmer and stir to dissolve and integrate it fully.

Stir in 1 cup sweetened condensed milk and the saffron-infused milk. Simmer gently another 5 minutes to meld flavors, stirring to prevent sticking. Taste and adjust sweetness; add more sugar a teaspoon at a time if desired.

Remove from heat. Stir in 1/2 cup chopped pistachios, 1/4 cup slivered almonds, and 1/2 teaspoon rose water if using. Let the mixture cool at room temperature for 20–30 minutes, then strain through a fine mesh sieve to remove cardamom shells and any larger solids for a smooth texture.

Pour the strained, cooled kulfi mixture into kulfi molds or small stainless-steel/ice pop molds, leaving a small headspace (about 1/4 inch) for expansion during freezing.

Top each mold with a few chopped pistachios or a slivered almond for garnish if desired. Insert lids or covers and place molds upright in the freezer.

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

To unmold, dip each mold quickly in warm water (not hot) for 10–20 seconds, rotating to loosen. Pull gently to remove the kulfi. Avoid submerging or leaving in water too long or the kulfi will melt.

Serve immediately on chilled plates or in small bowls. Optionally garnish with a sprinkle of chopped pistachios, a few saffron threads, and a light drizzle of rose water.