Kulfi On A Stick Recipe

bloom saffron and crush cardamom

Place saffron threads into the 2 tablespoons of warm milk and let them steep for 10–15 minutes until the milk turns golden and fragrant. Lightly crush cardamom pods with the flat of a knife and remove the seeds; reserve seeds for the milk.

Pour 1 liter whole milk into a wide, heavy-bottomed saucepan. Add the crushed cardamom seeds. Bring milk to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming and to stop scorching at the bottom.

When the milk reaches a simmer, reduce heat to medium-low. Continue to simmer gently, stirring every 5 minutes and scraping the bottom and sides, until the milk reduces by about one-third and thickens slightly. This should take 25–35 minutes. Adjust heat as necessary so the milk bubbles slowly, not violently.

Dissolve 1 teaspoon cornstarch in 1 tablespoon of cold milk (from the measured milk) to make a slurry. Stir the slurry into the reduced milk to give the mixture a silkier, slightly thicker texture—this helps the kulfi set firmly on a stick. Simmer 2–3 more minutes after adding the slurry, then remove from heat.

Stir in the 1/2 cup heavy cream, 1/2 cup sweetened condensed milk, 3 tablespoons sugar, bloomed saffron with its milk, 1/2 teaspoon rose water, and 1/8 teaspoon sea salt. Taste and adjust sugar or rose water—remember flavors will be slightly muted after freezing.

Let the mixture cool at room temperature for 30 minutes so flavors meld. After cooling slightly, fold in the chopped pistachios and almonds, reserving a tablespoon of chopped pistachio for sprinkling on top of each kulfi before freezing if desired.

If you prefer an extra-smooth kulfi, blitz the cooled mixture briefly (5–8 seconds) in a blender or use an immersion blender—do not over-blend; you want some nut texture. Return to a bowl for molding.

Pour the kulfi mixture into molds, leaving about 1/4 inch headspace for expansion. Tap molds gently on the counter to remove air pockets. Sprinkle the reserved chopped pistachios on top of each filled mold if using.

Insert wooden sticks into the molds. If your molds do not hold sticks upright, freeze the filled molds uncovered for 1 hour until edges begin to firm, then insert sticks and continue freezing.

Freeze the molds until fully set, at least 6–8 hours or overnight for best texture.

To unmold, hold a mold under warm (not hot) running water for 8–12 seconds, rotating to loosen. Pull the kulfi gently on the stick to release. Avoid soaking the mold or using very hot water to prevent melting.

Serve immediately on a chilled plate or wrap individually in parchment for later. Garnish with an extra pinch of ground cardamom or chopped pistachio if desired. Kulfi will keep in an airtight container in the freezer for up to 2 weeks.