Pistachio Kulfi Recipe

Soak pistachios

Place 1 cup shelled pistachios in a small bowl and cover with 1/2 cup warm water. Let soak 20–30 minutes to soften, then drain, reserving a tablespoon of the soaking liquid.

Blend to paste

Transfer soaked pistachios to a blender. Add 1 tablespoon of the reserved soaking liquid (or a little fresh water if needed) and 1 teaspoon rose water (optional). Blend on high until a smooth, thick paste forms (about 1–2 minutes). Scrape down sides as needed. If too dry, add water 1 teaspoon at a time; take care not to thin the paste too much.

Crush cardamom pods lightly to expose seeds. In a heavy-bottomed saucepan, combine 4 cups whole milk and crushed cardamom pods. Warm over medium heat until it begins to steam and small bubbles appear at the edges (do not boil). Reduce heat to low and simmer gently, stirring occasionally, for 15–20 minutes to reduce and concentrate flavor.

If using saffron, place the threads in 1 teaspoon warm milk and set aside to bloom while the milk simmers.

After the milk has simmered ~15–20 minutes and reduced slightly, stir in 1 cup heavy cream, 1 cup sweetened condensed milk, and 1 tablespoon granulated sugar. Continue to simmer on low, stirring frequently, for 6–8 minutes so the sugars dissolve and the mixture thickens slightly.

If using cornstarch for extra creaminess, mix 1 teaspoon cornstarch with 1 tablespoon cold milk to make a slurry; whisk the slurry into the warm milk mixture and cook 1–2 minutes more until it thickens slightly.

Remove saucepan from heat. Stir in the prepared pistachio paste until evenly incorporated and the mixture turns a pale green. Add bloomed saffron along with its milk (if using) and 1 teaspoon rose water (if not added to the paste). Taste and adjust sweetness — add up to 1 additional tablespoon sugar if you prefer it sweeter. Remove cardamom pods with a slotted spoon if you prefer a smoother texture.

Let the mixture cool to room temperature (about 30–40 minutes). For a finer texture, strain the mixture through a fine-mesh sieve into a bowl to remove any larger bits of cardamom husk or pistachio grit.

Stir in 1/4 cup finely chopped pistachios to the cooled, strained mixture, reserving a few for garnish.

Pour the kulfi mixture into kulfi molds or small popsicle molds/ramekins. Tap molds gently to remove air bubbles. If using a tray or small cups, cover tightly with foil or plastic wrap.

Freeze until fully set, at least 6–8 hours or overnight. For best texture, freeze 8–12 hours.

To unmold, briefly run molds under warm water for 10–20 seconds (avoid letting water reach the kulfi) and gently pull out. If using covered cups, invert onto a plate and tap gently. Garnish with the reserved chopped pistachios and an extra pinch of saffron threads if desired.