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The dessert, From around the world

Pistachio kulfi

Pistachio kulfi is a dense Indian ice cream flavored with cardamom and saffron, serving 6 people. It takes 25 minutes of active work, is made entirely the day before, and freezes overnight. The difficulty is very easy, the cost per person is €2.20, and the key to success is the sweetened condensed milk, which gives it a creamy texture without churning or ice crystals.

To close the meal, a pistachio kulfi, the dense Indian ice cream scented with cardamom.

Pistachio kulfi
For
6 people
Work
25 min
Total time
8 h 20
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€2.20
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Kulfi is the Indian ice cream served at the end of a meal, much denser than regular ice cream, almost melting on the tongue thanks to heavy cream and condensed milk. Cardamom and saffron give it a warm fragrance, and pistachios add crunch to every bite. It's a dessert that stands apart from classic sorbets and ice creams, with real personality.

It's the ideal dessert to close an Indian themed dinner or any global inspired meal, whether with friends or family, in spring or summer when you want something refreshing yet fragrant. It fits well in a menu built around spiced dishes, since its sweetness and cardamom notes soothe the palate after a curry or a tagine.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 30 min
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step, 5 min

Everything happens the day before, with 25 minutes of active work, from grinding the cardamom to filling the molds, then the kulfi freezes overnight. On the day itself, there's nothing left to prepare for this dessert, so you can focus on the rest of the meal. Right before serving, you unmold, slice, and decorate with pistachios in just a few minutes.

The ingredients

6 people

Pantry

  • Sweetened condensed milk 400 g
  • Powdered milkoften in the pantry 4 tbsp
  • Cardamom podsoften in the pantry 8
  • Unsalted pistachios 100 g
  • Saffronoften in the pantry 1 pinch

Dairy

  • Heavy cream 40 cl

Allergens Lactose, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Crush the cardamom pods to extract the seeds, then finely grind the pistachios together with them. 10 min

    Save a few whole pistachios for decoration, they add crunch.

  2. Heat the condensed milk with the cream, powdered milk, and saffron for five minutes over low heat, then let cool slightly. 10 min

    Stir constantly to keep the milk from sticking to the bottom of the pan.

  3. Mix the warm mixture with the pistachios, pour into small molds or a loaf pan, and cover with plastic wrap. 10 min

    Silicone molds unmold in one smooth motion, ideal for individual portions.

  4. Freeze overnight.

    No ice cream maker needed, the heavy cream alone gives kulfi its dense texture.

When it's time to serveThe final touches, right in front of your guests.

  1. Run the molds under lukewarm water for a few seconds, unmold the kulfi, slice it, and decorate with pistachios. 5 min

    Take it out 10 minutes ahead, it's creamier when just slightly softened.

Our tips to get it right

  • Use cold heavy cream, it whips better and gives the kulfi a smoother texture once frozen.
  • Grind the pistachios fairly fine to avoid large chunks that turn hard in the freezer, but save a few pieces whole for decoration.
  • If you don't have individual molds, a loaf pan works just as well, simply cut clean slices with a knife dipped in hot water.

The variations

  • Swap the pistachios for toasted slivered almonds for a milder version with a less vivid color.
  • Stir a spoonful of rose paste into the warm mixture for a floral version, closer to the traditional gulkand scented kulfi.
  • For a quick version kids will love, skip the cardamom pods and use ground cardamom directly, the flavor will be a touch less subtle but still good.

What to serve it with

  • Warm masala chai after dinner
  • A few dried rose petals on top
  • A light mango coulis for contrast

Storage

Kulfi keeps in the freezer for up to two weeks in its covered mold. It doesn't need reheating, just take it out 10 minutes before serving so it softens slightly and regains its creamy texture.

Questions about this recipe

Can you make kulfi without an ice cream maker?

Yes, that's the whole point of this recipe. Heavy cream and sweetened condensed milk naturally give it a dense, creamy texture without any churning required.

Can pistachios be swapped for another nut?

Almonds or cashews work well in place of pistachios, ground the same way. The flavor will be milder and less distinctive, but the texture stays the same.

How do you unmold kulfi without breaking it?

Dip the mold in lukewarm water for a few seconds, never hot, so the edges don't melt. Silicone molds release more easily than rigid ones.

Is kulfi a good dessert for kids?

Yes, kids tend to enjoy it thanks to its creamy texture close to regular ice cream. You can simply reduce the cardamom slightly if you worry the flavor might be too strong for them.

Can a pistachio kulfi be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 4 steps, when it's time to serve, 1 step.

How long does it take to make a pistachio kulfi?

Allow 8 h 20 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a pistachio kulfi?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pistachio kulfi cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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