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kulfi with pistachio and cardamom

Kulfi with Pistachio and Cardamom

Kulfi with pistachio and cardamom is a creamy Indian ice cream made by slowly cooking milk with nuts and spices. It’s rich, dense, and full of flavor. This recipe is simple, comforting, and perfect for hot summer days.
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Prep Time 10 minutes
Cook Time 40 minutes
Freezing time 5 hours
Total Time 5 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Indian
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 4 cups whole milk
  • 1 can 14 oz sweetened condensed milk
  • 1 cup heavy cream
  • ¼ cup sugar adjust to taste
  • 6 –8 green cardamom pods crushed
  • ½ cup unsalted pistachios chopped
  • A pinch of saffron strands optional
  • ½ teaspoon rose water optional

Method
 

  1. Simmer the milk: Pour the milk into a heavy-bottom saucepan. Bring to a gentle simmer over medium heat. Stir often to avoid burning. Reduce by about one-third.
  2. Sweeten it: Stir in condensed milk and sugar. Cook for another 10 minutes, stirring often.
  3. Add flavor: Crush the cardamom pods and add them to the milk. Add saffron if using. Let it infuse as the milk thickens.
  4. Add pistachios: Stir in the chopped pistachios, leaving a few chunks for texture.
  5. Finish the base: Add heavy cream and rose water. Mix well.
  6. Freeze: Pour the mixture into molds or small cups. Cover with foil and place wooden sticks in the center.
  7. Set and serve: Freeze at least 6 hours or overnight. To serve, dip the mold in warm water for a few seconds and release the kulfi. Garnish with extra pistachios.

Notes

  • Use full-fat milk for the best texture. Skim milk won’t give the same creaminess.
  • Rose water is optional but adds a floral note you often find in traditional Indian sweets.
  • For faster prep, you can make a no-cook version with just condensed milk, cream, pistachios, and cardamom, but the slow-cooked method gives deeper flavor.