Kulfi

Name: Kulfi
Cook time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 l Full-Fat Milk; 120g Sugar; 1/2 tsp Ground Cardamom, from about 5 green cardamom pods; 1 tbsp Milk, warm; 3 tbsp Pistachios, unsalted, finely chopped; 2 tbsp Blanched Almonds, finely chopped; 1 tsp Rose Water; Some Saffron Strands, generous pinch

Velvety, aromatic kulfi made by slowly reducing milk until luxuriously thick, then perfuming it with cardamom, saffron and a whisper of rose. Crunchy pistachios and blanched almonds add a nutty contrast to the creamy frozen dessert — an elegant, old-fashioned Indian ice cream you can make at home.

Velvety, aromatic kulfi made by slowly reducing milk until luxuriously thick, then perfuming it with cardamom, saffron and a whisp... Show more

Traditional Indian Recipe

Health Grade

D · Occasional

Rating

4.2

Time

1 hr40 min

Price

0,37 €

Calories

283 kcal

vegetarian

low calorie

one pot

gluten free

Method

Prep the nuts

If you are starting from whole almonds, blanch them for 1 minute in boiling water, then drain and slip off the skins before finely chopping the Blanched Almonds and the Pistachios. If you are starting from whole green cardamom pods, crack about 5 pods open, discard the husks, and grind the seeds in a mortar and pestle until you have the Ground Cardamom.

Reduce the milk

Pour the Full-Fat Milk into a heavy-bottomed saucepan and bring it just to a boil over medium heat, stirring often so the milk does not scorch. Lower the heat and simmer for 35–45 minutes, scraping the thick cream from the sides back into the pan, until the milk is reduced by about half and looks thick, creamy, and lightly foamy.

Flavor the base

Stir the Sugar into the reduced milk until it dissolves, then mix in the Ground Cardamom. In a small bowl, stir a generous pinch of the Saffron Strands into 1 tbsp of the Milk (warm) until the liquid turns deep gold, then add it to the pot. Simmer for 5 minutes more, until the base is glossy and fragrant, then take the pan off the heat and fold in the Pistachios, Blanched Almonds, and Rose Water.

Freeze the kulfi

Let the mixture cool for 20 minutes so it is no longer steaming, then pour it into kulfi molds and tap them gently to release any air bubbles. Freeze until solid, at least 6 hours or overnight. To unmold, dip the molds briefly in warm water and turn the kulfi out onto chilled plates.

Ingredients

Method

For 6 servings

Adjust servings

1.5 l Full-Fat Milk
120g Sugar
1/2 tsp Ground Cardamom, from about 5 green cardamom pods
1 tbsp Milk, warm
3 tbsp Pistachios, unsalted, finely chopped
2 tbsp Blanched Almonds, finely chopped
1 tsp Rose Water
Some Saffron Strands, generous pinch

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

283 kcal

14% of Daily kcal

Protein

10 g

20% RDI

Fat

12 g

5.2g sat fat

Carbs

34 g

12% RDI

Sugar

33 g

66% RDI

Fiber

0.8 g

3% RDI

Salt

0.1 g

2% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 4.9 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

1.5 l Full-Fat Milk
120g Sugar
1/2 tsp Ground Cardamom, from about 5 green cardamom pods
1 tbsp Milk, warm
3 tbsp Pistachios, unsalted, finely chopped
2 tbsp Blanched Almonds, finely chopped
1 tsp Rose Water
Some Saffron Strands, generous pinch

🧂 Plus ~1g of salt

Kulfi

Method

Prep the nuts

Reduce the milk

Flavor the base

Freeze the kulfi

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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