Kulfi

Kulfi is a popular North Indian dessert recipe. This creamy and flavorful frozen treat is the perfect ending to a meal on a hot summer day.

Ingredients

• 2 cups heavy cream, divided
• 0.25 teaspoon saffron threads
• 2 teaspoons granulated sugar
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon ground cardamom
• 0.25 teaspoon rose water
• 0.3333333333333333 cup chopped raw pistachios (divided)

Steps

1. Gather the ingredients.
2. In a small saucepan, combine 1 cup of the heavy cream and the saffron threads. Heat over low heat until it reaches a gentle boil. Remove from heat and cool to room temperature.
3. Transfer to an airtight container and refrigerate until chilled.
4. In a stand mixer fitted with the whisk attachment, combine the chilled cream-saffron mixture with the remaining 1 cup of cream. Beat until soft peaks begin to form. Gradually whisk in the sugar.
5. Add the sweetened condensed milk, cardamom, rose water, if using, and 3 tablespoons of pistachios. Whisk to combine.
6. Transfer the mixture into flexible silicone popsicle molds or paper cups. (Because of the delicate texture of kulfi, they can be difficult to remove from firm plastic popsicle molds.)
7. Sprinkle the remaining pistachios on top. Insert the popsicle sticks into the molds and freeze until firm, 6 to 12 hours.
8. If you are using paper cups, wrap the top of the cup in aluminum foil and then insert the popsicle sticks. This allows the popsicle sticks to remain upright and straight while in the freezer.
9. When ready to eat, gently unmold the kulfi from the silicone popsicle molds or peel away the paper cups and serve.