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.
- Serves: 8 persons
- 2cups heavy cream, divided
- ¼teaspoon saffron threads
- 2teaspoons granulated sugar
- 1(14-ounce) can sweetened condensed milk
- 1teaspoon ground cardamom
- ¼teaspoon rose water
- ⅓cup chopped raw pistachios (divided)
Step 1Gather the ingredients.
Step 2In 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.
Step 3Transfer to an airtight container and refrigerate until chilled.
Step 4In 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.
Step 5Add the sweetened condensed milk, cardamom, rose water, if using, and 3 tablespoons of pistachios. Whisk to combine.
Step 6Transfer 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.)
Step 7Sprinkle the remaining pistachios on top. Insert the popsicle sticks into the molds and freeze until firm, 6 to 12 hours.
Step 8If 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.
Step 9When ready to eat, gently unmold the kulfi from the silicone popsicle molds or peel away the paper cups and serve.