Kitchen Recipe Collection
Indian Kulfi (Pista Kulfi)
Traditional Indian ice cream. Denser, creamier, and richer than western ice cream, made by slow-reducing milk and flavoring it with pistachios and cardamom.
- Prep
- 10 min
- Cook
- 60 min
- Total
- 400 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 6 servings
- full-fat milk
- heavy cream (optional)
- sugar
- milk powder or khoya (optional)
- pistachios (unsalted)
- almonds
- green cardamom powder
- saffron
Equipment
- Heavy-bottomed pan
- Kulfi molds or Popsicle molds
Instructions
- 1
Boil the Milk
Pour full-fat milk into a heavy, wide pan. Bring it to a boil on medium heat.
- 2
Reduce the Milk
Lower the heat and let the milk simmer. Stir frequently to prevent burning at the bottom.
- 3
Scrape the Malai
As the milk boils, a layer of cream (malai) will form on top and stick to the sides. Constantly scrape this cream and push it back into the boiling milk.
- 4
Thicken the Base
Continue reducing until the milk is reduced to one-third of its original volume. It should be thick, creamy, and pale yellow.
- 5
Add Sugar
Add the sugar. Stir well until it completely dissolves.
- 6
Add Flavors
Add freshly ground cardamom powder and saffron strands.
- 7
Add Nuts
Grind half the pistachios and almonds into a coarse powder and add to the milk (this thickens the Kulfi). Finely chop the remaining nuts and add them for crunch.
- 8
Cool the Mixture
Turn off the heat. Let the thickened mixture cool completely to room temperature.
- 9
Fill the Molds
Pour the cooled mixture into aluminum Kulfi molds, popsicle molds, or small paper cups.
- 10
Seal Molds
If using cups, cover the tops tightly with aluminum foil to prevent ice crystals from forming. Insert a wooden stick through the center of the foil.
- 11
Freeze
Place the molds in the freezer for 6 to 8 hours, or overnight, until completely firm.
- 12
Demold and Serve
To serve, dip the mold in a glass of warm water for 2 seconds. The Kulfi will slide out easily. Serve immediately.
Cooking Tips
- Kulfi is not churned like western ice cream. The dense texture comes from the slow evaporation of water from the milk.
- Adding a spoonful of milk powder or khoya during boiling speeds up the thickening process.
Variations
- Mango Kulfi: Mix pureed sweet mangoes into the cooled milk mixture before freezing.
Chef's Notes & Storage
- Historically made by freezing the mixture in sealed earthen pots (matkas) submerged in a slurry of ice and salt.
Nutrition Estimate
310 calories · 8g protein · 32g carbs · 16g fat · 2g fiber per serving
