Kulfi is an amazing thing! It’s a creamier, sweeter, more fabulous version of ice cream. My favorite kulfi of all time is either kesar pista kulfi or a simple malai kulfi.
I love kulfi’s creamy, nearly chewy texture – indicative of lots of whole milk and cream. Growing up we couldn’t get enough of this stuff..and again, we really had no concept of healthy or not, so we ate it daily during the summers. Kesar pista kulfi, malai kulfi, mango kulfi, and so on. It was a hard life but someone had to do it 🙂
It’s the perfect way to end a meal, whether the menu is vegetarian or not, kulfi is perfect. The recipe below is easy, fairly fast, and has a great freezer life. Not to mention you can easily dress it up for a dinner party.
If you’re not in the mood for effort of kulfi check out frozen custard as a lower effort but amazing dessert.
Pointless use of blog space #12: I’ve never had more than 6 kulfis in a day. Except that one time…..but in my defense…I don’t have one. I regret NOTHING! NOTHIIIING! (this is the point where I pretend to run away. But in a blog that really doesn’t play out well.)
Kesar Pista KulfiDifficulty: Easy
6 cups whole milk (avoid fat free or low fat)
1/2 – 1 can condensed milk
2 tbsp cardamon, ground
10 strands kesar (saffron)
6 tbsp pistachio, chopped
10 tbsp pistachio, ground
- Bring milk to a boil over medium heat. Make sure to stir the milk consistently to avoid it sticking to the bottom.
- Turn the heat to low and cook for 20-30 minutes, till it thickens and starts to reduce (by approximately 1/4). Make sure to continue stirring to avoid it sticking, scorching, or a skin from forming on the top.
- Whisk in 1/2 can of condensed milk.
- Whisk in saffron, cardamom powder, pistachios, and pistachio powder.
- Taste for sugar – add more condensed milk if needed.
- Remove from heat and pour into a bowl. Let kulfi mixture cool completely.
- Stirring occasionally to avoid a film forming on top.
- Once the mixture has cooled, pour into kulfi or popsicle molds and freeze.
- When serving garnish with cardamom, pistachio, and saffron.