Kulfi
This traditional Pakistani frozen dessert is richer and denser than ice cream, made by slowly reducing milk until it thickens and caramelizes slightly. It's flavored with aromatic cardamom and pistachios, offering a delightful and creamy treat perfect for any occasion.
An original recipe by Forkin
- Total time
- 7 hr 50 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 356 kcal
Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 mlwhole milk
- 250 mlheavy cream
- 100 ggranulated sugar
- 1 tspcardamom powder
- 50 gpistachio, finely chopped
- 0.5 tspsaffron threads(optional)
Equipment
kulfi molds or ramekins · large pot · whisk
The method
Step by step
- 1
Combine the whole milk and heavy cream in a large, heavy-bottomed pot or Dutch oven.
Cook’s note: Using a heavy-bottomed pot prevents scorching the milk.
- 2
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to prevent sticking.
About 10 min
- 3
Once boiling, reduce the heat to low and let it simmer gently, uncovered, for about 60-75 minutes.
About 1 hr 15 min
Cook’s note: Stir frequently, especially from the bottom, to prevent a skin from forming and to ensure even reduction. Scrape down the sides of the pot often to incorporate any thickened milk.
- 4
Continue simmering until the milk mixture has reduced by about half and significantly thickened, taking on a pale, caramelized color.
- 5
Stir in the granulated sugar, cardamom powder, and saffron threads (if using).
- 6
Continue to cook for another 10-15 minutes, stirring constantly, until the sugar is fully dissolved and the mixture is very thick, resembling a custard.
About 15 min
Cook’s note: The mixture should coat the back of a spoon thickly.
- 7
Remove the pot from the heat and stir in the finely chopped pistachios.
- 8
Allow the kulfi mixture to cool completely to room temperature, stirring occasionally to prevent a skin from forming.
About 1 hr
Cook’s note: For faster cooling, you can place the pot in an ice bath.
- 9
Pour the cooled kulfi mixture into kulfi molds, small ramekins, or popsicle molds.
About 5 min
Cook’s note: If using ramekins, cover them tightly with plastic wrap.
- 10
Freeze for a minimum of 6 hours, or preferably overnight, until solid.
About 6 hr
- 11
To serve, briefly dip the molds in hot water to help release the kulfi.
Cook’s note: Run a knife around the edges of the kulfi if it's still sticking.
Per serving
Nutrition
- Calories
- 356.1kcal
- Protein
- 7.9g
- Carbs
- 28.4g
- Fat
- 24.7g
- Fibre
- 0.9g
- Sugar
- 26.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store kulfi in an airtight container or in its molds, wrapped tightly, in the freezer.
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