Pistachio and Almond Kulfi
Kulfi is a traditional Indian ice cream that is known for its dense and creamy texture. Unlike Western ice cream, which is typically churned to incorporate air and create a light texture, kulfi is not churned. The balance of sweetness, nuttiness, and spice makes this dessert irresistible and memorable.
Servings 4
Calories 498kcal
Ingredients
- Milk 500 ml / 16 fl oz
- Whole milk
- Condensed milk 200 g / 7 oz
- Evaporated milk 200 ml / 6.7 oz
- Half-and-half 100 ml / 3.4 fl oz
- Heavy cream 150 ml / 5 fl oz
- Khoya 75 g / 2.6 oz
- Sugar 100 g / 3.5 oz
- Pistachios 50 g / 1.75 oz, chopped
- Almonds 50 g / 1.75 oz, chopped
- Cardamom powder 1 tsp
- Saffron strands a pinch
- Rose water 1 tbsp
- Tapioca starch 1 tsp (optional)
- Vanilla extract 1 tsp (optional)
Instructions
- Warm your milk in a heavy-bottomed pan over medium heat, stirring frequently to prevent burning. Add saffron strands to the warm milk and let them soak, releasing their vibrant color and aroma.
- Continue to simmer gently, allowing the milk to reduce and thicken slightly, which should take about 20-25 minutes. Stir in the khoya or mawa, breaking it apart to blend smoothly. Add sugar, rose water, and a pinch of nutmeg, then stir until fully incorporated. Let the mixture cool slightly before proceeding.
- In a mixing bowl, combine condensed milk, evaporated milk, half-and-half, cream, and a hint of vanilla. Mix thoroughly until smooth.
- Add in the chopped pistachios, almonds, and ground cardamom. For added thickness and richness, dissolve a small amount of tapioca starch in a few tablespoons of milk and stir into the mixture—this helps achieve that thick, fudgy kulfi texture.
Nutrition
Calories: 498kcal