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Classic Kulfi
Traditional dish · Indian
A traditional Indian frozen dessert made from slowly simmered milk, flavored with cardamom and nuts, then set in conical molds.
Ingredients
- Whole milk1 liter
- Heavy cream200 ml
- Granulated sugar150 g
- Green cardamom pods4-5
- Pistachios, shelled and chopped50 g
- Almonds, slivered30 g
- Saffron threads (optional)a pinch
Steps
- 1
In a heavy-bottomed pan, combine milk and heavy cream. Bring to a gentle simmer over medium heat, stirring occasionally.
- 2
Reduce heat to low and continue to simmer, stirring frequently and scraping the bottom, for about 1 to 1.5 hours, until the milk has reduced by half and thickened considerably. Crush the cardamom pods and add them to the milk.
- 3
Stir in the sugar and cook for another 5-10 minutes until dissolved and the mixture is slightly more viscous. Remove from heat.
- 4
Strain the milk mixture to remove cardamom pods. Stir in the chopped pistachios and slivered almonds. If using saffron, steep it in a tablespoon of warm milk and add it to the mixture.
- 5
Pour the mixture into kulfi molds (traditional conical molds or small cups). Cover and freeze for at least 6-8 hours, or until completely solid.
- 6
To serve, briefly dip the molds in warm water to loosen the kulfi, then unmold onto serving plates. Garnish with extra slivered almonds or pistachios if desired.
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