Kulfi

A traditional Indian and Pakistani ice cream, made by slowly reducing sweetened milk. Denser and more melting than European ice cream, it is often flavoured with cardamom and pistachios.

1 h 15
6 servings
Medium
Moderate

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Ingredients

Spices & seasoning

Pinch of saffron

Optional extras

2 tbsp Pistachios (for decoration)

Nutrition facts

407 kcal per serving

Protein: 13.9 g
Carbohydrates: 47.2 g
Fat: 17.9 g
of which saturated fat: 8.1 g
Fiber: 1.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Bring the milk to the boil over medium heat in a large, heavy-based saucepan, stirring often.
Lower the heat and let it reduce by about half for 45 minutes, scraping the sides to stop it sticking.
Crush the cardamom and pistachios, then add them to the milk with the sugar, almonds and saffron. Simmer for 10 minutes.
Remove from the heat, stir in the rose water and let cool completely.
Pour into kulfi moulds or small ramekins, cover and freeze for at least 6 hours.
Unmould by quickly passing the mould under warm water and decorate with crushed pistachios.