How to make it
7 steps. Take it one step at a time.
Pour the milk into a wide, heavy-bottomed pan
Pour the milk into a wide, heavy-bottomed pan and bring it to a boil over medium heat.
Reduce the heat to low and simmer the milk
Reduce the heat to low and simmer the milk, stirring frequently and scraping the sides of the pan to prevent burning. Continue until the milk has reduced to about one-third of its original volume (approx 350-400ml).
45 minAdd the sugar and stir well
Add the sugar and stir well until it is completely dissolved.
Add the cardamom powder, saffron strands, chopped pistachios, and almonds
Add the cardamom powder, saffron strands, chopped pistachios, and almonds. Mix thoroughly and simmer for another 2-3 minutes.
3 minTurn off the heat and let the mixture cool completely
Turn off the heat and let the mixture cool completely at room temperature, which should be around 25°C (77°F).
30 minPour the cooled mixture
Pour the cooled mixture into kulfi molds or airtight containers. Seal them tightly to avoid ice crystals.
Place in the freezer
Place in the freezer for at least 6-8 hours, or overnight, until completely set. To unmold, dip the mold in warm water for a few seconds and slide the kulfi out.
8 hr
A little kitchen wisdom
Traditional kulfi is not whipped like Western ice cream, which gives it its signature dense and silky texture. For best results, use full-fat whole milk and reduce it slowly to develop a caramelized flavor.
