Classic Pistachio Kulfi Recipe

Classic Pistachio Kulfi Recipe

This recipe yields approximately 6-8 servings, depending on the size of your molds.

Ingredients:

• Full-Fat Milk: 1 liter (approximately 4 cups) – Using full-fat milk is crucial for the rich and creamy texture of Kulfi.
• Sweetened Condensed Milk: 200 grams (about ¾ cup) – This adds sweetness and helps in achieving a smooth consistency.
• Sugar: 2-4 tablespoons (adjust to your taste) – You might need additional sugar depending on the sweetness of your condensed milk and your preference.
• Cardamom Powder: ½ teaspoon – Freshly ground cardamom adds a beautiful aromatic flavor.
• Saffron Strands: A pinch (about 10-15 strands) – Soak them in 1 tablespoon of warm milk for about 15-20 minutes. This will release their color and flavor.
• Pistachios: ¼ cup, finely chopped – Adds a lovely nutty crunch and flavor.
• Almonds: 2 tablespoons, finely chopped (optional) – For added texture and flavor.
• Rose Water: 1 teaspoon (optional) – Imparts a delicate floral aroma.

Equipment:

• Heavy-bottomed pan or pot
• Spatula or wooden spoon for stirring
• Small bowl for soaking saffron
• Measuring cups and spoons
• Kulfi molds (traditional conical molds are ideal, but you can also use small cups, ramekins, or even popsicle molds)
• Aluminum foil or plastic wrap
• Freezer

Instructions:

1. Prepare the Milk Base:

• Pour the full-fat milk into the heavy-bottomed pan. The heavy bottom will prevent the milk from scorching.
• Place the pan over medium heat and bring the milk to a boil, stirring occasionally to prevent it from sticking to the bottom.
• Once boiling, reduce the heat to low and let the milk simmer gently. Continue to stir frequently. The goal is to reduce the milk to about half its original volume. This process will take approximately 45-60 minutes. Reducing the milk concentrates its flavor and makes the Kulfi richer. You’ll notice the milk thickening and changing its color slightly to a pale cream.

2. Add Sweeteners and Flavorings:

• Once the milk has reduced significantly, stir in the sweetened condensed milk and sugar (if using). Mix well until the sugar is completely dissolved.
• Continue to simmer for another 5-10 minutes, stirring constantly.
• Remove the pan from the heat.
• Stir in the cardamom powder and the saffron-milk mixture. Mix well to distribute the flavors evenly.
• If using, stir in the finely chopped pistachios and almonds. Reserve a few for garnishing later.
• If you like the floral note, stir in the rose water.

3. Cool the Mixture:

• Allow the Kulfi mixture to cool completely to room temperature. This is crucial before pouring it into the molds; otherwise, it can affect the freezing process and the texture of the Kulfi. You can speed up the cooling process by placing the pan in an ice bath, stirring occasionally.

4. Pour into Molds and Freeze:

• Once the mixture is completely cool, pour it evenly into your Kulfi molds or chosen containers, leaving a little space at the top.
• If using traditional conical Kulfi molds, cover the top of each mold tightly with aluminum foil or plastic wrap. This helps prevent ice crystals from forming on the surface.
• If using other containers like cups or ramekins, cover them tightly with plastic wrap.
• Place the filled molds in the freezer and let them freeze for at least 6-8 hours, or preferably overnight, until they are completely solid.

5. Unmold and Serve:

• To unmold the Kulfi from traditional conical molds, briefly dip the bottom and sides of the mold in lukewarm water for a few seconds. Be careful not to let the water get inside the mold. You can also gently roll the mold between your palms to loosen the Kulfi.
• The Kulfi should slide out easily.
• If using other containers, you might need to let them sit at room temperature for a few minutes to soften slightly before scooping.
• Garnish the Kulfi with the reserved chopped pistachios and a few extra saffron strands, if desired.
• Serve immediately and enjoy this incredibly rich and flavorful Indian frozen treat!

Tips and Variations:

• Flavor Variations: You can experiment with other flavors like mango (pulp added after reducing the milk), almond-saffron (increase almond quantity and saffron), or even chocolate (add cocoa powder to the milk base).
• Texture: For an even smoother texture, you can blend the cooled mixture before pouring it into the molds.
• Malai Kulfi: For an even richer version, you can add a few tablespoons of fresh cream to the milk while it’s reducing.
• Storage: Kulfi can be stored in an airtight container in the freezer for up to a month.

Enjoy making your own delicious Kulfi! Let me know if you have any other questions.