Creamy frozen kulfi bars infused with aromatic cardamom and delicate rosewater, studded with pistachios. These Indian-inspired frozen treats offer a sophisticated alternative to ice cream with their dense, rich texture and exotic flavors.
Recipe Details
Ingredients
- 480ml whole milk
- 240ml heavy cream
- 200ml sweetened condensed milk
- 80g granulated sugar
- 10ml ground cardamom
- 10ml rosewater
- 100g shelled pistachios, chopped
- 15ml cornstarch
- 30g milk powder (optional)
- 5ml vanilla extract
- pinch saffron threads (optional)
- for garnish dried rose petals for garnish
Instructions
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Line an 8x8 inch pan with parchment paper, leaving overhang for easy removal.
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If using pinch saffron threads (optional), soak in 30ml (2 tbsp) warm milk for 10 minutes.
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In a heavy-bottomed saucepan, combine 480ml whole milk, 240ml heavy cream, and 80g granulated sugar. Bring to a gentle boil over medium heat.
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In a small bowl, whisk 15ml cornstarch with 30ml (2 tbsp) of the hot milk mixture until smooth.
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Add cornstarch slurry back to the pan and cook, stirring constantly, for 5-8 minutes until mixture thickens and coats the back of a spoon.
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Stir in 200ml sweetened condensed milk, 30g milk powder (optional), 10ml ground cardamom, saffron mixture (if using), and 5ml vanilla extract. Cook for 2 more minutes.
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Remove from heat and stir in 10ml rosewater and half the 100g shelled pistachios. Let cool to room temperature, stirring occasionally.
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Pour mixture into prepared pan and smooth top. Sprinkle with remaining 100g shelled pistachios, pressing gently to adhere.
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Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until completely solid.
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Cut into bars using a sharp knife dipped in warm water. Garnish with for garnish dried rose petals for garnish and serve immediately.
Tips
Milk Reduction: The key to authentic kulfi texture is reducing the milk properly. Don't rush this step - the slow cooking creates the characteristic dense, rich texture.
Rosewater Caution: Start with less rosewater and adjust to taste - it can be overpowering. Persian or Turkish rosewater tends to be milder than Indian varieties.
Pistachio Prep: Use unsalted pistachios for best results. Roughly chop for texture - some pieces should be visible in the final bars.
Freezing Tips: Kulfi should be frozen solid but not rock-hard. Let sit at room temperature for 2-3 minutes before cutting if too firm.
Make-Ahead: These bars keep frozen for up to 1 month. Wrap individually in plastic wrap after cutting for easy serving.
Traditional Touch: For authentic presentation, freeze in individual popsicle molds or small cups instead of cutting into bars.
Flavor Variations: Try adding chopped almonds instead of pistachios, or a tablespoon of mango purée for a fruity twist.