This traditional Indian Ice Cream or Kulfi is made with just three ingredients – Pistachio, Milk, and Condensed milk. Insanely creamy and naturally vegetarian, this no-churn and denser than ice cream textured Pista Kulfi recipe is going to be your favorite summertime treat.
Let me take you on an imaginary culinary journey to India with this delicious 3-Ingredients-Only Pistachio Kulfi recipe. Made the kulfi by adding pistachios to simmered and slow-cooked milk. The key to making kulfi is slow cooking the whole milk. Slow cooking the milk gives you that rich, condensed base. The natural sugar in milk also gets caramelized, giving the kulfi that authentic distinctive taste.
Kulfi is Indian Ice Cream. If you haven’t tried any Kulfi Recipe yet, I’m sorry to say – your palate is undereducated.
WHAT IS KULFI
The word kulfi comes from the Persian word called – qulfi meaning “covered cup.” As Wiki says, The dessert likely originated in the Mughal Empire in the 16th century. During the Mughal period, this mixture was flavored with pistachios and saffron, packed into metal cones and immersed in slurry ice, resulting in the invention of kulfi.
In a nutshell, the traditional method of making kulfi or this Indian Ice Cream is nothing but flavored ice cream made by slow cooking the milk and then flavoring the milk with saffron, rose water, or nuts, and then freezing the ice cream in kulfi molds.
Milk is cooked very slowly with constant stirring so the milk does not stick to the bottom. It is cooked until it is thickened and its volume is reduced by half. This caramelizes the lactose and sugar, giving kulfi a distinct flavor.
WHY TOU WILL LOVE THIS NO-CHURN INDIAN ICE CREAM
Its NO CHURN!!!
SO EASY TO MAKE!!! Why buy kulfi from stores when you can so easily make these pasta kulfis with milk, condensed milk, and flavor with pistachios and cardamom.
A CREAMY pistachio kulfi ice cream can become your go-to kulfi recipe every summer.
Undoubtedly, this is going to be one of the BEST TASTING ICECREAM YOU EVER TASTED!
You will need NO ICECREAM MAKER!
INGREDIENTS USED IN MAKING PISTA KULFI RECIPE
Milk: I have used 4 cups of full-fat milk and then simmered the milk on low heat and reduced it to 1 cup.
Condensed Milk: I have used 1 cup of condensed milk
Pistachios: I have used about 1/4 cup of shelled unsalted pistachios
Cardamom: Freshly made cardamom powder
Rose Water: Just a dash of rose water goes a long way. If you don’t have rose water, feel free to skip this ingredient.
STEP BY STEP PROCESS TO MAKE THIS INDIAN PISTACHIO ICE CREAM RECIPE
Pulse the pistachios in a mixer until coarsely ground. I buy my pistachios from Costco in bulk since I use pistachios in baking a lot like in a Pistachio Vanilla Sponge Cake or making Pistachio Brittle without Corn Syrup
Be careful not to overmix or the pistachios will become oily.
Place a heavy bottom saucepan on medium heat. Add milk and let it come to a boil. Once the milk comes to a boil, add the condensed milk, ground pistachios and cardamom powder.
Reduce heat and slow cook the milk till it is reduced and becomes thick. You will get about 2 cups of simmered and reduced milk.
The color of the milk will change to a slightly caramelized color.
This slow cooking process may take about 1n hour or an hour and a half.
Keep stirring the milk while it’s slow cooking and scrape off the sides from time to time.
Turn off the heat, stir in the rose water and leave the kulfi mixture on the kitchen counter to cool off completely.
NOTE – If you don’t have rose water, you can either skip it or replace it with some other flavorings of your choice. I love rose water. And, if you are like me, then you must try some other recipes that use rose water like – Rose Cardamom Shortbread Cookies or Vegan Rose Latte (sugar-free)
Then pour the pistachio kulfi mixture into kulfi molds and secure the airtight caps. Freeze in the refrigerator freezer for 6-8 hours.
Take out of the freezer 10 mins before slicing or scooping to serve. Sprinkle with crushed pistachios and scatter over the cherries or berries.
FAQs on KULFI RECIPE
Kulfi, is a frozen dairy dessert similar to American ice cream in appearance but made without the addition of air. This makes it richer, denser and creamier in texture (similar to Italian gelato).
HOW TO MAKE KULFI WITHOUT MOLDS?
You can use disposable plastic cups to make popsicles if you don’t have kulfi or popsicle molds. Pour the mixture into the mold and then cover with a small square piece of aluminum foil. Make a small dent and insert the popsicle stick.
TIPS AND VARIATIONS
Be patient. Like any other ice cream, kulfi takes time to make. Slow cooking the milk to reduce is the key to getting that authentic taste. Make sure to stir the milk continuously to prevent it from sticking to the cooking utensil.
Give it at least a few hours in the freezer before you take it out. Avoid opening the freezer door too often while the kulfi is freezing.
You can sprinkle powdered pistachios on the top, cover the mold or plastic cups with small pieces of aluminum foil and make a dent to insert the popsicle sticks.
You can use evaporated milk instead of regular whole milk.
You can add some food coloring too. Stage different colors for a rainbow kulfi effect too.
After removing the pasta kulfi from the molds and garnish with ground cardamom, saffron, or almonds.
If you get hold of earthen pots to make them, go ahead. Or, else you can use kulfi molds, or popsicle molds that make an equally good kulfi, but just lack the rustic taste and finish.
FEW OTHER ICE CREAM RECIPES FOR YOU
Easy Pista (Pistachio) Kulfi recipe
- Kulfi Molds/Popsicle Molds
- 4 Cups Whole Milk (950ml)
- 1 Cup Sweetened condensed milk (300g)
- 1 Tsp Green cardamom powder
- 1 Tbsp Pistachios (coarsely chopped)
- 3 Tbsp Pistachios (grounded)
- 1 Tsp Rose essence (optional)
- Heat the milk in a thick bottom pan. When the milk begins to boil, add cardamom powder and condensed milk.
- Lower the heat and simmer, stirring, till the milk is reduced by half.
- Take the pan off the heat and set it aside to let the mixture cool.
- Add the coarsely ground pistachios and rose water. Mix well.
- Pour into individual kulfi molds and place them in the freezer for 6 to 8 hours to set.
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