Cardamom and Pistachio Kulfi

A dense, golden-hued frozen treat studded with crunchy pistachios. The texture is velvety and rich, carrying a warm cardamom aroma that lingers on the palate.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 321
• Protein: 11 g
• Carbs: 35 g
• Fat: 16 g

Ingredients

• 1 L Whole milk ( fresh )
• 80 g White sugar ( granulated )
• 6 piece cardamom ( crushed pods )
• 1 pinch Saffron ( threads )
• 30 g Roasted salted pistachio ( crushed )
• 20 g Almond with skin ( coarsely chopped )

Instructions

1. Milk reduction

   Pour the milk into a wide, heavy-bottomed pan. Bring to a boil then reduce heat. Stir constantly with a wooden spatula, scraping the sides. The milk must reduce by half until it becomes thick and coats the spoon.

2. Spices infusion

   Add the crushed cardamom pods and saffron to the hot milk. The mixture should take on a pale yellow hue and release a powerful aroma. Let infuse over very low heat.

3. Sweetening and garnishing

   Stir in the sugar, crushed pistachios, and almonds. Mix until the sugar is completely dissolved. The texture should be syrupy with the nuts evenly distributed throughout.

4. Molding and freezing

   Remove the cardamom pods. Pour the cream into individual molds. Let cool before placing in the freezer for at least 6 hours, until the kulfi is completely firm.

Chef's tips

• Use a wide pan rather than a tall pot: the larger evaporation surface speeds up the milk reduction.
• Do not skip constant stirring; burnt milk at the bottom would irreparably ruin the taste.
• For clean unmolding, run the molds under lukewarm water for a few seconds.

Storage

Can be stored for 2 weeks in the freezer in an airtight container to prevent ice crystals from forming.