Cardamom and Pistachio Kulfi
Ingredients
- 1 LWhole milk (fresh)
- 80 gWhite sugar (granulated)
- 6 pccardamom (crushed pods)
- 1 pinchSaffron (threads)
- 30 gRoasted salted pistachio (crushed)
- 20 gAlmond with skin (coarsely chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be stored for 2 weeks in the freezer in an airtight container to prevent ice crystals from forming.
