Pistachio Kulfi

Kulfi is an Indian style ice cream dessert but, compared to regular ice cream it’s denser and creamier. This is my go-to simplified Kulfi recipe that I’m totally stoked to share with you!! You could totally mix things up and create different flavours from this recipe by omitting the cardomon in this recipe! The flavours you could create are endless……


1 can Condensed Milk

1 can Evaporated Milk

1 Cup Hot Milk

600mL Whipping Cream

4tsp Powdered Cardamom

1.5 tsp Saffron Threads

1/2 Cup Pistachios, skinned & chopped


  1. Place the safforn threads in the hot milk and stir well and set aside for later.
  2. In medium heated pot, pour whipping cream, evaporated milk, condensed milk and keep stirring till well combined.
  3. When milk mixture starts to simmer add the powdered cardomom 1 tsp at a time and stir into milk mixture till all cardamom powder is added. Let it simmer for another 5mins to let the flavours enrich the milk mixture.
  4. Add the Saffron hot milk to the milk mixture and stir till the saffron has coloured the milk mixture beautifully.
  5. Taste test the milk mixture to ensure balanced flavours of cardamom and enough sweetness to your liking.
  6. Allow the milk mixture to cool then either pour into ice cream machine to churn till at a consistency to your preference. If you don’t have a ice cream machine. Pour the milk mixture into a sturdy container with a secure lid.
  7. Keep in freezer for 1hour then remove and stir the ice cream mixture throughly. Return to freezer for another 1hr then remove and stir thoroughly. Repeat the above for at least 4-5 times till it’s the creamy texture you desire and leave it in freezer for 4 hours to overnight to firm up.
  8. Serve and Enjoy!

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