Description
Saffron and Pistachio Kulfi is a rich and creamy Indian ice cream made with full-fat milk, fragrant saffron, and crunchy pistachios. This traditional frozen dessert is perfect for hot weather and festive occasions, delivering a delightful mix of sweet and nutty flavors with the luxurious touch of saffron.
Ingredients
Scale
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 teaspoon saffron strands
- 1/4 cup chopped pistachios
- 1/4 cup condensed milk
Instructions
- Boil the Milk:
In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat. Stir occasionally to avoid burning. - Add Saffron:
Once the milk comes to a boil, add the saffron strands and reduce the heat to low. Allow the milk to simmer until it reduces to half its quantity, stirring occasionally. This will take around 40-50 minutes. - Add Sugar and Condensed Milk:
Once the milk has reduced, add sugar and condensed milk. Continue cooking on low heat, stirring constantly, until the mixture thickens further and reaches a creamy consistency. - Cool the Mixture:
Remove the pan from heat and allow the mixture to cool to room temperature. - Add Pistachios:
Once the mixture has cooled, stir in the chopped pistachios to add texture and flavor. - Pour into Molds:
Pour the cooled mixture into kulfi molds or any other container you prefer for shaping. - Freeze:
Freeze the mixture for at least 6 hours, or preferably overnight, until it sets firm. - Serve:
To serve, dip the molds briefly in warm water to help release the kulfi. Then, remove and serve immediately.
Notes
- Serving Tip: Garnish with extra chopped pistachios or crushed rose petals for a beautiful presentation.
- Substitutions: You can replace pistachios with almonds or cashews if desired.
- Frozen Storage: Kulfi can be stored in an airtight container in the freezer for up to a week.
- Prep Time: 5 minutes
- Cook Time: 1 hour