Pistachio Kulfi
Indian Ice Cream
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Heat
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Serves
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Prep 10 mins
Dense, creamy Indian ice cream
Hari says
Everyone loves ice cream and kulfi is the Indian version. Traditional western ice cream uses a method of whipping or aerating a mixture of milk or cream, eggs and sugar then freezing it to produce a light cream of frozen ice crystals, air bubbles, fat droplets and a sugar syrup. The process of making kulfi is very different because it's made by heating full fat milk until it reduces to about one third of the original volume. This makes a thick and creamy mixture which can be flavoured with different ingredients or spices. This is poured into moulds and frozen. As a result the kulfi has a very distinct flavour, it's more dense in texture and rich in consistency. There are a number of ways to make kulfi, for this recipe I have mixed crunchy pistachio's for an added bite and to ease the process I have used evaporated milk. Traditional flavours include cardamom, mango and rose essence but you can flavour it with anything you like. Kulfi is fun to make and this recipe is super easy to follow. Enjoy!
- Ingredients
- Method
- 400ml chilled evaporated milk
- 200ml double cream
- 250ml sugar
- 2 green cardamoms, crushed
- 60g pistachios, roughly chopped
Method
- Whisk the evaporated milk in a large bowl using an electric whisk until it has doubled in size.
- In a second bowl whip the double cream with the sugar until it is blended together.
- Fold the double cream into the evaporated milk.
- Add the pistachios and cardamoms and carefully fold them into the mixture.
- Pour the mixture into an air tight container and place in the freezer until the mixture is semi set.
- After about 30 minutes beat the mixture for a few minutes to make it nice and light.
- Return to the freezer. Remove from the freezer 10 minutes before serving.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 313 |
| Fat (g) | 18 |
| of which saturates (g) | 11 |
| Carbohydrates (g) | 37 |
| of which sugars (g) | 37 |
| Fibre (g) | 0 |
| Protein (g) | 2 |
| Salt (mg) | 70 |
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Comments
Comments (8)
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Hari Ghotra
Hi Pez Fair comment - yes a kulfi isn't aerated just folded together which makes it more dense. With this one I opted for evaporated milk rather then condensed milk and I felt that using this method gave a really nice result. You can use condensed milk instead like I do in the mango kulfi recipe and just fold everything through. It's also nice to try different approaches. Did you give it a go? Thanks Hari
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Aamirag
hey
i was wondering if i can put this recipe in an ice cream make and leave out the part where u take it out the freezer and whisk it. do you think i could still have the same outcome?-
Hari Ghotra
Hi Yes that would work but Kulfi doesn't need to be aerated which is why it's usually frozen in individual moulds. You could pour it into silicone moulds instead. I have added that into this recipe because its being frozen in a single tub. Hope that helps. Thanks for using the website Hari
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Lauren
Hari, I would like to apologise as i have since made the kulfi a number of times since my comment above and I didn't chill the condensed milk the first time and that was where I went wrong! Makes a wonderful pudding and the recipe is perfect :) thank you-
Hari Ghotra
Hi Lauren thanks for trying it again and letting me know that if worked for you. Really appreciate your comments and thank you for using the site. Hari
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Hari Ghotra
Hi Lauren Yey I have been wanting someone to try this and let me know what they think!! Glad it was delicious, I say to fold the cream in because I don't want the kulfi to lose its light airy feel. Thanks for sharing!! Hari -
Lauren
Hi Hari,
Made this yesterday and it turned out amazing. When I tried to fold the two mixtures in together they clumped a little so I just whisked it instead of folding but it still came out so well. Thank you for all your receipes, we love them :)
Perry
Loving the website btw. It's my first visit and i have been invited to friends for and Indian food inspired evening and am making the pudding. I was just wondering why this recipe is whisked? I thought Kulfi wasn't aerated (not that i know, only what i have read here) as mentioned above and the folding process seems to imply we want to keep the air in. ( no post since 2015 hope this is still active)
Thx
Pez
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