Kitchen @ Hoskins

Easy kulfi recipe that is sure going impress your family and friends! A SUPER CREAMY  pistachio kulfi ice cream that is flavored with saffron and cardamom will soon become your go-to kulfi recipe every summer. 

Summer!!!!

Hot summer needs something cold.

Better yet, something sweet, icy cold, creamy, with bits of crunch and tastes really, REALLY amazing.

Bringing you possibly the best kulfi ice cream that you have ever tasted!!!

What is kulfi? 

Kulfi is a traditional Indian ice cream, but more denser. It is usually made be boiling milk over low heat for a long period, until it has reduced considerably in volume and  then sweetened, flavored and frozen in small earthen pot molds known an “Matki”. But, aluminum / stainless steel / plastic molds are widely used in modern times. It is almost uncommon to find kulfi served in scoops like ice cream.

Some recipes include using thickening agents like cornstarch or bread crumbs to give a more creamier consistency.

Kulfi ice cream comes in various flavors such as cardamon, saffron, mango, rose, pistachio, almond, orange and strawberry.

Now, let us get to this best kulfi recipe which is NOT remotely close to the traditional method.

For your comparison:

Traditional method –

• Time consuming
• Laborious
• Dense
• More icy

This kulfi ice cream recipe :

• Almost no-cook
• Super easy
• Amazingly creamy
• Light

Yet, IT TASTES SUPER AUTHENTIC!!!

I love this pistachio kulfi recipe so much. It has been a family and friends favorite for decades and reader favorite since it has been posted.

Why are you gonna love this pistachio kulfi recipe?

• Easy… super easy
• Incredibly creamy
• No ice cream maker required
• D-E-L-I-C-I-O-U-S
• Great make ahead recipe. Perfect for summer parties, get togethers…
• Fun to eat

How to make kulfi?

Step-1: Make saffron cream. Let half the cream come to a boil, stir in saffron and let hang out for a day in the refrigerator (refer picture above)

Step-2: Beat saffron cream and remaining cream, until thick and soft peaks form (refer picture below)

Step-3: Add sweetened condensed milk, pistachios and cardamom powder, beat to combine well (refer pictures above)

Step-4: Pour into your favorite molds and freeze until solid.

Wasn’t that easy?

You might also love this collection of Creative Indian Recipes

Kulfi moulds:

As I mentioned earlier, kulfi is traditionally frozen  in molds. You could use any popsicle molds that you have on hand.

Don’t have any moulds? Transfer kulfi mixture into any freezer safe container and freeze until firm. Scoop kulfi ice cream into serving cups.

I used these Dixie paper cups and Popsicle sticks. You can use any popsicle mould that you have around.

If you love kulfi, then you have to check out these recipes:

Mango Kulfi – Made with fresh mangoes, saffron and cardamom, this mango kulfi recipe is better than any store bought mango ice cream and you do not need an ice cream maker.

Overnight Oats that tastes just like a kulfi – Saffron, cardamom, pistachios make take simple overnight oats into an exotic breakfast. 

Rasmalai Tresleches Cake – Ultimate dessert mashup of Indian Rasmalai and Mexican Tres Leches cake. 

Kulfi Tres Leches Cupcakes – The three milk Mexican cake favored with Indian kulfi! You will never go back to a plain Tres leches again. 

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Easy Kulfi Recipe (easiest and creamiest)

Easy kulfi recipe that is sure going impress your family and friends! We are talking super creamy no-churn kulfi ice cream. 

Prep Time6 mins

Cook Time5 mins

Total Time11 mins

Course: Dessert

Cuisine: Indian

Author: Maria Doss

Ingredients

• 2 cups heavy cream, divided
• 1/2 teaspoon saffron threads
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon cardamom powder
• 1/4 cup + 2 tablespoons raw pistachios, chopped, divided

Additional ingredients

• popsicle moulds or paper cups
• popsicle sticks

Instructions

Day-1

• Into a small saucepan, add 1 cup heavy cream and saffron. Heat over low-medium heat, until it comes to a gentle boil. Remove from heat and cool to room temperature. Transfer cream into a covered container and refrigerate until completely cold (at least 5 hours or up to a day).

Day-2

• Into a large bowl, combine saffron soaked heavy cream and remaining 1 cup heavy cream. Beat with hand held electric beater (on high speed) until thick and softly whipped (when soft peaks begin to form), about 1 1/2 minutes. 
• Into the whipped saffron cream, add sweetened condensed milk, cardamom powder and 3 tablespoons chopped pistachios. Whip again for about 30 seconds, until mixed completely.

To make easy Kulfi moulds

• Transfer mixture into popsicle molds or paper cups. Sprinkle remaining chopped pistachios on top, insert popsicle sticks and place in freezer overnight. ( If using paper cups – when ready to eat, snip off a bit of the cup and peel off pop)

To make easy Kulfi ice cream

• Transfer mixture into a freezer safe container, sprinkle remaining chopped pistachios on top. Cover and freeze overnight. To serve, scoop kulfi into serving bowls. 

Notes

I used  Dixie paper cups and Popsicle sticks. You can use any popsicle mould that you have around.

Don't have any moulds? Transfer kulfi mixture into any freezer safe container and freeze until firm. Scoop ice cream into serving bowls. 

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