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:
Overnight Oats that tastes just like a kulfi
Zucchini Cardamom Cupcakes with Lemon Glaze
Easy Kulfi Recipe (easiest and creamiest)
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
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
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35 Comments
These sound delicious! I love anything with cardamom :). I think I need at least three to get me through today–it’s so humid here right now!
Lol Kelsie, have a great weekend dear:)
Wow Maria! The flavors in this sound amazing!! And creamy is always good 🙂 xoxo
Right? Creamy for the win!!!
They sound indulgent for sure! Love new flavors!
Thanks Patrick!
These are so unique and gorgeous! The more cardamom, the better, in my eyes 🙂
Thank you dear:)
My dad loves Kulfi!! He loves all traditional Indian sweets with the typical elaichi and kesar flavor! This is so perfect:)I am making this for him :D! Love this!
The bells of kulfi walla in the night, was always a fond memory:) Hope your dad loves this, thanks Deepika:)
I would love to try this, it looks amazing, colorful and delicious!! YUM!
It’s the popular no-churn ice cream but with Indian flavors!! Thanks to saffron for that stunning color!!! Hope you love this, Kim:)
You’re very creative, Maria. This KULFI is sooo inviting. I’ll definitely try it, soon. Thanks for sharing! 🙂
Thank you so much for your support dear:) This will sure become a go-to summer recipe. XOXO
The photos are inviting me to taste it right now.
Thank you so much:)
This is bringing on so much nostalgia. The basic, classic flavors, the colors and the pistachio crust! Such a delightful summer treat.
Yep! The late night kulfi wala was such a treasured part of my childhood. Thanks Jenny:)
This is so unique Maria. I love it!! My husband loves Indian flavours and would certainly enjoy these. We will have to try!!
Sure Kathy. He’ll totally love it:)
Hi
I need to know what is heavy cream. I,m in Canada u get whipping cream, half and half
What should I use
Thanks
Heavy cream also known as ” heavy whipping cream” in US. Whipping cream is the same, but not half & half. Hope it helps.
Looks gorgeous . We call heavy cream double cream in the UK.
Thanks dear:)
How many servings is this recipe?
Hi Sany, It makes 12 servings. When using Dixie cups,I was able to make about 15-16 cups. Hope it helps:)
I have tried a lot of kulfi recipes, but this is the best kulfi recipe I have made so far. The texture and flavor is just amazing and very appetizing. My husband and son totally love it! Thank you very much for sharing it with us!
Yay! Glad you liked this kulfi recipe and thank you for sharing the feedback:)
I made this today and simply loved the recipe, the taste and how easy it is. Thank you for sharing😋
This is such a simple but awesome recipe. I have never made kulfi before and when I made this recipe for a family dinner my family absolutely loved it. This has become my go to dessert recipe.
I made this and oh my god.. so so good! My husband loves kulfi and this came out awesome!!! Thank you 😊
is it necessary to heat the cream? could i not whip it right away instead?
The reason for heating the cream is for saffron to infuse into the cream, which gives the main kulfi flavor. Hope it helps:)
Hi Maria. This looks great. How long can this be kept frozen?
Hi Ekta, It is good for a month, Maria