Pistachio kulfi is an Indian classic dessert. Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as “traditional Indian Subcontinent ice cream”. It is popular throughout places such as India, Pakistan, Bangladesh, Nepal, Burma (Myanmar), and the Middle East, and widely available in Indian restaurants in Australia, Europe, East Asia and North America. Kulfi is traditionally prepared by evaporating sweetened and flavoured milk via slow cooking, with almost continuous stirring to keep milk from sticking to the bottom of the vessel where it might burn, until its volume was reduced by a half, thus thickening it, increasing its fat, protein, and lactose density. It has a distinctive taste due to caramelization of lactose and sugar during the lengthy cooking process. Traditionally in India, kulfi is sold by vendors called kulfiwalas, who keep the kulfi frozen by placing the moulds inside a large earthenware pot called a matka, filled with ice and salt. It is served on a leaf or frozen onto a stick. It can be garnished with pistachios, cardamom, and similar items. Often it is served as falooda kulfi, which is kulfi with rice noodles, rose, or any flavour sugar syrup and other ingredients. Popular flavours include pistachio, mango, vanilla, and rose.
300 ml double cream
300 ml milk
1 x 400 g condensed milk
1 tbsp clear honey
2 tbsp chopped pistachios
2 tsp rose water
green food colouring (optional)
Heat the cream, milk, condensed milk and honey together in a heavy-based pan. Bring gently to the boil, stirring constantly, than simmer for 45 minutes over a very low heat.
remove from the heat, sprinkle in the pistachios and rose water, then add a little food colouring if liked. Allow to cool.
Pour the mixture into a shallow 900 ml freezer container or 6 – 8 kulfi moulds and freeze for 3 – 4 hours. Remove from the freezer and leave to stand at room temperature for 20 – 30 temperature to soften.
To serve, turn out the kulfi moulds or cut into squares. To turn out ice cream from kulfi mould, dip the mould into a bowl of hot water for a couple of seconds, cover the mould with a plate and invert both plate and mould. Shake gently to release the contents, and then carefully lift off the mould.