Quick Kulfi Recipe (Pakistani Ice Cream)
This quick kulfi recipe (Pakistani Ice Cream) is a popular South Asian frozen dessert made with milk, cream, sugar, cardamom and nuts.
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Ingredients
- 10 whole cardamom (see notes)
- ¼ cup salted pistachios (see notes)
- ¼ cup sliced almonds
- 1 can evaporated milk (12 oz.)
- 1 can sweetened condensed milk (14 oz.)
- 1 pint heavy whipping cream (16 oz.)
- 2 tbsp. edible dried rose petals
Instructions
- Crush the cardamom using a mortar and pestle. Remove and discard the husk and coarsely grind the seeds.
- Dry roast the sliced almonds in a preheated nonstick pan to a light brown.
- Dry roast the pistachios next and then coarsely chop them (see notes)
- Pour the heavy whipping cream, condensed milk, and evaporated milk into a large Tupperware container and whisk until you have a uniform consistency.
- Add in the crushed cardamom, toasted almonds and chopped and toasted pistachios.
- Place a piece of plastic wrap right on the surface of the mixture, then place the lid on the container, and put the Kulfi in the freezer. (see notes)
- After 6 hours, remove the container from the fridge and uncover it. The ice cream should be frozen around the edges and still liquid in the center. Remix it so that the temperature equalizes. (see notes)
- Replace the plastic wrap and lid just like before and return it to the freezer.
- The kulfi will be completely ready to eat the next morning (12 hours).
- Plate the kulfi, garnish it with some dried edible rose petals, and enjoy. (see notes)
Notes
Cardamom - I always prefer to use whole cardamom for all my recipes and highly recommend it for this Kulfi. However, if you have trouble sourcing it, substitute the ten pods with ½ a teaspoon of cardamom powder.
Pistachios - I always use whole salted pistachios. The salt in the pistachios adds the equivalent of a pinch of salt, which you'll find in many desserts. This salt helps balance this decadent dessert. I have a manual nut grinder that I use to chop my pistachios. If you don't have one, add the nuts to a Ziploc bag, seal it tightly, and use a rolling pin to break your nuts into coarse pieces.
Freezing the kulfi - This is the most crucial step in making the kulfi if you want to prevent it from crystallizing. The plastic wrap on the surface of the ice cream mixture prevents air from getting to it. This air is what causes ice crystals to form. After 6 hours, stirring helps the mixture return to a uniform temperature and creamy consistency. The stirring also helps evenly distribute all the nuts and cardamom as they sink to the bottom of your container.
Nutrition
Serving: 1personCalories: 466kcalCarbohydrates: 36gProtein: 10gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 96mgSodium: 126mgPotassium: 462mgFiber: 1gSugar: 34gVitamin A: 1117IUVitamin C: 3mgCalcium: 317mgIron: 1mg
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