Kulfi (South Asian Frozen Custard)

Name: Kulfi (South Asian Frozen Custard)
Total time: 420 min
Yield: 4 servings
Ingredients: 4 cups milk; 8 tsp sugar; ½ tsp ground green cardamom seeds; 1 tbsp pistachios, thinly sliced; 1 tbsp almonds, thinly sliced (optional)

Kulfi or qulfi is a popular Indian frozen dessert similar to ice cream but denser and creamier.

420 min · serves 4

Ingredients

4 cups milk
8 tsp sugar
½ tsp ground green cardamom seeds
1 tbsp pistachios, thinly sliced
1 tbsp almonds, thinly sliced (optional)

Steps

Put the milk into a wide, heavy pan, and bring to boil over high heat, stirring constantly.
Lower the heat and cook the milk, stirring constantly until it has thickened and reduced to ¾ cup—this will take about 40–45 minutes. Stir the sides of the pan constantly to avoid scorching.
Stir in the sugar, nuts, and cardamom powder. Set aside to cool.
Pour the mixture evenly into kulfi moulds or small ramekins. Cover with plastic wrap or foil, and freeze for about 6 hours until set.
To serve, run a sharp knife dipped in hot water along the sides of the moulds, and unmold them onto a serving plate.

More recipes with milk, cardamom or pistachios

Adapted from “Kulfi (South Asian Frozen Custard)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.