Kulfi
Milk slow-reduced and caramelized on the stovetop, then frozen still in sealed cones rather than churned — the stillness is what gives kulfi its dense, chewy texture, a Mughal-era dessert that isn't just 'Indian ice cream.'
Vegetarian
⚠ Contains: Dairy, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 8 cups whole milk
- 1/2 cup sugar
- 1/4 cup khoya (reduced milk solids), optional but traditional
- 1/2 tsp ground cardamom
- A pinch of saffron threads
- 1/4 cup chopped pistachios, plus more for garnish
- 2 tbsp chopped almonds
Steps
- Bring the milk to a boil in a heavy, wide pot, then reduce to a steady simmer.
- Cook the milk, stirring frequently and scraping the sides, for about 1 hour until it reduces by more than half and thickens.
- Stir in the sugar, khoya, cardamom, and saffron, and continue simmering for another 10-15 minutes until thick and fragrant.
- Stir in the chopped pistachios and almonds, then let the mixture cool completely.
- Pour into kulfi molds or small metal cups, seal, and freeze for at least 6 hours or overnight.
- To unmold, dip briefly in warm water, then slice and garnish with more pistachios.