Description
A traditional Indian frozen treat, Saffron and Pistachio Kulfi is a rich and aromatic dessert made with full-fat milk, sweetened condensed milk, and the exotic flavors of saffron and pistachios. This creamy, dreamy treat is the perfect way to cool down on a warm day or add a touch of indulgence to any celebration.
Ingredients
Scale
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/4 teaspoon saffron strands
- 1/4 cup chopped pistachios
- 1/4 cup condensed milk
Instructions
- Boil the Milk: In a heavy-bottomed pan, bring the full-fat milk to a boil over medium heat, stirring occasionally to prevent it from sticking.
- Infuse the Saffron: Once the milk comes to a boil, add the saffron strands. Reduce the heat and simmer for 15-20 minutes, stirring occasionally until the milk reduces to about half of its original quantity.
- Sweeten the Mixture: Add sugar and condensed milk to the reduced milk and continue to cook on low heat, stirring frequently until the mixture thickens slightly. This will take about 10-15 minutes.
- Cool: Remove the pan from the heat and allow the mixture to cool to room temperature.
- Add Pistachios: Stir in the chopped pistachios once the mixture has cooled down.
- Freeze: Pour the kulfi mixture into kulfi molds or any container of your choice. Cover with plastic wrap or lids and place in the freezer.
- Set the Kulfi: Freeze for at least 6 hours or until fully set.
- Serve: Once the kulfi is set, remove from molds and serve chilled. Garnish with extra chopped pistachios, if desired.
Notes
- You can use a variety of molds such as kulfi molds, popsicle molds, or even small cups.
- If you don’t have saffron strands, you can use a few drops of saffron essence as an alternative.
- For a creamier kulfi, you can substitute some of the full-fat milk with heavy cream.
- If you prefer a smoother texture, you can blend the mixture before freezing to avoid any grainy texture from the reduced milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes