Creamy, frozen Indian delicacy infused with cardamom and pistachios, a sweet, velvety treat that melts in your mouth.
1 liter full-fat milk
1/2 cup sugar (adjust to taste)
1/4 cup condensed milk (optional, for extra creaminess)
1/2 tsp cardamom powder
2 tbsp chopped pistachios
2 tbsp chopped almonds
1 tbsp chopped cashews
1 tsp rose water (optional)
A pinch of saffron strands (soaked in 1 tbsp warm milk)
Reduce the milk: In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and simmer, stirring frequently, until the milk reduces to about one-third of its original volume. This can take 45-60 minutes. Scrape the sides of the pan and mix the malai (cream) back into the milk as it cooks.
Sweeten and flavor: Add the sugar, condensed milk (if using), cardamom powder, and saffron with its milk. Stir well until the sugar completely dissolves. Cook for another 5-10 minutes until the mixture thickens slightly. Remove from heat and let it cool completely.
Add nuts: Once cooled, stir in most of the chopped nuts, reserving some for garnish.
Freeze: Pour the mixture into kulfi molds or small airtight containers. Cover tightly with lids or aluminum foil.
Set: Freeze for at least 6-8 hours, or preferably overnight, until completely solid.
Serve: To unmold, briefly run the outside of the mold under warm water. Garnish with the remaining chopped nuts and serve immediately.
Spice Level:
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