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Pistachio Kulfi

South Asian · 45 min · Easy · 6 servings

Pistachio Kulfi

Plant milk cooked down with cardamom and pistachio, then frozen hard in molds. Denser and slower-melting than ice cream because it is never churned.

~260 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-free
Plan it:

Method

  1. 1

    Reduce the milk

    ⏱ 25 min

    Bring the plant milk to a gentle simmer in a wide pot and cook for 25 minutes, stirring often, until reduced by about a third. Scrape the skin back in as it forms — that is where the texture comes from.

  2. 2

    Thicken

    ⏱ 2 min

    Slurry the cornstarch with a splash of cold plant milk, whisk it in, and cook for 2 minutes until the mixture coats a spoon. Stir in the sugar, crushed cardamom and most of the ground pistachios.

  3. 3

    Cool, then freeze

    Stir in the plant cream, cool to room temperature, then pour into molds or small cups. Freeze for at least 6 hours until solid.

  4. 4

    Serve

    Dip the molds briefly in warm water to release. Serve with the reserved pistachios chopped over the top.

Notes

Kulfi is not churned, so there is no need to worry about ice crystals — density is the point. Reducing the milk properly is what stops it tasting thin; do not shortcut it with more cornstarch.

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