Kulfi
299kcal10.2g protein12.9g fat37.6g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, tree nut
Restrictions
Containsdairy · tree nutIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 l | whole milk |
| 180 g | sugar |
| 6 unit | cardamom |
| 80 g | pistachios (chopped) |
Steps
- simmer90 minmilk reduced by roughly halfSimmer the milk in a wide heavy pan, stirring and scraping the bottom frequently, until reduced by roughly half. Keep the heat moderate; scorching even a small patch of milk solids gives the entire batch a burnt flavor.
- mix5 minsugar dissolved and mixture slightly thickAdd sugar and crushed cardamom and continue cooking until dissolved and the milk is visibly concentrated. Sugar makes the base more prone to catching, so stir more frequently after this point.
- rest30 mincooled to room temperatureRemove from the heat, stir in most of the pistachios and cool completely. Freezing a hot base creates excess condensation and warms the freezer, while the cooling period also lets cardamom infuse.
- prep5 minmolds filled with headroomPour into kulfi molds or small freezer-safe cups and scatter in the remaining pistachios. Leave a little expansion room and cover to prevent freezer aromas from entering the concentrated dairy.
- freeze180 minfully firmFreeze until solid. Do not churn: kulfi's characteristic dense texture comes from concentrated milk solids and still freezing rather than incorporation of air.
- rest3 minmold exterior briefly warmedWarm the outside of each mold briefly with your hands or cool running water and unmold. Serve immediately as it begins to soften at the edges.