These Cardamom Kulfi Pops are a luxurious twist on the classic Indian frozen treat. Unlike airy ice cream, kulfi is dense and incredibly creamy, made by slowly simmering whole milk to concentrate its flavor and texture. The star ingredient here is ground cardamom, which lends a warm, floral, and slightly spicy aroma that perfectly balances the sweetness of the sugar. This dessert is naturally vegetarian and free of eggs or artificial stabilizers, relying on the richness of the milk for its smooth mouthfeel. Ideal for summer gatherings, festive celebrations, or as an elegant end to a curry-heavy meal, these pops are both nostalgic and sophisticated. They freeze beautifully in paper cones or cups, offering a delightful, melt-in-your-mouth experience that feels indulgent yet comforting.
Cardamom Kulfi Pops
Description
These Cardamom Kulfi Pops are a luxurious twist on the classic Indian frozen treat. Unlike airy ice cream, kulfi is dense and incredibly creamy, made by slowly simmering whole milk to concentrate its flavor and texture. The star ingredient here is ground cardamom, which lends a warm, floral, and slightly spicy aroma that perfectly balances the sweetness of the sugar. This dessert is naturally vegetarian and free of eggs or artificial stabilizers, relying on the richness of the milk for its smooth mouthfeel. Ideal for summer gatherings, festive celebrations, or as an elegant end to a curry-heavy meal, these pops are both nostalgic and sophisticated. They freeze beautifully in paper cones or cups, offering a delightful, melt-in-your-mouth experience that feels indulgent yet comforting.Ingredients
Directions
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In a large heavy-bottomed saucepan, combine the whole milk, sugar, and ground cardamom over medium-high heat.
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Stir constantly until the mixture begins to simmer and the sugar is fully dissolved.
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Reduce heat to medium and bring the mixture to a gentle boil, stirring frequently to prevent scorching at the bottom.
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Continue to simmer the milk, stirring often, until it reduces to approximately 2 cups, which should take about 25 to 35 minutes.
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If the milk threatens to boil over, slide the pan partially off the heat source or reduce the temperature slightly.
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Remove the pan from heat and let the milk mixture cool to room temperature.
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To speed up the cooling process, place the saucepan in a larger bowl filled with ice water, stirring occasionally.
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Once cooled, arrange the paper cups in a rimmed baking pan or tray.
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If making cones instead, cut 8 pieces of parchment or waxed paper into 7.5-inch squares.
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Fold each square in half diagonally to form a triangle.
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Starting from one corner, roll the paper tightly to form a cone shape, leaving a small opening at the bottom.
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Press the bottom corner inward to close the hole and tape the cone securely in place.
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Place the prepared cones upright in small cups or a rack to keep them steady, then set them in a rimmed pan.
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Pour the cooled milk mixture evenly into the paper cups or cones.
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Freeze the kulfi for 1 to 1.5 hours until the edges are thick but the center is still soft.
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Insert a popsicle stick into the center of each semi-frozen kulfi.
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Return to the freezer and freeze until firm, about 2 hours longer.
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To serve, peel away the paper from the cups or cones.
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For storage, seal the kulfi in a plastic bag and freeze for up to 2 weeks.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 230.5kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 2.6g13%
- Cholesterol 8.0mg3%
- Sodium 144.8mg7%
- Total Carbohydrate 38.0g13%
- Dietary Fiber 0.0g0%
- Sugars 38.0g
- Protein 12.4g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
