This rich and creamy Pistachio Kulfi is a traditional Indian frozen dessert that offers a denser, more intense flavor than standard ice cream. Made by slowly simmering whole milk with sugar until it reduces significantly, the base becomes incredibly concentrated and luscious. The addition of coarsely chopped roasted pistachios adds a delightful crunch and earthy nuttiness that perfectly complements the sweet, milky texture. Ideal for summer gatherings, festive celebrations, or as a luxurious treat after a heavy meal, these pops are easy to prepare ahead of time. They freeze beautifully in paper cones or cups, making them elegant yet simple to serve.
Pistachio Kulfi Pops
Description
This rich and creamy Pistachio Kulfi is a traditional Indian frozen dessert that offers a denser, more intense flavor than standard ice cream. Made by slowly simmering whole milk with sugar until it reduces significantly, the base becomes incredibly concentrated and luscious. The addition of coarsely chopped roasted pistachios adds a delightful crunch and earthy nuttiness that perfectly complements the sweet, milky texture. Ideal for summer gatherings, festive celebrations, or as a luxurious treat after a heavy meal, these pops are easy to prepare ahead of time. They freeze beautifully in paper cones or cups, making them elegant yet simple to serve.Ingredients
Directions
-
In a heavy-bottomed 6-8 quart saucepan over high heat, combine the whole milk and sugar.
-
Stir continuously until the mixture comes to a simmer.
-
Reduce heat to medium-high and bring the milk to a boil.
-
Boil the milk, stirring often to prevent scorching, until it reduces to approximately 2 cups (about 25-35 minutes).
-
If the milk threatens to boil over, slide the pan partially off the heat or reduce the temperature momentarily.
-
Remove the pan from heat and let the milk mixture cool to room temperature.
-
To speed up cooling, place the saucepan in a bowl of ice water, stirring occasionally.
-
Coarsely chop the roasted pistachios.
-
Stir the chopped pistachios into the cooled, reduced milk mixture.
-
Prepare your molds: either set 8 paper cups in a rimmed baking sheet, or create cones by folding 7-1/2-inch squares of parchment or waxed paper into triangles and rolling them into cones, taping them securely.
-
If using cones, support them upright in cups slightly taller than the cones, then set these cups in a rimmed baking sheet.
-
Divide the pistachio milk mixture evenly among the paper cups or cones.
-
Freeze the mixture for 1 to 1-1/2 hours, until the edges are thick but the center is still soft.
-
Insert an ice cream stick or wooden pop stick into the center of each portion.
-
Return to the freezer and freeze until firm, about 2 hours longer.
-
To serve, peel away the paper cups or cones.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 228.6kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 2.5g13%
- Cholesterol 7.2mg3%
- Sodium 144.2mg7%
- Total Carbohydrate 38.0g13%
- Dietary Fiber 0.0g0%
- Sugars 38.0g
- Protein 12.2g25%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: To store leftover kulfis, seal them (still in their cups or cones) in a large plastic bag to prevent freezer burn. They can be frozen for up to 2 weeks.
Variations: For added aroma, you can add a pinch of cardamom powder or a few drops of rose water to the milk mixture while it cools.
Tip: Using heavy-bottomed pans helps prevent the milk from scorching during the reduction process. Stirring frequently is key to achieving a smooth texture.
