Saffron Cardamom Rasmalai with Pistachio Crumble
Indian

Saffron and Cardamom Kulfi with Pistachio Swirl

A rich and creamy Indian frozen dessert infused with exotic saffron and cardamom, swirled with pistachio paste for a luxurious touch. Perfect for impressing guests at festive occasions.

Total Time1 minute
Servings6
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
6
Protein
28
Carbs
25
Fat
1
Fiber
0g
Sodium
Ingredients
  • 2 cups full-fat milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1/4 cup condensed milk
  • 1/4 teaspoon saffron threads
  • 1 tablespoon warm milk (for saffron infusion)
  • 1/2 teaspoon ground cardamom
  • 1/4 cup finely chopped pistachios
  • 2 tablespoons unsalted pistachio paste (or ground pistachios mixed with a little sugar and milk)
  • 1/4 teaspoon rose water (optional)
Instructions
  1. 1Warm the milk in a saucepan over medium heat, stirring occasionally until it comes to a gentle boil.
  2. 2Reduce the heat and let it simmer until it reduces to about two-thirds, stirring frequently to prevent burning.
  3. 3In a small bowl, combine the saffron threads with the warm milk and set aside to infuse.
  4. 4Once the milk has reduced, add the heavy cream, sugar, and condensed milk, stirring until the sugar is completely dissolved.
  5. 5Add the saffron-infused milk and ground cardamom to the mixture, and stir well to combine.
  6. 6Remove the mixture from heat and let it cool to room temperature.
  7. 7Once cooled, pour half of the kulfi mixture into a loaf pan or individual molds.
  8. 8Swirl in the pistachio paste evenly, then pour the remaining kulfi mixture on top.
  9. 9Gently stir with a knife to create a marbled look without fully mixing the layers.
  10. 10Cover the pan or molds with plastic wrap and place them in the freezer for at least 6-8 hours, or overnight until fully set.
  11. 11To serve, let the kulfi sit at room temperature for a few minutes before attempting to scoop. Garnish with additional chopped pistachios and a drizzle of rose water, if using.
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