
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
- 1Warm the milk in a saucepan over medium heat, stirring occasionally until it comes to a gentle boil.
- 2Reduce the heat and let it simmer until it reduces to about two-thirds, stirring frequently to prevent burning.
- 3In a small bowl, combine the saffron threads with the warm milk and set aside to infuse.
- 4Once the milk has reduced, add the heavy cream, sugar, and condensed milk, stirring until the sugar is completely dissolved.
- 5Add the saffron-infused milk and ground cardamom to the mixture, and stir well to combine.
- 6Remove the mixture from heat and let it cool to room temperature.
- 7Once cooled, pour half of the kulfi mixture into a loaf pan or individual molds.
- 8Swirl in the pistachio paste evenly, then pour the remaining kulfi mixture on top.
- 9Gently stir with a knife to create a marbled look without fully mixing the layers.
- 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.
- 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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