Creamy Pistachio Cardamom Popsicle — Pistachio Kulfi
Indian frozen dessert made from slow-reduced milk, dense and creamy with cardamom and pistachio, frozen on a stick with no churning required.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Crush 3 green cardamom pods to powder. Pinch saffron strands. Finely chop 30g pistachios. Whisk 1 tsp cornflour with 1 tbsp milk into a smooth slurry.
Simmer
Combine 400ml whole milk and cardamom powder in a heavy-bottomed saucepan over medium heat. Bring to gentle boil, reduce to low, simmer uncovered 20–25 minutes stirring often, until reduced by half and thickened. Milk should coat the back of a spoon.
Reduce
Crush saffron into the milk during the final 5 minutes of simmering. Whisk cornflour slurry into the reduced milk, cook 1 minute over low heat until visibly thickened and no raw starch taste remains.
Build
Remove from heat. Whisk in 80g condensed milk and 60ml double cream until completely smooth. Stir in 20g chopped pistachios and 0.25 tsp rose water. Cool to room temperature, about 20 minutes, stirring occasionally.
Freeze
Divide mixture between 2 kulfi moulds or small ramekins, filling to 5mm from the rim. Insert wooden sticks if using moulds. Freeze at least 6 hours or overnight until completely solid and dense throughout.
Plate
Run each mould under warm water 5 seconds and ease out gently. Roll the sides in remaining chopped pistachios and serve immediately, one per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.