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Kulfi
Pakistan
Made in South Asia since the Mughal era when ice was brought from the Himalayas by runners.
South Asian ice cream — dense, slow-frozen milk ice cream flavoured with cardamom, pistachio and rose water. Richer than Western ice cream because it is not churned.
Prep
15 mins
Cook
360 mins
Difficulty
Easy
Calories
440 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
1Lwhole milk
200mlcondensed milk
100mldouble cream
1 tspcardamom
50gpistachios, chopped
2 tbsprose water
a pinchsaffron
Method
1
Reduce milk by simmering 30 minutes until thickened. Add condensed milk, cream, cardamom, rose water and saffron.
2
Cool completely. Pour into kulfi moulds. Freeze overnight.
Chef's Tip
Do not churn — kulfi is set solid deliberately. The dense, slow-freeze texture distinguishes it from ice cream.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.