Cardamom and Pistachio Kulfi with Rose Syrup

A creamy, frozen Indian dessert flavored with cardamom and pistachios, drizzled with delicate rose syrup. Perfect for cooling down after a spicy meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

465

Level

Easy

Yields

4 servings

Cost

£1.76

Season:

🌍 Year-round

Meal Type:

Dinner•Dessert

Cuisine:

Indian

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

2cupsWhole milk(Full-fat milk for the best creaminess.)

£0.60

1cupHeavy cream

£1.20

0.5cupSweetened condensed milk

£0.80

0.5teaspoonGround cardamom(Freshly ground is best for flavor.)

£0.35

0.3cupPistachios(Shelled and roughly chopped.)

£1.50

1teaspoonRose water(Adds a delicate floral aroma.)

£0.25

0.3cupSugar(Adjust to taste, depending on sweetness preference.)

£0.10

0.3cupWater

£0.25

Rose syrup(For drizzling (store-bought or homemade))

£2.00

Total Cost

£7.05

£1.76 per serving

The Method

1
In a saucepan, combine whole milk, heavy cream, and sweetened condensed milk.
2
Heat over medium heat, stirring constantly to prevent scorching. Bring to a simmer, then reduce heat to low.
3
Continue simmering for about 20-30 minutes, or until the mixture has reduced by about one-third and slightly thickened. Stir occasionally.
4
Remove from heat and stir in ground cardamom and rose water.
5
Let the mixture cool completely. Once cooled, stir in the chopped pistachios.
6
Pour the mixture into kulfi molds or small cups. Cover tightly with foil or plastic wrap.
7
Freeze for at least 6-8 hours, or preferably overnight, until completely solid.
8
To unmold, dip the molds briefly in warm water or run under warm water for a few seconds. Gently pull the kulfi out.
9
Drizzle with rose syrup and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (160g)

465 kcal / 1945 kJ

Carbs

37g

14% of RDA

Fat

33g

47% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

35 g

39% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a richer flavor, you can add a pinch of saffron threads soaked in warm milk to the mixture.

If you don't have kulfi molds, you can use paper cups or small freezer-safe containers. Insert popsicle sticks after the kulfi has partially frozen for easier handling.

The rose syrup can be easily made by simmering equal parts sugar and water until the sugar dissolves and the mixture thickens slightly. Add a few drops of rose water and red food coloring (optional) to achieve the desired color and flavor.

Pair with Rogan Josh or any other spicy Indian curry for a cooling and refreshing dessert.

Cooking Equipment

Saucepan

Kulfi molds or small cups

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Fiery Lamb Rogan Josh

A rich and intensely flavored lamb curry with a spicy kick, inspired by the classic Rogan Josh from the Kashmir region.

2 hours 10 minutes

4 servings

Medium

"Pairs perfectly with this dessert"

Starter

Cucumber and Mint Raita Cups with Pomegranate Seeds

Cooling and refreshing raita served in individual cups, perfect as a starter or side dish.

15 minutes

4 servings

Easy

"This starter offers a cooling and refreshing contrast to the rich and spicy Rogan Josh. The creamy yogurt base of the raita soothes the palate, while the cucumber and mint provide a light, fresh element that cuts through the richness of the lamb. The pomegranate seeds add a burst of sweetness and textural interest."

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Chef's Tips

For a richer flavor, you can add a pinch of saffron threads soaked in warm milk to the mixture.

If you don't have kulfi molds, you can use paper cups or small freezer-safe containers. Insert popsicle sticks after the kulfi has partially frozen for easier handling.

Pair with Rogan Josh or any other spicy Indian curry for a cooling and refreshing dessert.

Cardamom and Pistachio Kulfi with Rose Syrup

Ingredients

The Method