Cardamom and Saffron Kulfi with Pistachio Crumble

A decadent and aromatic traditional Indian ice cream infused with cardamom and saffron, topped with a crunchy pistachio crumble.

Prep Time

20 minutes

Total Time

80 minutes

Calories

495 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.99/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British•Indian

Ingredients

Servings

4cupsFull-fat milk(Important for richness and creaminess)

£1.50

1cupHeavy cream(Adds to the richness)

£2.20

0.5cupSweetened condensed milk(For sweetness and a smooth texture)

£1.30

0.3cupSugar(Adjust to taste depending on sweetness of condensed milk)

£0.15

1teaspoonCardamom powder(Freshly ground is best)

£0.40

0.3teaspoonSaffron strands(Soaked in 2 tablespoons of warm milk for 30 minutes)

£2.50

0.5cupPistachios(Shelled and unsalted)

£3.50

2tablespoonsAll-purpose flour

£0.05

2tablespoonsUnsalted butter(Cold, cut into small cubes)

£0.25

2tablespoonsSugar (for crumble)

£0.10

Total Cost

£11.95

£1.99 per serving

Instructions

1.
**Prepare the Kulfi Base:** In a heavy-bottomed saucepan, combine milk, heavy cream, and sugar. Bring to a simmer over medium heat, stirring constantly to prevent scorching.
2.
Reduce the heat to low and continue simmering, stirring occasionally, until the mixture has reduced to about half its original volume (about 45-60 minutes). This process thickens the milk and concentrates the flavors.
3.
Stir in the sweetened condensed milk, cardamom powder, and saffron milk (saffron strands + warm milk). Cook for another 5 minutes, stirring constantly.
4.
Remove from heat and let the mixture cool completely. Once cooled, you can optionally blend it for a super smooth texture.
5.
**Prepare the Pistachio Crumble:** Preheat oven to 350°F (175°C).
6.
In a food processor or by hand, combine the pistachios, flour, sugar, and cold butter. Pulse or rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
7.
Spread the crumble mixture on a baking sheet and bake for 10-12 minutes, or until golden brown and fragrant. Let cool completely.
8.
**Assemble and Freeze:** Pour the cooled kulfi mixture into ice cream molds or small ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming.
9.
Freeze for at least 6 hours, or preferably overnight, until completely solid.
10.
**Serve:** To serve, dip the molds briefly in warm water to loosen the kulfi. Invert onto serving plates.
11.
Crumble the baked pistachio mixture over each kulfi. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (150g)

495 kcal / 2071 kJ

Carbs

39g

15% of RDA

Fat

34g

49% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

2 g

7% 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 few drops of rose water along with the cardamom.

Adjust the amount of sugar to your preference. Taste the mixture before freezing and add more if needed.

If you don't have ice cream molds, you can use small ramekins or even paper cups.

Ensure the milk is reduced sufficiently to prevent a grainy texture in the kulfi.

Use high quality saffron for the best flavor and color.

If you don't have a food processor, you can chop the pistachios very finely and rub the butter into the other crumble ingredients by hand.

Garnish with additional chopped pistachios or saffron strands for a more elegant presentation.

Cooking Equipment

Heavy-bottomed saucepan

Oven

Ice cream molds or small ramekins

Food processor (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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