Cardamom Saffron Kulfi

Name: Cardamom Saffron Kulfi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cups whole milk; 1/2 cup heavy cream; 10 oz sweetened condensed milk; 1/4 tsp saffron threads; 2 tbsp warm milk (for blooming saffron), warm; 1/2 tsp ground cardamom; 1 tsp rose water; 1/4 cup raw pistachios, lightly crushed

Traditional Indian frozen milk dessert slowly simmered to concentrate sweetened whole milk with fragrant cardamom and saffron, then frozen in molds for a dense, creamy result. Plan ahead: freeze for at least 6 hours or overnight.

50 minMediumServes 6240 cal/serving

IndianDessertStovetopVegetarianLow CarbHalal-friendlyGluten-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

4 cups whole milk
1/2 cup heavy cream
10 oz sweetened condensed milk
1/4 tsp saffron threads
2 tbsp warm milk (for blooming saffron), warm
1/2 tsp ground cardamom
1 tsp rose water
1/4 cup raw pistachios, lightly crushed

Instructions

1

Steep 1/4 tsp saffron threads in 2 tbsp warm warm milk (for blooming saffron) for 5-10 minutes until the liquid turns golden.
2

In a heavy-bottomed saucepan, combine 4 cups whole milk and 1/2 cup heavy cream. Bring to a boil over medium heat, stirring frequently to prevent scorching. Reduce heat to medium-low.
3

Simmer, stirring often, for 20-25 minutes until the mixture reduces by about one-third and coats the back of a spoon.
4

Stir in 10 oz sweetened condensed milk and the bloomed saffron threads mixture. Continue to simmer for 5 more minutes, stirring constantly.
5

Remove from heat. Stir in 1/2 tsp ground cardamom and 1 tsp rose water. Let cool to room temperature.
6

Pour the mixture into kulfi molds, small glasses, or popsicle molds. Sprinkle 1/4 cup lightly crushed raw pistachios on top of each mold.
7

Cover and freeze for at least 6 hours or overnight until completely solid.
8

To serve, briefly run warm water over the outside of each mold and unmold onto a plate. Serve immediately.

Questions

Can I make Cardamom Saffron Kulfi dairy-free?

Yes. The dairy in this entry is 4 cups whole milk, 1/2 cup heavy cream, 10 oz sweetened condensed milk, 2 tbsp warm milk (for blooming saffron), warm. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the sweetened condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Can I make Cardamom Saffron Kulfi ahead?

Yes, it takes well to being made ahead. Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Cardamom Saffron Kulfi?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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