Cardamom & Pistachio Kulfi
- 15m Prep Time
- 10m Cook Time
- 15m Ready In
A creamy Indian frozen dessert flavored with cardamom and pistachios. This kulfi is made with evaporated milk and cream, then frozen until firm.
Ingredients
- 400 ml evaporated milk
- 14.8 ml cornflour
- 60 g caster sugar
- 3 cardamom pods
- 20 g unsalted pistachio nuts sliced
- 100 ml double cream
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 287 mg
- Iron: 0.53 mg
- Magnesium: 39.6 mg
- Phosphorus: 242 mg
- Potassium: 377 mg
- Zinc: 1.1 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 400 ml evaporated milk
- 14.8 ml cornflour
- 60 g caster sugar
- 3 cardamom pods
- 100 ml double cream
Prepare
- Slice 20 g unsalted pistachio nuts
Let's Cook
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Step 1.
Pour the evaporated milk into a saucepan and bring to a boil over medium heat. Add the cornflour and sugar, reduce the heat to low, and whisk continuously until smooth. Continue to heat, stirring occasionally, for about 5 minutes, until the mixture thickens slightly.
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Step 2.
While the milk mixture is heating, split the cardamom pods by pressing down on them with the back of a knife. Scrape out the seeds, crush them with the back of the knife, then finely chop them. Add the crushed cardamom seeds, sliced pistachios, and double cream to the thickened milk mixture and stir well to combine.
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Step 3.
Pour the mixture into a small plastic container with a lid, or divide among four small moulds lined with clingfilm. Cover and freeze for at least 6 hours or overnight. Remove from the freezer about 20 minutes before serving to allow the kulfi to soften slightly. Serve topped with extra sliced pistachios.