Pistachio, Saffron and Cardamom Kulfi Recipe


  • 180 ml Cream
  • 75 gms Castor Sugar
  • 750 ml Evaporated milk
  • 6 Cardamom pods, bruised
  • tsp crushed Saffron threads
  • 50 gms Shelled Pistachios, toasted, finely chopped


  1. Combine milk, cream, cardamom pods and saffron in large heavy based pan and boil.
  2. Simmer, uncovered, for about 10 minutes or until reduced to 3 cups, stirring often. Add sugar, stir until dissolves.
  3. Cook kulfi mixture, in pan, to room temperature. Strain into a large bowl. Discard cardamom pods. Stir in nuts.
  4. Divide the kulfi mixture among six moulds. Cover with foil, freeze for 3 hours or until firm. Just before serving, turn kulfi onto serving plates.
  5. Accompany with fresh fruits or more toasted nuts, if desired.

Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.

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