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  1. Meals & Cooking
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  3. Cardamom Pistachio Kulfi (Pista Kulfi)

Cardamom Pistachio Kulfi (Pista Kulfi)

By Hetal VasavadaPublished: Aug 28, 2020
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preview for These Cardamom Kulfi Pops Are SO Refreshing
Yields:
6 - 10
Prep Time:
10 mins
Total Time:
6 hrs 10 mins
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If you mention kulfi to any South Asian person, their eyes light up with joy and happy memories. Kulfi is a South Asian ice cream made by boiling full-fat milk down until it’s thick and creamy. It is traditionally flavored with nuts and spices like cardamom or saffron. Kulfi is a bit denser than ice cream, and might creamy and richer due to all that condensed milkfat! It’s surprisingly simple to make but it does require some time, but I promise you it’s totally worth it! 

Made this yet? Let us know how it went in the comments below! 

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Ingredients

  • 2 3/4 cups

    whole milk

  • 2 cups

    heavy cream

  • 1/4 tsp.

    kosher salt 

  • 1/2 tsp.

    ground cardamom

  • 1/3 cup

    granulated sugar

  • 1/3 cup

    roasted pistachios, finely chopped

Directions

    1. Step 1Add milk, heavy cream, salt, and cardamom into a heavy-bottom saucepan over medium-high heat. Stir continuously until the milk comes to a boil, about 6 minutes. Simmer on low heat for 45 minutes, stirring often. Make sure to keep an eye on the milk as it might overflow. 
    2. Step 2Stir in sugar and simmer for an additional 6 minutes. Then, add the pistachios and simmer for 10 more minutes. Cool the mixture completely. The mixture should be thick enough to coat the back of a spoon.
    3. Step 3Pour the liquid into ice pop molds and freeze for at least 5 hours. Set the kulfi out on the counter for 5 minutes before unmolding.                                                                                                      

- Use freshly ground cardamom—it’s more potent and the flavor will come through more. If you’re buying pre-ground cardamom, use an extra ¼ teaspoon.

- You can add whatever flavor you want. Saffron is common. Chocolate and fruit preserves would be delicious, too.

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