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Amazing Pistachio Rosewater Kulfi in 5 Steps

Pistachio Rosewater Kulfi
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Make a creamy, flavorful Pistachio Rosewater Kulfi. This frozen Indian dessert brings together the richness of pistachios and the fragrant sweetness of rosewater for a delightful treat.

Ingredients

Scale
  • 1 liter Full-fat milk
  • 1/2 cup Heavy cream
  • 1/2 cup Sugar
  • 1/4 cup Pistachios, finely chopped
  • 1 teaspoon Rosewater
  • A pinch of Saffron strands (optional)

Instructions

  1. Pour the milk into a heavy-bottomed pan. Bring it to a boil over medium heat.
  2. Reduce the heat to low. Simmer the milk, stirring frequently to prevent scorching, until it reduces by about half. This will take around 45-60 minutes.
  3. Stir in the heavy cream and sugar. Continue to cook until the sugar dissolves completely and the mixture thickens slightly.
  4. Remove the pan from the heat. Stir in the chopped pistachios and rosewater. If using, add the saffron strands now.
  5. Let the mixture cool completely to room temperature.
  6. Pour the cooled mixture into kulfi molds or small popsicle molds.
  7. Cover the molds and freeze for at least 6-8 hours, or preferably overnight, until solid.
  8. To serve, briefly dip the molds in warm water to loosen the kulfi. Garnish with extra chopped pistachios.

Notes

  • Reducing the milk slowly is key to achieving the authentic, dense texture of kulfi.
  • Do not rush the simmering process.
  • You can substitute some of the milk with condensed milk for a quicker, richer base.

Nutrition

Find it online: https://flavorvista.com/pistachio-rosewater-kulfi-recipe/