Pistachio and Rose Cardamom Kulfi

This unique and authentic Indian dessert is a creamy kulfi flavored with the sweetness of pistachio and the warmth of cardamom, finished with a hint of rose petal essence. Perfect for any special occasion or as a refreshing treat on a hot summer day.

🛒 Ingredients

• 2 cups whole milk
• 1/2 cup pistachio puree
• 1 cup sugar
• 1/4 teaspoon ground cardamom
• 1 tablespoon rose water
• 1/2 cup unsalted butter
• 1/2 cup chopped pistachios
• 1/4 cup rose petals
• 1 cup heavy cream
• 1/8 teaspoon elachi powder

👨‍🍳 Instructions

1. 1

   Step 1: In a medium saucepan, combine the milk, sugar, and ground cardamom. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the milk begins to simmer.

2. 2

   Step 2: Remove the saucepan from the heat and let it steep for 10-15 minutes to allow the cardamom flavor to infuse.

3. 3

   Step 3: Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the cardamom pods.

4. 4

   Step 4: In a separate bowl, whisk together the pistachio puree, rose water, and unsalted butter until smooth.

5. 5

   Step 5: Add the pistachio mixture to the cardamom-infused milk and whisk until well combined.

6. 6

   Step 6: Stir in the heavy cream and chopped pistachios until fully incorporated.

7. 7

   Step 7: Pour the mixture into individual serving cups or a large 9x13 inch baking dish.

8. 8

   Step 8: Cover the cups or dish with plastic wrap and refrigerate for at least 2 hours or overnight to allow the mixture to chill and set.

9. 9

   Step 9: Just before serving, garnish with chopped pistachios and a sprig of fresh rosemary, if desired.

10. 10

    Step 10: Serve chilled and enjoy!

💡 Pro Tips

Tips: To ensure the kulfi sets properly, make sure to chill it for at least 2 hours or overnight. Also, be careful not to over-chill the mixture, as it can become too firm. To avoid ice crystals forming, don't scrape the sides of the bowl or stir the mixture too much.

📊 Nutrition per Serving