The Pistachio Rosewater Kulfi is a decadent dessert that tantalizes the taste buds with its exotic flavors and creamy texture. Each bite reveals the nutty crunch of pistachios and the subtle floral notes of rosewater, perfectly complemented by cardamom and a hint of saffron. This traditional Indian ice cream is not just a treat for the palate but also a feast for the eyes, making it a must-try for those seeking an extraordinary dessert experience. Prepare this kulfi in no time and indulge in its rich taste, perfect for any celebration or as a delightful ending to a spicy meal.
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- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/4 cup finely chopped pistachios
- 2 tablespoons rosewater
- 1/4 cup sweetened condensed milk
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon saffron threads (optional)
Instructions
- In a heavy-bottomed saucepan, combine whole milk and heavy cream. Bring to a simmer over medium heat, stirring occasionally.
- Add sugar, sweetened condensed milk, ground cardamom, and saffron threads (if using). Stir until sugar and condensed milk are completely dissolved.
- Lower the heat and let the mixture simmer gently for about 15-20 minutes, stirring frequently until it reduces by one-third.
- Remove from heat and let it cool to room temperature.
- Once cooled, mix in the rosewater and chopped pistachios.
- Pour the mixture into kulfi molds or small cups. Freeze for at least 6 hours, or until the kulfi is firm.
- To serve, immerse the molds briefly in warm water to loosen the kulfi before unmolding.
Nutrition
Serving: 100g | Calories: 250kcal | Carbohydrates: 30g | Protéines: 5g | Fat: 12g | Sucre: 25g