Pistachio and Cardamom Kulfi
Dense, creamy Indian ice cream made by slowly reducing milk, scented with cardamom and studded with pistachios.
- Time7 hr
- LevelMedium
- Costabout £0.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the cornflour with 3 tbsp of the cold milk until smooth. Pour the rest of the milk into a wide, heavy pan and bring to a simmer.
- 2
Add the cornflour paste, condensed milk and evaporated milk. Simmer gently for 20 minutes, stirring often, until reduced by about a quarter and lightly thickened.
20 min - 3
Stir in the cardamom, saffron and half the pistachios. Simmer for 5 minutes more, then take off the heat and stir in the rosewater if using.
5 min - 4
Leave to cool completely, stirring now and then so no skin forms. This takes about 45 minutes.
- 5
Pour into 6 kulfi moulds, small cups or one loaf tin lined with cling film. Scatter over the remaining pistachios and cover.
- 6
Freeze for at least 6 hours until solid. Stand at room temperature for 5 minutes, then turn out and slice or serve in the moulds.
360 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
