Pistachio Kulfi (No-Churn Malai Kulfi)
Dense, creamy Indian ice cream flavoured with pistachios, cardamom and saffron, with no ice cream machine needed.
- Time20 min plus freezing
- LevelEasy
- Costabout £0.65 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
Pour the whole milk into a pan and bring to the boil. Simmer for 15 minutes, stirring now and then, until reduced to about 350 ml.
15 min - 2
Stir in the condensed milk, saffron and cardamom and simmer for 2 minutes. Take off the heat and cool completely.
- 3
Whip the cream until it just holds soft peaks. Fold it into the cooled milk with the rose water and three quarters of the pistachios.
- 4
Pour into 8 kulfi moulds, small cups or a lined loaf tin. Cover and freeze for at least 6 hours until firm.
360 min - 5
To serve, dip the moulds in warm water for 10 seconds and turn out. Slice and top with the rest of the pistachios.
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.
