Delightful Cardamom Pistachio Kulfi
Indulge in the rich and creamy experience of Delightful Cardamom Pistachio Kulfi, a beloved Indian frozen dessert that captures the essence of traditional flavors in every bite. Inspired by the sweet kulfi enjoyed at Basmati in Annapolis, this homemade recipe comes together with a luscious blend of evaporated milk, sweetened condensed milk, and heavy cream, infused with aromatic cardamom and delicate rosewater. Enhanced with crunchy pistachios, this dessert is perfect for any occasion, whether a festive gathering or a simple treat to cool off on a warm day. The silky texture and vibrant flavors will transport your taste buds to India, making it a memorable addition to your dessert repertoire.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
evaporated milk
24 ounces (Whole fat is best; no preparation needed.)
sweetened condensed milk
14 ounces (No preparation needed.)
heavy whipping cream
2 cups (No preparation needed.)
confectioners' sugar
3 tablespoons (No preparation needed.)
ground cardamom
1 teaspoon (No preparation needed.)
rose water
1 teaspoon (No preparation needed.)
pistachios
3 tablespoons (Finely chopped.)
Instructions
1
Begin by lining a 13 x 9 inch glass baking dish with plastic wrap, ensuring there are 2 inches of overhang on all sides for easy removal later.
2
In a blender, combine the evaporated milk, sweetened condensed milk, heavy cream, confectioners' sugar, ground cardamom, and rosewater. Blend on low speed for about 30 seconds until the mixture is well combined and smooth.
3
Pour the creamy mixture into the prepared baking dish, smoothing out the top with a spatula. Cover the dish tightly with the remaining plastic wrap and place it in the freezer.
4
Allow the kulfi to freeze for at least 6 hours or overnight, until it is completely solid.
5
When ready to serve, remove the kulfi from the freezer and let it sit for 5 minutes to soften slightly. Carefully lift the kulfi out of the pan using the plastic overhang and transfer it onto a cutting board.
6
Remove the plastic wrap and cut the kulfi into 48 equal squares, arranging them in mini muffin papers for easy serving if desired. Garnish each piece with finely chopped pistachios.
7
You can also consider using mini muffin pans, popsicle molds, or silicone molds for versatile presentation options. Serve immediately or store the cut kulfi in an airtight container in the freezer for later enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Delightful Cardamom Pistachio Kulfi?
It is a traditional Indian frozen dessert that features a rich, creamy texture infused with cardamom and rosewater.
What are the primary dairy ingredients used in this recipe?
The recipe uses a blend of evaporated milk, sweetened condensed milk, and heavy whipping cream.
How long should the kulfi mixture be blended?
The mixture should be blended on low speed for approximately 30 seconds until it is well combined and smooth.
What type of baking dish is recommended for freezing?
A 13 x 9 inch glass baking dish is recommended.
How should I prepare the baking dish for the kulfi?
Line the dish with plastic wrap, ensuring there is a 2-inch overhang on all sides to make removal easier.
What is the recommended freezing time for this dessert?
The kulfi should be frozen for at least 6 hours or overnight until it is completely solid.
How long should the kulfi sit at room temperature before serving?
Let the kulfi sit for 5 minutes to soften slightly before cutting and serving.
How many servings does this recipe provide?
The recipe yields 48 equal squares of kulfi.
What flavorings give this kulfi its traditional taste?
Ground cardamom and rosewater provide the aromatic and traditional flavor profile.
Can I use alternative molds for this recipe?
Yes, you can use mini muffin pans, popsicle molds, or silicone molds for different presentation options.
What type of sugar is used in this kulfi?
The recipe calls for 3 tablespoons of confectioners' sugar.
How should the pistachios be prepared for the garnish?
The pistachios should be finely chopped.
What is the best way to store leftovers?
Store the cut kulfi in an airtight container in the freezer for later enjoyment.
Is an ice cream maker required for this recipe?
No, this is a no-churn recipe that uses a blender and a freezer.
What inspired this specific kulfi recipe?
This homemade recipe was inspired by the sweet kulfi served at Basmati in Annapolis.
How much evaporated milk is needed?
The recipe requires 24 ounces of evaporated milk, preferably whole fat.
How much sweetened condensed milk is used?
The recipe uses one 14-ounce container of sweetened condensed milk.
What is the quantity of heavy whipping cream required?
You will need 2 cups of heavy whipping cream.
How much ground cardamom should I add?
Add 1 teaspoon of ground cardamom.
What is the measurement for the rosewater?
Use 1 teaspoon of rose water.
What is the quantity of pistachios used?
The recipe uses 3 tablespoons of finely chopped pistachios.
How do I remove the kulfi from the pan?
Carefully lift the kulfi out using the plastic wrap overhang and transfer it to a cutting board.
How can I serve the kulfi squares for a party?
You can arrange the squares in mini muffin papers for easy individual serving.
What texture can I expect from this kulfi?
The kulfi has a silky, creamy, and luscious texture with a slight crunch from the pistachios.
Do I need to cook the milk mixture?
No cooking is required; the ingredients are simply blended together.
Should the kulfi be covered while in the freezer?
Yes, cover the dish tightly with plastic wrap before placing it in the freezer.
How do I ensure the top of the kulfi is even?
Smooth out the top of the mixture with a spatula after pouring it into the dish.
Is this recipe suitable for warm weather?
Yes, it is described as a perfect treat to cool off on a warm day.
What kind of evaporated milk is best?
Whole fat evaporated milk is recommended for the best results.
How do I cut the kulfi into equal portions?
Transfer the solid block to a cutting board and cut it into 48 equal squares.