Saffron Pistachio Kulfi – A Sophisticated Ice Cream with Simple Roots
Kulfi is one of those desserts that feels luxurious from the very first bite. It's rich, dense, and perfumed with warm spices like cardamom and saffron, yet surprisingly easy to make at home—no ice cream maker required.
Kulfi is one of those desserts that feels luxurious from the very first bite. It's rich, dense, and perfumed with warm spices like cardamom and saffron, yet surprisingly easy to make at home—no ice cream maker required. This Saffron Pistachio Kulfi is the version I keep coming back to. It's creamy, fragrant, and studded with toasted pistachios that add just the right contrast of texture.
What makes kulfi special isn't just its unmistakable flavour—it's how it lingers. The subtle aroma of saffron, the soft chew of chopped pistachios, the way it melts slowly, more like frozen custard than churned ice cream.
Mga Sangkap
- 1 can evaporated milk (~1½ cups / 354 mL )
- 1 can sweetened condensed milk (~⅔ cup / 300 mL )
- 60 ml coffee cream or heavy cream (optional, for softer texture)
- 3 ml ground cardamom
- 15 ml ½ tsp saffron strands soaked in warm milk
- 45 ml chopped pistachios
- 5 ml rose water
- 3 ml orange blossom water
- Pinch of salt
- 30 ml unsweetened coconut flakes (optional topping)
- 23 ml chopped pistachios (optional topping)
Mga Tagubilin
- 1
Mix all the ingredients together in a bowl until smooth.
- 2
Pour the mixture into molds or a loaf pan (23x13 cm).
- 3
Freeze for 6–8 hours or overnight.
- 4
Unmold and enjoy.
- 5
Optional Garnish
Toast the coconut flakes and chopped pistachios in a dry skillet over medium heat until golden and fragrant (2–3 minutes). Let cool and sprinkle over the kulfi just before serving.
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