Almond and Pistachio Kulfi Recipe - Serves 10-12

Almond and Pistachio Kulfi Recipe

From 241 to 290 calories each serving


8 cups (2L or 70 fl oz) full milk
8 green cardamoms, lightly crushed
1 cup (200g or 7 oz) white sugar
15g (0.5 oz) ground almonds
15g (0.5 oz) pistachio nuts, finely chopped


Heat the milk and cardamoms in a large heavy-bottomed saucepan and slowly bring it to the boil
Reduce the heat to maintain a simmer and simmer for 2 hours, stirring often (stir any skin back into the milk when it forms)
The milk should have reduced to 750ml (simmer for longer if necessary)
Add the sugar, mix well and simmer for 5 minutes, stirring all the time
Sieve the mixture into a large bowl, discarding leftover solids, and let it cool to room temperature
Sprinkle in the ground almonds and mix well
Pour the mixture into moulds or serving dishes and put into the freezer for 4 hours (this is a large amount of kulfi so you can separate what you need and keep the rest as frozen in the freezer for another day)
Take the kulfi out of the freezer an hour before needed, whisk up with a fork to soften a little and serve cold, garnished with the chopped pistachio nuts

Recipe submitted on 18 August 2017

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