Saffron Kulfi is a rich, frozen dessert from India, often called traditional Indian ice cream. Unlike churned ice cream, kulfi is made by slowly simmering milk until it thickens, then sweetened, flavored, and frozen. Saffron adds its signature golden color and a floral, earthy note that pairs beautifully with cardamom and pistachios. It’s dense, smooth, and melts slowly on the tongue. This recipe makes 6 small kulfis.
Ingredients
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1 liter full-fat milk
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200 ml sweetened condensed milk
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¼ cup sugar (adjust to taste)
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A pinch of saffron threads
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3 green cardamom pods, crushed
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2 tablespoons chopped pistachios (plus extra for garnish)
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Optional: 1 tablespoon cornflour mixed with 2 tablespoons cold milk (for extra thickness)
Infusing the Milk
Pour the milk into a wide, heavy-bottomed pan and bring to a gentle boil. Lower the heat and simmer, stirring often and scraping the sides, until it reduces to about two-thirds of its original volume. This takes around 30–40 minutes and gives kulfi its dense, creamy texture.
Add the crushed cardamom pods and saffron threads to the milk while it simmers. The warmth releases their flavors and color.
Sweetening and Thickening
Stir in the condensed milk and sugar. Taste and adjust sweetness if needed. Continue simmering for another 10 minutes, stirring to prevent sticking. If you prefer an extra-thick texture, stir in the cornflour mixture and cook for 2–3 more minutes until it thickens slightly.
Add chopped pistachios and remove from the heat. Let the mixture cool to room temperature.
Freezing the Kulfi
Pour the cooled mixture into kulfi molds, popsicle molds, or small cups. Cover with foil and insert sticks if using. Freeze for at least 6 hours, or overnight for best texture.
To unmold, dip the molds briefly in warm water and pull out gently.
Serving
Sprinkle with extra pistachios or saffron strands before serving. It can also be served sliced if frozen in a tray and cut into portions.
Saffron Kulfi is a dessert that feels both nostalgic and indulgent. The slow cooking gives it depth, while the saffron and cardamom keep it fragrant and special. It’s a sweet way to end any meal—no ice cream machine required.
