One of the most popular kulfi flavors Pista Kulfi can now be easily made and relished in the comfort of your home!! Made using reduced milk, sweetener, cardamom and pistachios this thick, creamy, nutty Indian ice-cream is a perfect summer treat that you cannot have enough!!
Pista Kulfi is a favorite in my home along with Malai Kulfi so I thought of sharing it first. Given an option to choose between different flavors, pista kulfi is always a winner.
What is Pista Kulfi
Kulfi is one of the most popular traditional Indian ice-cream that is available in many flavors. They are known based on the main ingredients used to make them. To name a few - malai kulfi (cream), mango kulfi, kesar kulfi (saffron) and the one made with Pistachios is called Pista Kulfi. A mix of kesar and pista is known as kesar pista kulfi!!
Traditionally Kulfi is made by slow cooking (i.e. boil and simmer) the milk to reduce (to half) thus thicken it. The cream layer formed by boiling milk also known as malai is scraped and added back to the milk as it gives great grainy texture and taste.
Difference between ice-cream and kulfi is, unlike regular ice-cream, kulfi is more solid and dense as there is no whipping involved.
Pista Kulfi Ingredients
Like most ice-creams, this pistachio kulfi recipe needs just basic ingredients that are mostly available in your pantry and fridge. Lets see what those are:
Dairy: I prefer using whole milk along with some cream to make a rich and creamy kulfi. My mom adds some cornstarch to the milk to help the thickening process which I follow. But you can skip con-starch it too.
Sweeteners: sugar alone can do the job but I love the flavor, richness and creaminess given by condensed milk so I add both sugar and condensed milk. Either one can be used too.
Dry fruits: Since we are making Pista Kulfi, generous amount of crushed or ground unsalted pistachios are added along with cardamom powder to get the signature Pista kulfi. You could add a mix of other crushed nuts too.
Green Color: When you say Pista Kulfi, a green color ice-cream is what comes to my mind (as that's how I have seen it while growing up). So I add a few drops of green food color, but that is completely optional and doesn't change the taste if you opt not to.
Moulds: This is not a cooking ingredient but crucial one to make kulfi. To freeze the kulfi you can choose moulds of choice like a popsicle mould (I used This Popsicle Mould) or traditional Aluminium Kulfi Mould . You can either add the wooden sticks or the ones that come with your popsicle mould. I my kids love their pista kulfi on a stick so I definitely add those.
If you don't want to buy these moulds simply use paper cups (yes these work great!!). Once Kulfi is set, simply tear off the cup, slice the kulfi and serve!!
How to make pista kulfi
In a heavy bottomed pot add milk, cornstarch and sugar. Give it a good mix so that there are no lumps. On medium low heat get this mixture to a boil. Then add the cream, cardamon powder and pistachios and mix again.
Bring this to a boil and keep simmering while stirring intermittently to avoid the milk from sticking to the pot.While the milk simmers, make sure to mix the layer of cream that comes on top and also scrape the sides. Once you remove the cream layer another will form in some time.Keep doing this till the milk looks till the mixture reduces almost to half and thickens. Stir in the condensed milk and green food color until well combined.
Switch off the flame and let it cool completely. Once completely cool, fill in the moulds of choice and refrigerate for 6-8 hours or until frozen. For serving, just hold the moulds under running water for 10 seconds and the kulfi should slide out easily. Wait no more, enjoy!
That's it, our creamy, rich, dense and delicious Pista Kulfi is ready! Enjoy!
More such frozen treats to try:
Hope you enjoy this Pista Kulfi as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
- Kulfi Mould
- 3 cups milk using whole milk
- 1½ tbsp cornstarch / cornflour
- 3 tbsp sugar
- 1 cup heavy whipping cream
- ¼ tsp cardamom powder
- 15-20 pistachios roughly chopped
- 1 14oz can condensed milk adjust to taste (use ¾ cup to reduce sweetness)
- 2-3 drops green food coloring optional
- In a heavy bottomed pot add milk, cornstarch and sugar. Give it a good mix so that there are no lumps.
- On medium low heat get this mixture to a boil.
- Stir in cream, cardamon powder and pistachios and bring this to a boil. Keep simmering while stirring intermittently to avoid the milk from sticking to the pot.
- While the milk simmers, make sure to mix the layer of cream that comes on top and also scrape the sides.
- Once you remove the cream layer another will form in some time.
- Keep repeating above two steps till the milk mixture reduces almost to half and thickens.
- Next add the condensed milk and green food color. Mix well
- Switch off the flame and let it cool completely.
- Once completely cool, fill in the kulfi moulds (or paper cups) and refrigerate for 6-8 hours
- For serving, just hold the moulds under running water for 10 seconds or so and the kulfi should slide out easily.
- Delicious creamy Pista Kulfi is ready- wait no more, enjoy!
- The green food color is optional and skipping it will not alter the taste