Pistachio Kulfi (No-Cook, Creamy & Rich)
This creamy pistachio kulfi is rich, floral, and packed with flavor—made with pistachio cream, evaporated milk, and whipped cream for an ultra-smooth no-cook dessert.
Servings: 8
Equipment
- Hand blender
Ingredients
- 1/2 cup pistachio cream
- 12 ounces evaporated milk
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/4 tsp cardamom powder
- 1 tsp rose water
- crushed pistachios for garnish
- Dried rose petals for garnish
Instructions
- Whip the cream: In a chilled bowl, whip the heavy cream until soft peaks form. Set aside.
- Mix the base: In a large mixing bowl, whisk together the pistachio cream, evaporated milk, condensed milk, cardamom powder, and rose water until smooth and fully combined.
- Fold gently: Using a spatula, gently fold the whipped cream into the pistachio mixture until fully incorporated.
- Smooth it out: Give the entire mixture a brief final whip (10–15 seconds) to ensure everything is silky and uniform.
- Pour and garnish: Pour into kulfi molds, ramekins, or a loaf pan. Sprinkle with crushed pistachios and dried rose petals.
- Freeze: Cover and freeze for at least 6–8 hours, or until completely set.
Notes
(1) Use room temp pistachio cream to make mixing easier.
(2) Let kulfi freeze for at least 6–8 hours, preferably overnight.
(3) Store tightly covered to avoid freezer burn.
(4) You can use kulfi molds, silicone cups, or a loaf pan and slice to serve.
(4) If skipping rose water, add a splash of vanilla for extra depth.
(5) It's okay to use store-bought pistachio cream but I highly recommend my homemade version!
Nutrition
Calories: 213kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 73mg | Potassium: 293mg | Fiber: 1g | Sugar: 16g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 0.4mg
