Malai Kulfi (With Saffron)
This creamy, delicious malai kulfi recipe (with saffron) is packed with pistachios, and heady aromatics like saffron, rose water and cardamom.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 can evaporated milk (12 oz.)
- 1 can condensed milk (14 oz)
- 1 pint heavy whipping cream (2 cups)
- 1 tsp saffron
- ¼ cup hot water
- 8 cardamom pods
- 1 tsp rose water
- 1 cup salted pistachios
Instructions
- 1
Before you start prepping the kulfi, bloom your saffron by lightly crushing the threads and pouring the ¼ cup of hot water over them. (see notes)
- 2
Break open the cardamom pods, remove the seeds, and crush them to a powder. (see notes)
- 3
Use a handheld nut chopper to roughly chop the pistachios. (see notes)
- 4
Pour the evaporated milk, condensed milk, and heavy whipping cream into a container and whisk to mix well.
- 5
Add the bloomed saffron, rose water, and crushed cardamom seeds and mix.
- 6
Add the nuts, mix, and then pour into your kulfi molds. (see notes)
- 7
Place foil over each cup and insert a popsicle stick. Cover with plastic wrap and freeze for 2 hours.
- 8
After 2 hours, remove the kulfi molds, uncover, stir, cover as before, and freeze overnight. (see notes)