Kulfi has been India’s signature frozen dessert for centuries — thicker, creamier, and more indulgent than Western ice cream. Among its many flavors, pista kulfi, made with pistachios, has always stood out. The nuts bring both richness and texture, while their natural green color makes the dessert instantly appealing.
The origins of kulfi trace back to the Mughal courts, the royal palaces of India’s Mughal emperors, where cooks flavored thickened milk with pistachios, saffron, and cardamom before setting it in metal molds packed in ice. From those regal beginnings, pista kulfi traveled into the streets, becoming a favorite summer treat sold on sticks and enjoyed in every corner of India.
Today, pista kulfi still carries that legacy — creamy, nutty, and scented with cardamom. It’s a dessert that feels festive no matter where you have it, proof that some classics never lose their charm.
Why you’ll love this
- Dense, creamy texture unlike regular ice cream
- Naturally flavored with pistachios and cardamom
- No ice cream maker required
- A festive Indian dessert loved across generations
Kulfi Ice cream (Authentic Indian Recipe)
Ingredients
- 250 ml 1 cup full-fat milk
- 250 ml 1 cup double cream or heavy cream
- 4 tablespoons sweetened condensed milk
- 3 tablespoons milk powder
- ½ teaspoon ground cardamom
- 2 teaspoons rosewater optional
- 50 g finely chopped or coarsely ground pistachio nuts plus extra for garnish
- 2 tablespoons sugar
Instructions
Method
- Pour the milk and cream into a heavy saucepan. Bring just to a simmer over low heat, stirring occasionally. Cook for 5 minutes to thicken slightly.
- Stir in the condensed milk, milk powder, cardamom, sugar, and rosewater if using. Mix well and cook gently over low heat for another 5–7 minutes, stirring often.
- Remove the pan from the heat and stir in the chopped pistachios. Mix thoroughly and let the mixture cool to room temperature.
- Pour the cooled mixture into kulfi moulds, popsicle moulds, or a freezer-safe container, leaving a little space at the top. Freeze overnight until completely firm.
- To serve, briefly dip the moulds in hot water for 2–3 seconds, then slide the kulfi out onto serving plates. Garnish with extra chopped pistachios and serve immediately.
Notes
- Use almonds or cashews for a nutty variation
- Replace condensed milk with khoya for a richer traditional version
- Swap sugar with jaggery for earthy sweetness
- Keep stirring milk to avoid sticking or burning
- Finer pistachio pieces give a smoother kulfi; larger chunks add crunch
- Cover molds with foil before freezing to avoid ice crystals
- Keeps well frozen for up to 2 weeks
- Store in airtight containers or molds for best texture
- Do not refreeze once melted
- Serve on sticks, in bowls, or in earthen matkas
- Pair with falooda for a festive treat
- Garnish with rose petals for special occasions
- Saffron pista kulfi: Add saffron milk for extra aroma
- Chocolate pista kulfi: Stir in cocoa powder for fusion flavor
- Fruit twist: Top with mango or lychee before serving
Nutrition
FAQs
Is kulfi the same as ice cream?
No, kulfi is denser and creamier since it’s made by reducing milk, not churning.
Can I make pista kulfi ice cream vegan?
Yes, use almond milk and coconut cream with pistachios.
Do I need special molds?
No, small cups or popsicle molds work just as well.
How long should kulfi freeze?
At least 6 hours but overnight gives the best texture.
Pista kulfi ice cream brings together the richness of milk, the nutty bite of pistachios, and the fragrance of cardamom into a timeless Indian dessert. Its creamy texture and festive charm make it a treat you’ll want to serve on both ordinary days and special celebrations.
If you try this Pista Kulfi Ice Cream, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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