Kesar Pista Kulfi

Welcome to Milk & Cardamom! A few days ago I started playing with the idea of re-branding my website so it matched more with what I blog about currently. Pretty Polymath was relevant back when I was obsessed with make-up, fashion, DIY (I’m a mom now, who has time for that!) and so much more! Now a days I’ve focused my time on food, my culinary consulting business and  being a mom to my little baby. Milk & Cardamom kind of represents me as the person I am now much better than Pretty Polymath. I figured it only makes sense to upgrade the blog as I evolve. 

I got the idea for the name from a close friend of mine that I met through MasterChef (a #Masterfriend), Casey. She sent me this beautiful poem that reminded her of me and my love for cardamom. 

Gorgeous, right? It reminds me of my grandmother. I don’t plan on watering down her name and instead keeping her name alive by cooking the way she taught me – with love and care.

Alright, on to today’s recipe! What better way to celebrate the new name than making a tasty treat with milk and cardamom – kesar pista kulfi aka saffron pistachio Indian ice cream.

When I was a kid, my sister and I would get dragged to Edison, NJ by our parents to go Indian grocery shopping. We hated it. My mother would spend HOURS sorting through and picking the most perfect vegetables. To keep us happy, my dad would buy us kulfi and we’d go sit in the car, listen to the radio (before the smartphone!)  and eat our ice cream while we waited. It was actually a genius way to get us to stop whining about waiting.

Kulfi is like ice cream, but it has a higher fat content and is usually much creamier than regular ice cream. I used a no-churn ice cream base to my kulfi since it’s super quick and heavy cream is full of fat- making these kulfis extra creamy and smooth. Almost every kulfi is flavored with cardamom – making it my favorite summer treat!

Right now I’m in Charlotte, NC visiting family with the baby and I thought it would be perfect to make for dessert after a big family dinner. It’s also a great recipe to make with kids since it’s pretty easy and they love licking the spatula clean at the end! My little cousins love kulfi as much as I do and after trying my version they told me they thought it tasted even better than the store-bought version! SUCCESS!

Learn to speak the language of milk and cardamom and try making these delicious Indian frozen treats!

Kesar Pista Kulfi

---

• Total Time: 15 minutes
• Yield: 24 popsicles or 1 quart of 1x

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

• 1 tbsp milk
• 1/2 tsp saffron
• 1 cup heavy whipping cream
• 7 oz (1/2 can) sweetened condensed milk
• 2 tsp cardamom seeds, crushed
• 1/4 cup pistachios, coarsely chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Add milk to a small bowl and heating it in the microwave for 30 seconds. Crumble the saffron by rubbing it between your thumb and pointer fingers. Add saffron into to the milk, stir and set aside.
2. In a large mixing bowl, add heavy whipping cream and whisk until you get stiff peaks. Add sweetened condensed milk and whisk until well combined. Fold in saffron milk, crushed cardamom seeds and chopped pistachios.
3. Spoon mixture into a popsicle mold or into a plastic container. Freeze overnight. Enjoy!

Notes

add 1/2 cup of mango puree for fruity twist!

• Prep Time: 15 minutes

Recipe Card powered by