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Almond and Pistachio Kulfi
Prep Time
10 mins
Total Time
10 mins
 
Servings: 6
Author: Teena Agnel
Ingredients
  • 1 cup Heavy cream
  • 1 cup Whole Milk
  • 3/4 cup Condensed Milk
  • 1/2 teaspoon cardamom powder
  • 1/4 cup Almonds blanched (skin removed)
  • 1/4 Pistachios blanched
  • pinch of Saffron optional
  • Additional pistachios for garnish optional but recommended
Instructions
  1. Add the blanched almonds + pistachios into a jar of a mixer or food processor along with 1/2 cup of milk and grind it to a smooth paste. Transfer into a mixing bowl.
  2. To the same mixing bowl, add heavy cream + remaining milk + condensed milk + cardamom powder. (If using saffron, add it to a tablespoon of warm milk and keep it aside for 5-10 minutes. Add this to the ice-cream mixture). Mix well and adjust the sweetness as needed by adding more condensed milk.
  3. Transfer into kulfi molds, popsicle molds, small plastic cups or shallow freezer safe dish and let it sit for 3-4 hours. Add the popsicle stick once the kulfi is half set.
Recipe Notes

To easily remove kulfi from the mold, dip it in warm water and rub the mold between the palm of your hands.

After removing the kulfi from the mold coat the kulfi with crushed pistachios if needed.

You can also sprinkle crushed pistachios on top of the mold once the mixture is half set.

You can also use store brought slivered almonds if you don't want to go to the process of blanching the nuts.

Check out how to blanch almonds at home - super easy. You can blanch the pistachios the same way too.
OR
To blanch almonds or pistachios at home:
Bring a pot of water to boil.
Add unsalted whole almonds with skin. Let it simmer for a minute but not longer than that.
Drain the almonds in a colander and rinse with cold water. You will see that the skin has slightly loosened.
Pat dry with paper towel.
Hold one side of the almond and give it a gentle squeeze. You now have blanched almonds.