🍨 Pista Kulfi Recipe

An indulgent Indian frozen dessert made with reduced milk, pistachios, and aromatic cardamom.

🧂 Ingredients (Makes 6 kulfis)
1 litre full-fat milk

1/2 cup condensed milk (optional for richness)

1/3 cup sugar (adjust to taste)

1/3 cup unsalted pistachios, finely chopped or coarsely ground

1 tbsp milk powder (optional, for extra creaminess)

1/2 tsp cardamom powder

8–10 strands saffron, soaked in 1 tbsp warm milk

1 tsp rose water (optional)

1 tbsp cornflour mixed in 2 tbsp cold milk (for thicker texture, optional)

👩🍳 Instructions
Step 1: Boil & Reduce Milk
In a heavy-bottomed pan, bring the milk to a boil.

Lower the heat and simmer, stirring frequently, until it reduces to about half. Scrape the sides occasionally and stir back in the malai (milk solids).

Step 2: Add Flavor & Sweetness
Add sugar, condensed milk (if using), and milk powder. Mix well.

Stir in the saffron milk, cardamom powder, and chopped or ground pistachios.

If using, add the cornflour-milk mixture and cook for 2–3 more minutes until slightly thickened.

Step 3: Cool & Freeze
Turn off the heat and let the mixture cool slightly.

Add rose water (if using) for an aromatic touch.

Pour into kulfi moulds, small cups, or even popsicle moulds.

Step 4: Set & Serve
Freeze for at least 6–8 hours or until firm.

To unmould, run the mould under warm water for a few seconds.

Garnish with more chopped pistachios or edible silver leaf (varak) if desired.

❄️ Storage:
Keeps well in the freezer for up to 1 week in airtight moulds.

🌿 Welza Twist:
Use Welza Premium Pista, Cardamom Powder, and Saffron Threads for the most authentic, luxurious flavor in every bite.