Quick Kulfi Recipe (Pakistani Ice Cream) Recipe

If you have a sweet tooth and love exploring global desserts, you’re going to fall head over heels for this Quick Kulfi Recipe (Pakistani Ice Cream). It’s rich, creamy, and bursting with the warm aromas of cardamom and the crunch of roasted nuts. This dessert is a beautiful symphony of simple ingredients coming together to create a treat that’s both luscious and refreshing. Whether you’re new to kulfi or a longtime fan, this recipe will change how you think of homemade frozen desserts forever.

Ingredients You’ll Need

These ingredients are wonderfully straightforward yet absolutely essential for capturing the authentic taste and texture of kulfi. Each component lends its own magic—from the floral kick of rose petals to the nutty crunch of pistachios and almonds, setting your kulfi apart as a truly special treat.

• 10 whole cardamom: Fresh cardamom pods provide that signature spicy-sweet fragrance, crucial for the authentic kulfi flavor.
• 1/4 cup salted pistachios: Salted nuts add a delightful balance of sweet and savory notes, plus a lovely texture contrast.
• 1/4 cup sliced almonds: These bring a toasty richness when dry roasted, elevating the nutty dimension of the dessert.
• 1 can evaporated milk (12 oz.): This creamy milk base is thick and smooth, perfect for a luscious kulfi consistency.
• 1 can sweetened condensed milk (14 oz.): Sweetness and body come from here, helping achieve that irresistible silky texture.
• 1 pint heavy whipping cream (16 oz.): The heavy cream adds richness and volume, making the kulfi decadently smooth.
• 2 tbsp edible dried rose petals: These delicate petals provide a floral lift and a pretty, colorful garnish to finish your kulfi.

How to Make Quick Kulfi Recipe (Pakistani Ice Cream)

Step 1: Prepare the Cardamom

Start by crushing the cardamom pods with a mortar and pestle. You want to separate and discard the husk and then coarsely grind the seeds. This releases the essential oils that will perfume your kulfi with its distinctive, warm spice.

Step 2: Roast the Almonds

Next, take the sliced almonds and gently dry roast them in a preheated nonstick pan until they turn a beautiful light brown. Roasting deeply intensifies their flavor and adds a wonderful crunch that’s essential to kulfi’s texture.

Step 3: Roast and Chop the Pistachios

Now do the same with the salted pistachios—dry roast them until fragrant, then coarsely chop. This step ensures the pistachios are crisp and release their full flavor, making every bite interesting and flavorful.

Step 4: Combine the Milks and Cream

Pour the heavy whipping cream, sweetened condensed milk, and evaporated milk into a large container. Whisk them together until the mixture is silky and uniform. This creamy base is the heart of your Quick Kulfi Recipe (Pakistani Ice Cream), promising a dreamy texture.

Step 5: Mix in the Flavorings

Add your crushed cardamom, roasted almonds, and chopped pistachios to the milk mixture. Stir gently to evenly distribute all the delicious ingredients. This step layers your kulfi with its characteristic aroma and crunchy accents.

Step 6: Freeze with Care

Place a piece of plastic wrap directly over the surface to prevent ice crystals from forming, secure the lid, and then transfer your kulfi mixture to the freezer. This slow freezing is key to a smooth kulfi texture without the need for churning.

Step 7: Stir Midway

After 6 hours, take out the container and uncover it. You’ll notice the edges are frozen, but the center remains liquid. Remix the kulfi to balance the temperature and ensure a uniform freeze. This little stir makes all the difference in creaminess.

Step 8: Freeze Until Fully Set

Cover the kulfi again with plastic wrap and the lid, and return it to the freezer. Let it firm up completely over the next 6 hours or overnight.

Step 9: Serve and Enjoy

Your Quick Kulfi Recipe (Pakistani Ice Cream) is now ready to be savored! Plate it elegantly, sprinkle with some dried rose petals, and dive into a creamy, crunchy scoop of frozen delight.

How to Serve Quick Kulfi Recipe (Pakistani Ice Cream)

Garnishes

For an authentic touch, garnish your kulfi with dried edible rose petals, extra chopped pistachios, or even a sprinkle of saffron strands. These not only add visual appeal but enhance the floral and nutty notes of the dessert.

Side Dishes

This kulfi pairs perfectly with fresh fruit salads, especially mango or pomegranate seeds, which add a juicy burst. You can also serve it alongside warm cardamom-spiced tea for a comforting contrast.

Creative Ways to Present

Try serving kulfi in small terracotta pots or traditional kulfi molds for a rustic vibe. Layer it with crushed pistachios in clear glasses for a parfait effect, or create mini kulfi pops on sticks for parties and easy snacking.

Make Ahead and Storage

Storing Leftovers

Store any leftover kulfi in an airtight container in the freezer. Because it’s homemade, try to consume it within a week for the best texture and flavor.

Freezing

This kulfi freezes beautifully thanks to its creamy base. Be sure to cover it well to prevent freezer burn. Give it a quick stir halfway through freezing if you want to maintain its smooth texture.

Reheating

Kulfi is best enjoyed frozen, but if it’s too hard, let it sit at room temperature for 5 to 10 minutes before scooping. Avoid microwaving as it will melt the creamy texture and lose its charm.

FAQs

Can I use other nuts besides pistachios and almonds?

Absolutely! Cashews or walnuts can be great substitutes, but remember roasting them enhances flavor and texture. Choose your nuts based on what you love or have on hand.

What if I don’t have evaporated milk?

You can make a quick substitute by simmering whole milk until it reduces by about half and thickens. This replicates evaporated milk’s richness pretty well for your kulfi.

How long does it take to make this kulfi from start to finish?

The active preparation is quite short, about 15 to 20 minutes, but the freezing process requires patience—minimum 12 hours—for the kulfi to fully set and develop its creamy texture.

Is this recipe suitable for a vegan diet?

This Quick Kulfi Recipe (Pakistani Ice Cream) relies heavily on dairy, so it is not vegan. However, you might experiment with coconut milk and non-dairy creams, though the flavor and texture will differ.

Can I add more rose petals to enhance flavor?

Rose petals add a lovely floral note, so feel free to increase the amount slightly according to your taste. Just ensure they are edible and food-grade to avoid any bitterness.

Final Thoughts

Making this Quick Kulfi Recipe (Pakistani Ice Cream) is such a rewarding experience, and the result is pure joy in every bite. It’s an inviting way to bring a piece of Pakistani tradition into your kitchen while treating yourself and your loved ones. So don’t wait—gather your ingredients, get whisking, and trust me, you’ll soon have a new favorite summer dessert that’s impressively easy and irresistibly tasty.

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