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Quick Kulfi Recipe (Pakistani Ice Cream) Recipe

Quick Kulfi Recipe (Pakistani Ice Cream) Recipe
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★★★★★

5.2 from 22 reviews

Quick Kulfi is a traditional Pakistani ice cream known for its rich, creamy texture and aromatic flavors of cardamom, roasted nuts, and rose petals. This no-churn recipe combines evaporated milk, condensed milk, and heavy cream, enriched with fragrant spices and nuts, offering a refreshing dessert perfect for warm days or special occasions.

Ingredients

Scale

Spices and Nuts

  • 10 whole cardamom pods
  • 1/4 cup salted pistachios
  • 1/4 cup sliced almonds

Dairy and Other Ingredients

  • 1 can evaporated milk (12 oz.)
  • 1 can sweetened condensed milk (14 oz.)
  • 1 pint heavy whipping cream (16 oz.)
  • 2 tbsp edible dried rose petals

Instructions

  1. Crush Cardamom: Using a mortar and pestle, crush the cardamom pods, remove and discard the husks, then coarsely grind the seeds to release their fragrant flavor.
  2. Roast Almonds: Dry roast the sliced almonds in a preheated nonstick pan over medium heat until they turn light brown, then set aside to cool.
  3. Roast and Chop Pistachios: Dry roast the salted pistachios similarly and once cooled, coarsely chop them for texture.
  4. Mix Dairy Ingredients: In a large Tupperware container, pour in the heavy whipping cream, sweetened condensed milk, and evaporated milk. Whisk thoroughly until the mixture is smooth and uniform.
  5. Add Flavorings: Stir in the crushed cardamom seeds, toasted almonds, and chopped pistachios into the dairy mixture, ensuring even distribution.
  6. Initial Freeze: Place a piece of plastic wrap directly on the surface of the mixture to prevent ice crystals, cover with the container lid, and put it in the freezer.
  7. Remix After 6 Hours: After freezing for about 6 hours, remove the container from the freezer. Uncover and remix the mixture gently to equalize the temperature and break partial ice formation.
  8. Final Freeze: Replace the plastic wrap and lid, then place the Kulfi back into the freezer.
  9. Full Freeze: Allow the Kulfi to freeze completely overnight, approximately 12 hours, for the best texture.
  10. Serve: Scoop the Kulfi onto plates or bowls, garnish with additional dried edible rose petals, and enjoy this creamy, flavorful Pakistani ice cream.

Notes

  • The cardamom husks are removed because they are fibrous and bitter; only the seeds are used to impart the sweet, floral aroma.
  • Salted pistachios add a balanced flavor contrast; if unavailable, unsalted can be used with a pinch of salt.
  • Placing plastic wrap directly on the surface prevents ice crystals and keeps the Kulfi smooth.
  • Remixing halfway through freezing helps maintain a creamy consistency without ice crystals since this is a no-churn ice cream.
  • For a richer nut flavor, you can lightly chop the nuts before roasting or add some chopped pistachios on top when serving.
  • Use edible dried rose petals specifically meant for culinary use to avoid any pesticides or contaminants.

Nutrition

Keywords: Kulfi, Pakistani ice cream, Cardamom kulfi, No churn ice cream, Traditional dessert, Rose petal kulfi, Nutty ice cream recipe

Find it online: https://thefoodrecipe.com/quick-kulfi-recipe-pakistani-ice-cream-recipe/