Pistachio Khoya Kulfi

The wonderful world of cold desserts and the version of ice creams served in India “Kulfi”. The word Kulfi or Qulfi is an Indian word derived from the Persian word “Qufli” which means “covered cup”. The dessert was likely originated during the era of the Mughal Empire in the 16th century. The mixture of milk, sugar and nuts. Kulfi is a gifted recipe from the Middle eastern travelers and settlers to India and neighboring countries. Along with so many architectural gifts to India, like the Taj mahal, which even till date makes our country so proud and has millions of visitors travel India only to see Taj Mahal once in their lifetime and so many gorgeous forts, along with Red Fort where the PM addresses the nation every year are all an awesome example of Mughal architectural skill.

Coming back the Kulfi, Indian cuisine were not aware of using Orange blossom, Rose water, saffron or a wide variety of dry fruits in the cuisine. The Mughals while introducing their cuisines and blending them with Indian flavors resulted in wide variety of Biryanis, Kebabs, curries and sweet dishes including Gulab Jamun, Jalebi and Rabri to name a few and of course, Kulfi.

This sweet dish is rich in flavor and can be made in various flavors and is always served cold. It can be served with Basil seeds or sabza that are soaked for an hour, as falooda. It can be flavored while serving as well. I usually like mine to be served with Rose syrup, or the popular Rooh Afza.

This particular recipe has Milk boiled till it thickens and reduces. Added Khoya and cooked further after adding sugar, cardamom powder, saffron, crushed Pistachio, Pistachio flavoring, a little green color and Milk powder to thicken the mixture making the Kulfi more dense and creamier. You can always change the flavors in a Kulfi keeping the base the same.

I also use Silver leaf for decoration, but that’s always optional, but something that makes you home kulfi different from the restaurant and trust me, even better.

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Pistachio Khoya Kulfi

An indo- Mughlai Icecream in Pistachio Flavor

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Cuisine

Indian, Mughlai

Prep Time

5 minutes

Cook Time

45 minutes

Passive Time

10 hours

Servings

people MetricUS Imperial

Ingredients

• 1 liter Whole Milk
• 2 cups Heavy cream
• 1/2 tsp cardamom powder
• 2 cups Khoya grated
• 1/2 tsp saffron strands
• 1/4 tsp Pistachio Flavor essence
• 4 tsp Pistachio crushed
• 1.5 cups granulated Sugar more or less according to your taste
• 2 tbsp Dry Milk Powder
• 2 tsp Rooh afza
• 1/8 tsp Green food color Optional

Cuisine Indian, Mughlai Prep Time 5 minutes Cook Time 45 minutes Passive Time 10 hours Servings people MetricUS Imperial Ingredients 1 liter Whole Milk 2 cups Heavy cream 1/2 tsp cardamom powder 2 cups Khoya grated 1/2 tsp saffron strands 1/4 tsp Pistachio Flavor essence 4 tsp Pistachio crushed 1.5 cups granulated Sugar more or less according to your taste 2 tbsp Dry Milk Powder 2 tsp Rooh afza 1/8 tsp Green food color Optional

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Instructions

1. Take milk in a thick bottomed pan. The flame needs to be medium and the milk needs to be constantly stirred. After 10 minutes, once the milk starts boiling, add the heavy cream.

   
2. Once the milk and cream reduce to 75%, add the grated Khoya and keep stirring for another 20 mins on medium to low flame.

   
3. Add the cardamom powder and keep stirring.

   
4. Add saffron strands and keep stirring.

   
5. Add the milk powder and make sure you keep stirring or else the Milk will form lumps.

   
6. Add the pistachio flavor and Green food color. Keep stirring.

   
7. Crush the pistachios or you can also cut them to pieces.

   
8. Add the crushed pistachios to the milk. The consistency of the mixture should be thick, such that if you dip a spoon to stir, it should coat the back of the spoon. Once its thick enough, turn of the gas and let the mix cool down.

   
9. Once the mix is on room temperature, put it in the freezer for 8-10 hours.

   
10. Serve it cold. Decorate it with silver leaf, chopped pistachios and Rooh Afza.

    

Recipe Notes

• You can / cannot use Rooh afza on your kulfi. You can always use another rose syrup or any other sweet syrup of your choice. 
• Silver Leaf has no taste but I believe it makes the kulfi look more appetizing, but its a complete personal choice.
• Adding more essence than required adds bitterness to the milk and its impossible to take away the bitterness, unless you double up all the ingredients, which not just increases