SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ AND INSTAGRAM/THE KITCHEN BUZZZ
Active prep time: 20 minutes (cooking milk mixture)
Inactive prep time: 90 minutes (cooling mixture & freezing time)
Serves: 4 to 6
Kulfi is a frozen dairy dessert (similar to ice cream) from the Indian subcontinent and the Middle East. The term kulfi has its roots in Persian – it means covered cup. It is believed this dessert originated in the Mughal Empire in the 16th century. This invention of kulfi was recorded in detail in the Mughal Emperor Akbar’s administration. The dairy mixture was flavored with pistachios and saffron, packed into metal cones and immersed in slurry ice.
Kulfi comes in various flavors. However, this recipe is the original Mughal Indian version with cardamom, saffron and pistachios.
Although Delhi is considered the birthplace of Kulfi, it is likely that Kulfi originally evolved in Persia (present-day Iran). As far back as 500 BCE in the Achaemenid Empire of Persia, ice creams and sorbets were created with rosewater, fruits and honey. It is likely that the Mughals elaborated on the Persian desserts to create this creamy ice cream called Kulfi.
If you desire a similar Persian-style frozen dessert called Bastani, use the optional rosewater ingredient listed herein. In this recipe and photo, I leaned towards the Persian flavors!
Ingredients:
2 cups whole milk
½ cup condensed milk
¼ cup dry milk powder
2 teaspoons granulated white sugar
½ teaspoon ground cardamom
2 saffron threads or 2 envelopes each measuring 0.125 grams ground saffron
1 to 2 tablespoons rosewater (optional)
¼ cup chopped, unsalted pistachios
Directions:
1. Stir the milk, condensed milk and dry milk powder together in a heavy, stainless steel saucepot.
2. Bring the milk mixture to a boil, stirring constantly with a wooden spoon.
3. When mixture comes to a boil, stir in the sugar, cardamom, saffron and, if desired, add 2 teaspoons rosewater.
4. Reduce heat to low and simmer for 10 minutes, stirring constantly (take care that mixture does not stick to bottom of saucepot or burn).
5. After mixture has simmered 10 minutes and has reduced and thickened, stir in the pistachios.
6. Immediately transfer the mixture to a porcelain or glass bowl; cover with plastic wrap and let milk mixture cool completely – about 30 minutes.
7. After milk mixture has cooled completely, transfer it to popsicle molds or, alternatively, to a 4-cup metal bowl.
8. If using the metal bowl, cover it tightly with plastic wrap and freeze the kulfi for one hour.
9. When kulfi has set and looks frozen, serve it in small bowls, garnished with chopped pistachios.
Text & Photograph ©2024 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
