Snack · 50 min · indian

Kesar Kulfi

An Indian snack built around whole milk and sugar — on the table in 50 minutes.

✓ USDA-verified nutrition data

Ingredients

• 6 cups Whole milk
• 3/4 cup Sugar
• 1/2 tsp Saffron
• 1/2 tsp Cardamom
• 1/3 cup Pistachios
• 2 tbsp Cornstarch

Steps

1. Simmer the milk on low 35 minutes, stirring and scraping the sides, until reduced by half — the caramelized bits from the pan sides are traditional and delicious, stir them back in.
2. Warm a spoon of the hot milk with the saffron until it blooms deep orange, then stir it back into the pot.
3. Whisk the cornstarch with cold milk, stir in, and cook 3 minutes until the mixture coats a spoon thickly.
4. Sweeten with sugar and cardamom; cool to room temperature, then fold in half the chopped pistachios.
5. Pour into kulfi molds or small cups, freeze 6 hours or overnight until rock-solid.
6. Unmold by dipping briefly in warm water and sliding a knife around the edge.
7. Serve scattered with the remaining pistachios; no churn, no eggs — density is the whole point of kulfi.

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