Kulfi pistachio, cardamom


  • 1 l of whole milk
  • 200 g sweetened condensed milk
  • 5 cardamom pods
  • 90 g shelled pistachios
  • 20 g crushed almonds


  1. The day before, break the cardamom pods using a pestle to collect the seeds, then crush them. Crush the pistachios.

  2. In a saucepan, pour the whole milk and the condensed milk, add the cardamom seeds, then bring to the boil, reduce the heat and leave to reduce over low heat for 1 hour, stirring regularly.

  3. Add half of the pistachios and the crushed almonds, then pour into a mold and place in the freezer for 8 hours.

  4. Take out the kulfi 10 minutes before serving, unmold it, sprinkle with the remaining crushed pistachios and enjoy.

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