Pistachio Cardamom Kulfi

Excerpted from My New Indian Kitchen by Vikram Vij with Jennifer Muttoo. Photography by Gabriel Cabrera. Copyright © 2025, Vikram Vij. Republished with the permission of Figure 1 Publishing.

Ingredients

• 4 cups milk
• 1 cup condensed milk
• 1/ 2 cup heavy cream
• 1/ 2 cup sugar
• 1/ 2 tsp ground cardamom
• 10–15 strands saffron (optional)
• 1/ 2 cup pistachios, finely chopped (divided)
• 1/4 cup almonds, finely chopped (divided)
• 1 tsp rose water (optional)

Directions

1. Bring milk to a boil in a heavy-bottomed saucepan over medium heat, stirring frequently to prevent it from sticking. 
2. Reduce heat to low and simmer for 45 minutes, stirring occasionally, until the milk has reduced by half. 
3. Stir in condensed milk, cream and sugar and mix until sugar has fully dissolved. 
4. Add cardamom, saffron (if using) and half of the pistachios and almonds. Simmer for another 15–20 minutes, stirring frequently. Set aside to cool slightly. 
5. Stir in rose water (if using) for an extra layer of flavour. 
6. Pour mixture into small serving cups. Garnish with the remaining chopped pistachios and almonds and cover with plastic wrap. Freeze for at least 6–8 hours, until completely set. 
7. Remove from the freezer, then set aside at room temperature for a few minutes to slightly soften. Serve with dessert spoons.