Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This simple, elegant ice cream from India is made by boiling milk until it reduces and condenses, then flavouring it with ingredients such as cardamom and pistachio nuts or almonds. Kulfi is traditionally set in cone-shaped moulds.


  • 40 g ( oz/¼ cup) pistachio nuts
  • 1.5


  1. Preheat the grill (broiler) to medium. Spread the pistachios on a baking tray and place under the grill for about 3 minutes, or until aromatic and lightly toasted. Set aside to cool slightly, then roughly chop the nuts.
  2. Put the milk and cardamom pods in a large heavy-based saucepan. Bring to the boil, making sure that the milk doesn’t boil over. R