Instant Pakistani Kulfi with Condensed Milk
Pakistani Recipes

Instant Pakistani Kulfi with Condensed Milk

No-cook
serves 8

This easy kulfi uses condensed milk, evaporated milk and double cream for a rich frozen dessert without a custard base. Blended bread gives the mixture body, while cardamom and saffron add the unmistakable fragrance of Pakistani kulfi.

A brief beating stage during freezing helps keep the texture smooth. Serve in scoops or slices with crushed pistachios scattered over the top.

DessertVegetarianQuickDinner Party
10 mins prep cook6 hrs 10 mins total

  1. Pour the double cream into a bowl and whisk until semi-soft. Do not take it as far as stiff peaks; the softer texture will fold into the kulfi more easily.

  2. Put the bread, cardamom and half of the evaporated milk into a blender. Blend until smooth and free of visible bread pieces.

  3. Pour the bread mixture into a large bowl and whisk in the condensed milk and the remaining evaporated milk.

  4. Add the saffron and stir well so its colour and fragrance are distributed through the mixture.

  5. Fold the semi-whipped cream into the milk mixture with a whisk or hand beater until evenly combined, then fold in half of the crushed pistachios.

  6. Pour into an airtight freezer-safe container, cover tightly and freeze for 2 hours, or until the mixture is semi-frozen.

  7. Beat the semi-frozen mixture until smooth, scraping around the edges so the texture stays even and ice crystals do not settle. Return it to the freezer; repeat once more if the mixture has separated noticeably.

  8. Freeze until completely firm. Let it stand for a few minutes before scooping or slicing, then serve with the remaining crushed pistachios.

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