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Pista Kulfi (Pistachio Ice Cream)

Pista Kulfi (Pistachio Ice Cream)

Pista Kulfi

Pista Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and pistachios.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Freezing time 1 minute
Total Time 35 minutes
Course Dessert
Cuisine Indian
Servings 6 people

Ingredients
  

  • 4 cupa whole milk
  • 1 slice white bread
  • 1 tsp corn starch
  • 1/4 cup sugar
  • 1/2 tsp coarsely ground cardamom ilachi
  • 10 pistachios sliced

Instructions
 

  • Remove the crust from all sides of the bread and cut the bread in small pieces.
  • Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
  • Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
  • After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
  • Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
  • Next add sugar and pistachios and cook for 2 more minutes. Turn off the heat and add cardamom powder.
  • Cool the milk to room temperature and pour into a bowl,
  • Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
  • Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Notes

Variations
Replace pistachios with almond or coconut powder.
Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.
Many people enjoy eating kulfi like a Popsicle.  Before freezing, pour the milk mixture in to a Popsicle mold.  If you don't have Popsicle mold use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze.
Keyword Home made Ice Cream, Milk Ice Cream, Pista Ice Cream, Summer Dessert
Tried this recipe?Let us know how it was!

Originally posted 2008-07-22 19:18:12.


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164 thoughts on “Pista Kulfi (Pistachio Ice Cream)

  1. Your kulfi is Amazing
    I finally find the same taste as my mom’s kulfi but she passed away and i didnt have her recipe.

    If i do for 20 persons, should i do one batch or you suggest i do three Times?

  2. I make kulfI often in summer as popsicle. I have never added slice bread could you tell me the purpose of slice bread. Love your recipes lovely lady. You are awesome and you make cooking with family so much fun.

  3. Dear Manjula ji… This recipe seems to be perfect. ..pls suggest me one thing…I am inviting 25 guests..so how much quantity of ingredients would I need to make it

  4. Hi Manjula aunty,

    could you help in the amount of milk that you are using in this kulfi?.. 4 cups means how many litres…

    Please tell the amount in litres.

    I love all your recipies and its all yummy with presentation as well.

    Stay healthy 🙂
    Divyaa

  5. Hi Manjula Mam
    Your pistachio kulfi looks very delicious and easy to make . I just have a question for you for this recipe i.e. when you put cling wrap to cover the milk mixture do you put the lid on bowl too after putting cling wrap please advise as I would like to try your yummy recipe, thanks

  6. can i cover kulfi with aluminium foil? ur recipe is so delicious.im convinced that it’ll come out great definitely. im gonna try this for 0ur family reunion tonight. i dnt have that wrap on hands right now.
    pls reply asap. thanks.

  7. Dear Manjula
    I replaced corn starch with all purpose flour and I tried to blend bread with it.I found clumps.But then I strained it and added to the boiled milk.

    Even after cooling I found the consistency was liquid and not gluey.Now it’s in the freezer.Fingers crossed ..Can you tel how to improve consistency

    Thank you

    Regards
    Priyaa

  8. Manjula aunty – you are great the more I look at your cooking and after 20 minutes I go prepare to make the Indian style french fries..I tell you THANKS A LOT it came out fantastic..

    Last nite I made the Kulfi I never eat yet..I wil try it tomorrow afternoon after lunch…

    You are such an Angel ..I love the way you give us so much ..
    A billions thanks..

  9. Auntiji,

    I love you so much.

    I love all your Kulfi so much…plus good instructions so clear and helps me understand so I can make for dinner tomorrow…u are so good in cooking …

  10. Made the kulfi yesterday. It tasted yummy and we liked it very much. I think I hadn’t heated the milk enough which made the kulfi too icy with the frozen water. I”m sure it will taste even better next time when I heat the milk enough. Thank you very much for your lovely recipes.

  11. HELLO, MANJULA I JUST START WATCHING YOUR EPISODE AND I REALLY LIKE , I JUST WNAT TO MAKE THE KULFI BUT I COUDN’T FIND THE CORNSTRACH IN HERE UK

    THANKS

  12. Thanx for the wonderful recipe. I have made this 3-4 times already. It comes out always wonderful….my family now calls me KULFI EXPERT….courtesy you :-))

    Ingredients are just perfect….!!

  13. Hi Manjula

    I have made this recipe a few times now for friends and they, and I, love it! The flavour is great, but could you please tell me what the texture should be like – mine seems to have ice crystals inside the kulfi, is this correct or am I doing something wrong?

    Great videos and recipes, by the way.

  14. Hi
    Firstly, so nice of you to take so much bother to make your recipes available.

    Could you please explain why we need to cover it touching with cellophane ? ie what is the purpose of this step ?

    Thanks You.

  15. To prevent the kulfi from becoming hard
    Then once the mixture is all done, you put the mixture in a food processor and add 1-2 bread slices cut them up and grind it together then freeze
    The bread stops it from becoming rock hard

  16. Munjala I appreciate the effort it must take for you to share your recipes with everyone. More folks are able to utilize your cooking skills because you speak English. You also say “Namastey” in your videos which is exclusive greeting for Indian/hindu culture. It would have been different if your program was in your native language and targeted to Indian audience only. Your program is for English speaking audience who are from all cultures and all walks of lives and feel excluded with your greeting. I hope you can consider something more inclusive. Thank You

    1. I believe Manjula merely wishes to greet the viewers in a customary manner. If you are interested in Indian food, there is no reason why a bit of exposure to the culture should insult you. Criticizing her for saying ‘Namaste’ is like watching a video on Japanese cooking and being horrified when the host says ‘Konnichiwa’ or other Japanese terms. So who really should be worried about not being inclusive enough…?
      Just relax and enjoy the food!

  17. i make kulfi really in an easy way…
    one can condensed milk 250 ml appraximately
    one can evaporated milk 300 ml apx
    one half and half cream 200 ml apx
    Add these in a bowl, add pistachios and a bit of crushed ilaichi….
    put them in molds n freeze….
    it comes out so creamy n without ice pallets….
    my kid loves it n can be made witout any hassle of boiling anything…

  18. i made kulfi on the weekend.came out real good. however i had two problems
    1) there were ice crystals in the ice cream, and
    2) it was rock hard when frozen
    i did a second batch with whipping cream instead of whole milk
    was a little better but still rock hard
    what did i do wrong for it to be so hard that i could not even scoop it out of the bowl?

  19. Hello manjula aunty:
    I liked your recipes. I like the simplicity in your recipe. Thanks for such wonderful and great recipes. Can I use 2%milk for Kulfi / ice cream recipe. Please reply.

  20. Hi Manjula, I’m an italian fan of yours. I like the Indian food and the way you use to cook it. I would like to congratulate you on the semplicty with whom you explain your recipes and as I want to try to cook your dishes, I would like to know the grams-weight of the plastic and glass cups that you use.
    thank you for you reply and have nice days.

  21. I hope Manjula ji will reply to you for this problem because I’m sure she has made this dish more often that I have and offer suggestions for corrections.

  22. hi jaya, eventhough i could cut the kulfi with a knife, yet i couldnot cut it with a spoon while eating. ultimately i had to hold it in my hand and eat. dont know where i am going wrong

  23. hi jaya or manjulaji,
    there were tiny ice crystals in the kulfi i made. i had pressed the plastic firmly in the mix. when i took the mixture out of the stove, it still looked a bit watery. i kept it in the freezer for more than 24 hours at the coldest point. can u pl advise. your kulfi looks creamy and yummy in the video. i could cut the kulfi with a knife after taking out though.

  24. This is a very exciting post, I was looking for this info. Just so you know I discovered your webpage when I was doing research for blogs like mine, so please check out my site sometime and leave me a comment to let me know what you think.

  25. hi madam.i dont know cornstarch .what is that.it is easy to buy in indian grocery stores or not.with out mixing cornstrach kulfi comes good or not.what is the alternative.please reply me .tomarrow is my sister birthday

      1. Thanks jaya for the prompt response. I have an old ziplock bag. can i use it to cover the kulfi. is it important that the bag should touch the kulfi mix? or can i just tie the mouth of the container. another option is that I can put the container in the ziplock bag and seal it. what should i do. please help. thanks

        1. Sorry Swagatika, I missed your question before. The plastic should be in contact with the kulfi. Press the plastic all around and gently pat it down on the kulfi. This keeps ice crystals from forming on the kulfi.

          1. thanks jaya. I made it y day and taste was very good. but there were tiny ice crystals while eating. i have a feeling i should have reduced the milk more. i kept it in the freezer for more than 24 hrs. when i took the mix out of the stove it still looked watery. i had pressed the polythene firmly. can u please advise.

          2. thanks jaya. I made it y day and taste was very good. but there were tiny ice crystals while eating. i have a feeling i should have reduced the milk more. i kept it in the freezer for more than 24 hrs. when i took the mix out of the stove it still looked watery. i had pressed the polythene firmly. can u please advise. thanks

  26. I made the kulfi yesterday and it was AWESOME! I did not have any crystalizing problem like others. To freeze it, instead of using a bowl, I used a silicone muffin pan to make individual kulfi. I covered it really well with a plastic wrap like the recipe. Unmolding was easy too as it was silicone. I just had to push each kulfi from the back after few minutes or so. Superb! thanks Aunty! 🙂

    1. Forgot to mention one thing….the recipe made 6 invidual kulfis. It will be fantastic to serve this decorated with few pcs of pista on top and a mint sprig!

  27. Hello Manjula auntyji,

    Happy new Year!!

    I tried making kulfi using exact measures and ingredients that you have mentioned. But unfortunately, it has still crystallized when frozen. I poured some in pop moulds (no cellophane paper used and the rest in a freezer dish covering with cellophane paper touching the liquid. It tastes perfect but the ice crystals are making it disappointing. Pl suggest!!

    Malini

    1. For Indian sweets, always use the unsalted version of whatever the nut is. Generally, the unsalted nuts are easier to find in Indian grocery stores. American grocery stores usually sell the salted kinds for snacking.

  28. Hello Aunty,

    Can we use half and half instead of wholemilk for this recipe? Does it make the recipe richer and does it also reduce the boiling time of milk? Please reply me aunty. Tomorrow is my husband’s birthday and I want to surprise him with Kulfi. Thank you.

  29. Dear
    Manjula madam,

    You were simply great. the dishes your making is very very easy to do. I made rasagulla and aloo paratha. My husband admired a lot and my in laws enjoy. Thanks a lot, I am newly married and need your blessings.

  30. hello manjula ji, i am a big fan of yours..! just wanted to let you know that this kulfi was amazing !! i followed the exact recipe and it turned out just perfect !! thank you.

  31. Hi, I am a high school student and I love desi food. Your recipes make
    cooking so easy. I admire your cooking method and keep up the good work.
    I tried pista kulfi and ras malai recipes, they were great.

  32. Hi, Aunti
    I made kulfi with almonds and also bundi ladoo both were good and my husband liked it,
    he loves sweet,all credits goes to you. Thank you for helping me,i dont know cooking since i am just married and
    getting into kitchen now only and i am now away from my mother so some days i will be struggling in kitchen,
    you are now just like my mother who teaches me,you are doing a great job.Thankyou.

  33. hi aunty ji i have one more question…what do you mean by saying whole milk? is that regular milk or what?? i wanted to make kulfi but then i didnt know what you ment by saying whole milk. thank you manjula aunty

  34. Namastay Aunty

    Mein Kal aap ka Kulfi ka recepie dekh kar mein try kari thi wo bahut achi tarah aya aur bahut tasty bhi tha. Mere Husband
    aur Mere friends ko bahut acha lagha. thanks for ur recepie

  35. Hi aunty,

    I am very big fan of u aunty. I tried ur kulfi. But it came out with ice crystals. I followed exactly same as u said. only one thing i changed is i used kulfi moulds. pls give me any suggestion.

  36. hai Manjulaa aunty…..ur recipies r too gud..n very simple….Thanks 4 sharing wit us……..Thanks a lot….Iam trying each one of urs…its comng very gud…

  37. Dear Manjula ji,

    A big fan of your “Difficult recipes made easy” 🙂 Yes they really are giving minute details of everything one need. I discovered your website by chance and now a lot of my friends are your fan.

    A query- can I use cornflour instead of cornstarch for the kulfi? Actually don’t know the difference so asking.

    Thanks in advance

  38. Hi manjula,

    I like your recipes a lot, it has been helpful to me a loooot.i have a Q about kulfi recipe, can i substitute 2tsp of maida with 2tsp of water instead of cornstarch?

    shilpa

  39. hello’
    manjulaji, how are you
    i am monika
    staying in Noida, india
    i liked your recipes very much.
    they are so easy to cook and they are less time consuming.
    well i want to know the recipe for the cake can you give me that
    monika

  40. hello aunty,
    kulfi was really great but I would like to request u on behalf of my daughter as she also liked your gajar halwa recipie a lot ,can u give recipie of home made mawa sweet I will be thankful as she ate in india since then she’s been asking me to ask u.
    love & regards

  41. hi manjula aunty,

    your recipes rock..they are so0o0o0 easy to make and i can find all the ingredients here in singapore…..! i can’t wait for more… i love the masala french fries the most… they taste extremely nice… thanks aunty…

  42. Hi Sarika,
    In USA it is sold under the name “Saran Wrap”. Just ask a clerk when you go to the American grocery store. It’s sold along side things like aluminum foil. Saran Wrap is a brand, you can buy other brands of this cling film also. Good luck.

  43. Hi manjulaji,
    I tried upma recipe and it came out very nice…Thanks a lot
    manjulaji ,why pista kulfi recipe video is not available….I dont know where i can find cellophane wrap .Can u please help me out.I live in usa..can u please tell me where can i find it.

  44. Hello, This looks every good. Will try it soon. As diwali is on its way I am getting ready to preparing for it andI am looking a recipe for Gugaras not sure if this is the correct spelling. If you can help it would be great.
    bye

  45. Hello, Manjula ji I really like you and your recipes I am a pakistani .But now I live in Germany. I have learned too much recipes from you thank you very much for giving us too much love and you teach us very well thank you and god bless you.
    Shamaila Sheikh from Germany.

  46. hello aunty
    i am amazed… completely amazed… after seeing this recipe…
    the simplest kulfi recipe i hav ever come across… and the best past… no fancy ingredients… i guess i hav everyth handy… so m gonna try this tmrw itself…
    thanks!!

  47. Hi Anita,
    corn flour is a flour and corn starch is a thickener and this work really good with milk, provides the creamyness and thicken the milk. Check in the grocery store where they keep baking thing.
    If you really cannot find it, then just omitting it and use half more slice of bread.

  48. Hi Yameen, have you checked the grocery stores for it?

    If you really cannot find it, then just omitting it is probably the best solution. There are not substitutes for everything. Although there are various kinds of starches and thickeners, they have different properties depending on what you mix them with.

    Some work better with dairy, some work better when heated, etc…

  49. Hello Manjulaji
    Yesterday i tried this recipe and it came out very well. Thanks for the simple and delicious recipe you gave us. My family also enjoyed this recipe very much.

  50. Hi Yatin,

    U can find it wth the name of Saran wrap / plastic wrap sheet roll..it comes in a box similar to aluminium foil sheet roll.

    Hope it is of some help to u .

  51. if the people want they can add vanilla flavour powder which is also like starch and and easily find like other ice cream falvours,or we can use gelatine powder its also availabe in store and its also easy to find….m i right aunty…?

  52. Hi Jayanthy, then go with Manjula’s advice. I had looked around on the internet and the terms can get confusing. There is something called corn flour which has no resemblance to corn starch – I should have caught that when I wrote my reply. You can tell true corn flour because it’s yellowish in color.

    I had read that in some places corn flour can be a local term for corn starch. Corn starch is a fine, silky white powder. Is that what your corn flour looks like?

  53. Hi Jaya,
    Thanks for your response.
    Aunty has already mentioned in one of her comments that corn starch and corn flour are different hence i looked for corn starch. But if corn flour is suffice for this recipe then i have it with me and i could go ahead try this recipe.

  54. Hi Jayanthy,
    Corn starch is also called “corn flour” or “maize corn flour”. It must be available in Singapore because it is a common ingredient in Chinese cooking used to thicken sauces.
    Potato starch is another type of thickener, but I don’t know if it will give the same result in this recipe as the corn starch/corn flour.
    I would try a few more stores and ask for either corn starch or corn flour. Let us know if you can locate it. 🙂

  55. Hi Aunty,

    I’m from Singapore.I looked for Corn starch in the baking section of the grocery store i want not able to find it , instead i could get potato starch can i use it.

    Thanks in advance.

  56. Dear Manjula Auntie,

    You cook wonderful recipes I really enjoy making them, You have told us a wonderful new way to make Kulfi, I really enjoyed making it,

    Auntie Ji, I live in the U.K and I don’t know were to get Celleopane Wrap from, I used a normal food bag before but it did’nt come out perfect, please tell me.

    Keep it up Auntie ji,

  57. Awesome & cmpltly new technique of mking kulfi tht I hve come across so far.
    Will gve it a try tomorrow.One question :-

    Is corn starch same as corn flour ???

    Thanks in advance.
    Post more recipes cant wait for long !!

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