All it takes is 10 minutes to prep this easy pista kulfi which is utterly creamy and delicious without turning the stove on! My instagram friends say this is the only way they will ever make kulfi again!
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Am I lazy?
Depends. If you are going to ask me about my general enthusiasm for cleaning I will fully confess to a certain inertia. I get it done, but with some resistance. For food I am willing to go the extra mile. Nihari needing to be slow cooked (even in the Instant Pot) is a hill I am willing to die on. The magic of this traditional Kulfi with the most fabulous crunch is another.
However, life happens and it is for that reason I tested 4 iterations of a fuss free kulfi that comes together in a blender is utterly creamy and icicle free. The pistachios are a fun subtle bonus and you can absolute switch them or mix them with almonds.
How does this Kulfi work?
See below. The combination of these ingredients ensures the same velvety perfection here that they do in my Instant Pot Kheer. Like that kheer, this Kulfi is perfectly balanced with a touch of salt. Don't fight me on the salt ok? We all know that salt makes everything balanced and better.
Now there are two things I would like to draw your attention to
1.) White bread only ok? You can use the crusts or skip them, up to you. This is NOT the time to bust out your 18 grain bread.
2.) All pistachios are not created equal. So remember we want them to be unsalted and blanched / slivered. Yes folk, for best results please step away from your big ol salted pistachio tub. At the very least eat them nuts before you toss them on to check if they are good. Your South Asian grocers will have the perfect pistachios.
(Pro tip a pistachio pesto made with these is life changingly good).
Colour & Texture
It pains me to have to say this, but pistachio kulfi is actually never green without added food color. Now if you like the visual cue then sure add a drop or two of food coloring, but it's not necessary.
Let's talk texture now ok? The base is going to be super creamy, but you absolutely will get a slightly nutty texture from the actual notes which get blended pretty well but are still visible. That's entirely normal for this dessert and adds to the fun of eating it.
Kulfi Pain Point: Molds
Not to be confused with icky black stuff ok? Now I am going to confess to you that I debated ordering Kulfi molds for this shoot.
Then I realized that's a.) unnecessary $ and b.) they'd take up more freezer safe than this mama would like. That's why I am sticking to the classic popsicle mold here, but I have also made it in a trays/dishes for dinner parties.
It makes for better portion sizing, makes it easier to eat, is easy to zhuzh up etc. It is also easier to sneak a piece from the freezer, but I won't tell if you won't.
Other Frozen Pakistani Desserts to Consider!
If you tried this Creamy Blender Pista Kulfi recipe or any other recipe on my website, please leave a π star rating and let me know how you go in the π comments below. I love hearing from you!
Creamy Blender Pista Kulfi - 10 minute prep!
Equipment
- Popsicle Molds or a 9*9 pan OR a loaf pan OR any freezer safe dish.
Ingredients
- 3 slices white bread (remove crust for a smoother kulfi, but yummy with too)
- 50 g slivered pistachios (β cup)
- 300 ml condensed milk
- 350 ml evaporated milk
- 250 ml full fat cream (1 cup)
- ΒΌ tsp salt
Instructions
- Blend until smooth .
- Transfer to your container of choice and freeze till firm. Keeps well for up to 6 months.
- Tip: If using a loaf tin or if you want to serve it pre sliced then lining the dish with plastic wrap makes for easier removal.
AALIYA DOSSA says
Hi Sarah!
Cant wait to try this definitely !
what a FABULOUS GEM just discovered your blog LOVE LOVE LOVE IT!
Much affection always!
Aaliya Dossa
Sarah Mir says
Aaliya seeing these comments is making my day! thank you for connecting over here and I hope you are well!!!
INDER KALRA says
Have made this kulfi few times and itβs a hit at every dinner party. Love it!π
Sarah, how would you translate this to a Mango kulfi with the canned puree.
Sarah Mir says
Thank you Inder!!! I am delighted to hear you like it and yes I will absolutely work on a mango version with canned puree!
Sam says
Can you suggest any gluten free alternatives to the white bread (celiac)? Would love to try this!
Faiza Tariq says
Can I freeze them in clay pots to make it Matka kulfi?
Sarah Mir says
Absolutely! My friend just did it and it was SO nice!!! She used a mix of nuts and topped it with the crunch from my regular kulfi recipe https://body-shift.today/kulfi-my-favorite-desi-treat/%3C/a%3E%3C/p%3E
Faiza Tariq says
Great idea!Thank you so much!
Sanna says
Wow that's an easy recipe!.cant wait to try it!
Maryem Zia says
Sarah, I made this - with almonds as didn't have pistachios! It turned out FAB!!!! (as all your recipes do :))
I still do not have pistachios and can't be bothered to go for the grocery run... would a pistachio cream thingi (the one in the jar) work? Now that I said it - Let me try and report back!
Sarah Mir says
Maryem you are a.) the best and b.) the best. keep me posted on the pistachio experiment!!!
Maryem Zia says
So.. this was a good experiment! I used my ninja creami to churn this ... so it had a creamier ice cream sort of texture. The ones I kept in the mold were more kulfi like in texture.
I replaced the chopped pistachios with the same quantity of pistachio cream/dip.
I'd say, please try it Sarah and maybe perfect it for us ππππ