Follow these steps for perfect results
coconut cream
whole milk
cinnamon stick
sweetened condensed milk
ground cardamom
grated unsweetened coconut
toasted
vanilla extract
pistachios
toasted and finely chopped
Combine whole milk and a cinnamon stick in a large saucepan.
Bring the mixture to a boil.
Reduce heat to low and simmer for 45 minutes, stirring frequently to prevent scorching, until the milk is reduced by half.
Remove the cinnamon stick.
Add coconut cream and simmer for a few minutes.
Stir in sweetened condensed milk, cardamom, toasted coconut, vanilla extract, and toasted pistachios.
Allow the mixture to cool completely.
Pour the cooled mixture into popsicle molds.
Freeze until solid, approximately 4 hours or overnight.
Expert advice for the best results
Toasting the coconut and pistachios enhances their flavor.
Adjust the amount of sweetened condensed milk to your preference.
For a smoother texture, blend the mixture before freezing.
Everything you need to know before you start
10 minutes
Can be made several days in advance.
Serve in popsicle molds or unmold and garnish with chopped pistachios and a sprinkle of cardamom.
Serve as a refreshing dessert on a hot day.
Pair with fresh fruit for a light and healthy snack.
Complements the spice notes.
Adds a tropical touch.
Discover the story behind this recipe
Kulfi is a popular traditional Indian ice cream.
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