Cardamom kulfi

Kulfi garnished with edible silver leaf.
Kulfi garnished with edible silver leaf. Photo: Murdoch Books

A recipe from the Good Food collection.


2 litres (8 cups) milk

10 green cardamom pods, lightly crushed

110g (½ cup) sugar

2 tbsp almonds, blanched and finely chopped

3 tbsp unsalted pistachio nuts, skinned and finely chopped

edible silver leaf (varak) (optional)


1. Put the milk and cardamom pods in a heavy-based saucepan and bring to the boil. Reduce the heat to low and simmer, stirring frequently, for about 2 hours, or until the milk has reduced to a third of the original amount, about 750 ml (26 fl oz/3 cups). Whenever a thin skin forms on top, stir it back in.

2. Add the sugar to the pan and stir unitl it dissolves, simmer for 5 minutes, then cool slightly and strain the mixture into a shallow non-metallic dish. Add the almonds and half the pistachios to the dish and put in the freezer. Put 8 × 125 ml (4 fl oz/½ cup) dariole moulds in the freezer to chill.

3. Every 20 minutes remove the kulfi dish from the freezer and, using electric beaters or a fork, give the kulfi a good whisk to break up the ice crystals. When the mixture is stiff, divide it among the moulds and freeze until hardened completely. Dip the moulds in hot water and turn out the kulfi. Sprinkle with the remaining pistachios and decorate with a piece of edible silver leaf, if using.