The kulfi looks pretty served as four individual desserts, but also looks quite impressive as one large dessert when served at the table. You will need 4 x 200ml individual moulds or an 800 ml mould for this recipe.






Skill level

Average: 3.4 (46 votes)


  • 1.5 litre milk
  • 2 tsp cornflour
  • 1 pinch saffron
  • 8 cardamom pods
  • 50 g caster sugar
  • 10 g pistachios, chopped, plus extra, to serve
  • 2 tbsp honey, plus extra, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 20 minutes

Freezing time 6 hours

Combine 100 ml of the milk with the cornflour in a large bowl and whisk until smooth. Sprinkle in the saffron and set aside.

Place remaining milk and cardamom pods in a frying pan or wide-based, shallow saucepan over medium-high heat. Bring to the boil, occasionally stirring and scraping the base and sides of the pan. Once it reaches boiling point, continue cooking for 15 minutes, stirring just enough to stop the milk from boiling over or scalding, until reduced by about half (700 ml).

Strain, discarding cardamom pods, then whisk the hot milk mixture into the reserved saffron milk mixture. Transfer to a clean pan over high heat and bring to the boil, stirring constantly. Reduce the heat to low, stir in the sugar, pistachios, and honey, and cook for a further 2 minutes.

Transfer to a bowl and cover the surface with plastic wrap with a few holes spiked into it. Cool mixture to room temperature, then pour into 4 individual moulds or a single mould. Cover each surface with plastic wrap, then freeze for at least 6 hours or overnight. Transfer the kulfi to the fridge for 30 minutes to soften before serving.

Dip the base of the moulds into hot water and then turn kulfi out onto serving plates. Serve scattered with extra pistachios and drizzled with the extra honey.


Photography Alan Benson
Styling Michelle Crawford
Food Preparation Kate Flower