Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups milk
- 8 tsp sugar
- ½ tsp ground green cardamom seeds
- 1 tbsp pistachios , thinly sliced
- 1 tbsp almonds , thinly sliced (optional)
Directions
Put the milk into a wide, heavy pan, and bring to boil over high heat, stirring constantly.
Lower the heat and cook the milk, stirring constantly until it has thickened and reduced to ¾ cup—this will take about 40–45 minutes. Stir the sides of the pan constantly to avoid scorching.
Stir in the sugar, nuts, and cardamom powder. Set aside to cool.
Pour the mixture evenly into kulfi moulds or small ramekins . Cover with plastic wrap or foil , and freeze for about 6 hours until set.
To serve, run a sharp knife dipped in hot water along the sides of the moulds, and unmold them onto a serving plate.