6 Serves
340 Mins
In a heavy-bottomed pot, combine whole milk and sugar, bringing it to a gentle boil over medium heat.
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IndianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
254 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
187 mg / 1,250 mgPotassium
298 mg / 4,700 mgSodium
232 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
0 g / 28 gSugar
27 g / 50 gSaturated Fat
4 g / 20 gCholesterol
24 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Reduce the heat to low and simmer, stirring frequently to prevent scorching, until the milk has reduced by half and thickened significantly.
Stir in the crushed unsalted pistachios, cardamom powder, and a pinch of saffron, then remove from heat and allow the mixture to cool completely.
Pour the cooled mixture into kulfi molds and freeze for at least 4 hours or until completely set.
25
g51
g7
g
German