Pistachio Kulfi

by Edward Daniel
Caption of Pistachio Kulfi. Image by Edward Daniel (c).

Pistachio Kulfi reminds me of my youth, going to Indian dessert shops and picking wonderful sweets to savour.  This ice cream is easy to put together and is wonderful on a hot sunny day. I use Kulfi pots but there is no reason to use moulds in differing shapes.  What I love about this dish is the pistachio, cardamon and rose water which give it an Eastern twang to traditional Western ice creams.

Caption of Pistachio Kulfi. Image by Edward Daniel (c).
Serves: 10 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400ml coconut milk
  • 200g creamed coconut
  • 50g pistachios
  • 100g raw unrefined cane sugar
  • 4 cardamon pods, seeds
  • 1tsp rose water


  1. If the creamed coconut comes in a plastic bag, place in hot water to loosen.
  2. Place all the ingredients in a high-speed blender and blend till fine.
  3. Transfer all ingredients to an ice cream maker and leave mixing for about 45 minutes.
  4. Spoon the kulfi into the kulfi pots and place an ice cream stick in the centre. Stack the kulfi upright and place in a freezer until frozen.
  5. When ready to serve, get some hot water around the outside of the pots to loosen the kulfi and serve immediately.
  6. As an optional twist, garnish with some chopped pistachios and rose petals.


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Shari 7 July 2021 - 16:24

Hi, can you please post this recipe? It is not showing up. Thank you!!

Edward Daniel 7 July 2021 - 22:35

Thanks, Shari! I wasn’t aware. Really appreciate you letting me know. Have amended the settings. Let me know how you get on. If you do a pic – I can post it onto my stories @ethivegan on Inst.




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