Creamy Blender Pista Kulfi – No Cook +10 minute prep!

All it takes is 10 minutes to prep this easy pista kulfi which is utterly creamy and delicious without turning the stove on! My instagram friends say this is the only way they will ever make kulfi again!

Am I lazy?

Depends. If you are going to ask me about my general enthusiasm for cleaning I will fully confess to a certain inertia. I get it done, but with some resistance. For food I am willing to go the extra mile. Nihari needing to be slow cooked (even in the Instant Pot) is a hill I am willing to die on. The magic of this traditional Kulfi with the most fabulous crunch is another.

However, life happens and it is for that reason I tested 4 iterations of a fuss free kulfi that comes together in a blender is utterly creamy and icicle free. The pistachios are a fun subtle bonus and you can absolute switch them or mix them with almonds.

How does this Kulfi work?

See below. The combination of these ingredients ensures the same velvety perfection here that they do in my Instant Pot Kheer. Like that kheer, this Kulfi is perfectly balanced with a touch of salt. Don’t fight me on the salt ok? We all know that salt makes everything balanced and better.

Now there are two things I would like to draw your attention to

1.) White bread only ok? You can use the crusts or skip them, up to you. This is NOT the time to bust out your 18 grain bread.

2.) All pistachios are not created equal. So remember we want them to be unsalted and blanched / slivered. Yes folk, for best results please step away from your big ol salted pistachio tub. At the very least eat them nuts before you toss them on to check if they are good. Your South Asian grocers will have the perfect pistachios.

(Pro tip a pistachio pesto made with these is life changingly good).

Colour & Texture

It pains me to have to say this, but pistachio kulfi is actually never green without added food color. Now if you like the visual cue then sure add a drop or two of food coloring, but it’s not necessary.

Let’s talk texture now ok? The base is going to be super creamy, but you absolutely will get a slightly nutty texture from the actual notes which get blended pretty well but are still visible. That’s entirely normal for this dessert and adds to the fun of eating it.

Kulfi Pain Point: Molds

Not to be confused with icky black stuff ok? Now I am going to confess to you that I debated ordering Kulfi molds for this shoot.

Then I realized that’s a.) unnecessary $ and b.) they’d take up more freezer safe than this mama would like. That’s why I am sticking to the classic popsicle mold here, but I have also made it in a trays/dishes for dinner parties.

It makes for better portion sizing, makes it easier to eat, is easy to zhuzh up etc. It is also easier to sneak a piece from the freezer, but I won’t tell if you won’t.

Made this kulfi? Don’t forget to rate it below!