Kulfi with Pistachio and Bournville Flakes: Evergreen Fusion Treat

Kulfi, which is the rich and creamy frozen dessert from the Indian subcontinent, has long stood the test of time. Its luxurious texture, intense flavor, and slow cooked decadence make it an all season indulgence. But if you’re looking to elevate this traditional favorite, adding a modern chocolate twist can bring a delightful edge. This kulfi with pistachios and Bournville flakes blends the time honored magic of kulfi with roasted nutty crunch and the bittersweet elegance of dark chocolate. The result is an evergreen fusion treat that feels both nostalgic and new. This kulfi is perfect for festive occasions, special dinners, or even lazy summer afternoons. The earthy richness of the kulfi, paired with the crunch of roasted nuts and the bittersweet bite of dark chocolate, creates a perfectly layered dessert that bridges tradition and modern indulgence. Let each bite transport you, first to a bustling Indian sweet shop, and then straight to your favorite cafe.

Ingredients

For the kulfi base:

• 1 litre full fat milk
• ¼ cup condensed milk
• ¼ cup sugar (adjust to taste)
• 1½ tablespoons milk powder (optional, for extra creaminess)
• ½ tsp cardamom powder
• A pinch of saffron strands soaked in 1 tbsp warm milk (optional)

For the pistachio crunch:

• ¼ cup shelled pistachios (unsalted)
• 1 tbsp sugar
• ½ tsp ghee

For the Bournville flakes:

• 50 g Cadbury Bournville dark chocolate bar
• 1 tsp coconut oil or butter (optional, for smoother texture)

Method:

• In a thick bottomed pan or kadhai, pour the full fat milk and bring it to a boil. Then lower the heat and allow the milk to simmer. Stir frequently and scrape the sides of the pan to incorporate the thickened milk solids back in. Continue simmering until the milk reduces to about half its original quantity, which can take about 40 minutes depending on the heat and vessel.

• Once thickened, add the condensed milk, sugar, and milk powder. Stir continuously to avoid lumps.
• Add cardamom powder and saffron infused milk, if using.
• Simmer for 5 more minutes until well combined and slightly thick. The consistency should coat the back of a spoon.
• Turn off the heat and let the mixture cool to room temperature. Stir the mixture every few minutes while cooling to prevent skin from forming.
• In a small pan, heat ½ tsp ghee and add the chopped pistachios and 1 tbsp sugar. Stir constantly on low to medium heat until the sugar melts and coats the pistachios. This should take 5 minutes. Transfer to a plate and let it cool completely. Once cooled, break apart any clusters for even distribution. This quick caramelization enhances the natural nuttiness of pistachios and adds a lovely texture contrast to the soft kulfi.

• Now break the Bournville chocolate into pieces and melt using a double boiler or microwave. If you like your flakes thinner and glossier, add 1 tsp coconut oil or butter to the melted chocolate. Pour the melted chocolate onto a chilled baking tray lined with parchment paper. Spread it thin with a spatula. Refrigerate for 15 minutes until solidified. Once set, use a knife or a peeler to scrape and create fine chocolate flakes. Keep refrigerated until it’s time to mix into or sprinkle over the kulfi.

• Once the kulfi base has cooled to room temperature, gently stir in the pistachio crunch, reserving a few for topping. Fold in half of the Bournville flakes to distribute the chocolate bits evenly throughout. 
• Pour the kulfi mixture into moulds, ramekins, or a large loaf tin for slicing later. Sprinkle the tops with remaining pistachios and chocolate flakes for visual appeal and extra crunch.

• Cover with foil or cling wrap and freeze for at least 8 hours or overnight.
• For easy unmoulding, dip the kulfi moulds in warm water for 10 seconds before removing.
• Garnish each serving with a dusting of extra Bournville flakes and a few slivered pistachios. For added flair, drizzle with rose syrup or a touch of dark chocolate sauce.
• Serve alongside warm gulab jamun for an indulgent dessert combo.
• Store kulfi in airtight containers in the freezer to prevent ice crystals. Consume within 2 weeks for best flavor and texture. Avoid repeated thawing and freezing, which can make it icy.