A luxurious, aromatic dessert combining nutty pistachios with delicate rose flavor—perfectly creamy and slightly floral. Popular in Middle Eastern & South Asian cuisine!
🛒 Ingredients (Serves 4)
- 1 cup heavy cream
- 1 cup milk
- ½ cup pistachios (unsalted, finely ground)
- ½ cup sugar
- 1–2 tsp rose water (adjust to taste)
- 3–4 drops pink food color (optional)
- 1 tsp cardamom powder (optional, but traditional)
👩🍳 Instructions
- Blend pistachios
Grind pistachios into a fine paste or powder. - Heat base
In a pan, warm milk + sugar until dissolved (don’t boil). - Add flavor
Stir in pistachios, cardamom, and let cool. - Whip cream
In a separate bowl, lightly whip cream until soft peaks. - Combine
Fold whipped cream into pistachio mixture. Add rose water and food color. - Freeze
Pour into container and freeze 6–8 hours (stir once halfway for smoother texture).
🧮 Weight Watchers (WW) Points (Approx.)
🔢 Total Recipe: ~40–45 Points
🍨 Per Serving: ~10–11 Points
💡 Make It Lighter
- Use low-fat milk + light cream
- Reduce sugar or use sweetener
- Use fewer pistachios
👉 Can reduce to ~6–8 points per serving
💡 Tips & Variations
- Kulfi style: Skip whipping cream → denser texture
- Extra rich: Add condensed milk
- Garnish: Crushed pistachios + dried rose petals
- No churn: This recipe already works without machine
❓ FAQs
❓ What does rose water taste like?
Light, floral, slightly sweet—use carefully to avoid overpowering.
❓ Can I skip food color?
Yes! It doesn’t affect taste.
❓ Can I use ice cream maker?
Yes—churn after mixing for even creamier texture.
❓ Why is my ice cream icy?
Not enough fat or not stirred—use full-fat dairy and mix once during freezing.
❓ Is this like kulfi?
Similar flavors, but kulfi is denser and not whipped.