Description
A no-bake, frozen dessert featuring a rich pistachio crust and a dense, creamy cardamom-infused filling made with heavy cream and condensed milk. These bars offer a restaurant-quality texture without the hassle of traditional simmering.
Ingredients
Scale
- 1 cup (120g) unsalted raw pistachios, divided
- 3 tablespoons (45g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 2 cups (480ml) heavy cream, full-fat
- 1 can (14oz / 397g) sweetened condensed milk
- 6–8 cardamom pods (or 1 teaspoon ground cardamom)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: Crushed pistachios for garnish
Instructions
- Prep the pistachios: Measure out ½ cup for the crust and ½ cup for the filling. Grind the ½ cup for the crust in a food processor until it forms a fine meal (crumbs, not paste). Set aside.
- Make the crust: In a small bowl, mix the ground pistachios with melted butter and sugar until it resembles wet sand. Press this mixture firmly into the bottom of a lined 8×8 inch baking pan. Refrigerate while making the filling.
- Infuse the cream: Heat heavy cream in a small saucepan over low heat. Add cardamom pods or ground cardamom and simmer gently for 2-3 minutes to infuse flavor. Remove pods if used. Let cream cool to room temperature.
- Whip the cream: Pour cooled cardamom cream into a large bowl. Whip with a whisk or hand mixer until stiff peaks form.
- Fold in condensed milk: In a separate bowl, whisk condensed milk and vanilla extract until smooth. Gently fold this mixture into the whipped cream using a rubber spatula, keeping the mixture light and airy.
- Add filling pistachios: Grind the remaining ½ cup of pistachios into small chunks. Fold these into the cream mixture, then pour over the chilled crust and smooth the top.
- Freeze: Cover the pan with plastic wrap or foil. Freeze for at least 4 hours, or overnight, until solid.
- Cut and serve: Lift bars out using parchment paper. Use a sharp knife dipped in hot water and wiped dry to cut into squares. Garnish with extra crushed pistachios and serve.
Notes
Ensure heavy cream is full-fat to prevent icy texture. Cardamom is potent; start with less if using ground. For clean cuts, dip knife in hot water between slices. Bars taste better after flavors meld overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 16
- Sodium: 35
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
Keywords: pistachio kulfi, cardamom dessert, no-bake bars, frozen dessert, Indian sweets, pistachio crust, creamy ice cream bars