Pistachio, Saffron and Cardamom Kulfi Recipe


Ingredients:

  • 180 ml Cream
  • 75 gms Castor Sugar
  • 750 ml Evaporated milk
  • 6 Cardamom pods, bruised
  • tsp crushed Saffron threads
  • 50 gms Shelled Pistachios, toasted, finely chopped

Method:

  1. Combine milk, cream, cardamom pods and saffron in large heavy based pan and boil.
  2. Simmer, uncovered, for about 10 minutes or until reduced to 3 cups, stirring often. Add sugar, stir until dissolves.
  3. Cook kulfi mixture, in pan, to room temperature. Strain into a large bowl. Discard cardamom pods. Stir in nuts.
  4. Divide the kulfi mixture among six moulds. Cover with foil, freeze for 3 hours or until firm. Just before serving, turn kulfi onto serving plates.
  5. Accompany with fresh fruits or more toasted nuts, if desired.


Tip: Always chill glasses before preparing the icecream in it. This way it will stay stiff longer.



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