Indian cuisine · Desserts & Sweets

Kulfi

Milk reduced by half with saffron, cardamom and pistachios, frozen without stirring into a dense Indian ice cream.

Ingredients · for 6 servings

• 1L whole milk
• 100g sugar
• 3 tbsp milk powder
• 1 pinch saffron threads
• 5 cardamom pods
• 50g pistachios
• 30g almonds

Instructions

1. Soak the saffron threads in 2 tbsp warm whole milk for 10 min., open the cardamom pods and finely crush the seeds in a mortar; roughly chop the pistachios and almonds.
2. Bring the remaining whole milk to a boil in a wide, heavy pot and reduce uncovered over medium heat for 35–40 min. until only half remains – stir often and scrape the residue back in from the sides.
3. Stir in the sugar and milk powder and cook for another 5 min. until the mixture is thick and coats the back of a spoon.
4. Mix in the saffron milk, cardamom and two-thirds of the nuts, and let the mixture cool to room temperature.
5. Pour into kulfi moulds or small glasses, seal with foil and freeze for at least 6 hrs., preferably overnight, without stirring.
6. Dip the moulds in warm water for 2 min., turn out the ice cream and serve sprinkled with the remaining pistachios and almonds.