Kesar Pista Kulfi
Kulfi is a milk based ice cream type dessert served predominantly in Northern India. It is much denser and creamier than traditional ice cream that has been churned
½ tsp cornflour
2 tbsp milk
200ml evaporated milk
200ml condensed milk
200g thick double cream
the seeds of 2-3 cardamom pods, crushed
8-10 saffron strands
Mix the cornflour with the milk and set aside.
In a saucepan, heat the evaporated and bring to the boil.
Then add the condensed milk, double cream, cardamom seeds, saffron strands and the cornflour mixture.
Stir well for a minute.
Then remove from the heat. Allow to cool slightly.
Place the creamy mixture in a liquidiser or food processor and blend for a couple of minutes to smooth out any lumps. I use a hand-held blender to whiz the mixture which works well. Mix in the pistachio nuts.
Pour into a plastic container with a lid and freeze for at least 6 hours or overnight till the ice cream is quite firm and tight.
The ice cream is quite rich so 2 small scoops for one person is ample.
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