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Spice Route: Indian recipes
Saffron Kulfi
Serves 6
Ingredients: 1 x 410g can evaporated milk, 190 ml double cream, seeds of 3 cardamom pods, finely ground in a pestle and mortar, a large pinch of saffron threads, 80g sugar, 50 g shelled, skinless, pistachio nuts, finely ground
Method: Place the milk, cream, cardamom and saffron in a heavy bottomed pan over a medium heat. Bring to a boil, then turn down the heat and simmer for 15 minutes, stirring occasionally. Add the sugar and stir until dissolved. Cool the mixture in the pan. Stir in the ground nuts and pour into six 10 cm tall kulfi moulds. Freeze for at least 3 hours. To serve - dip each mould very briefly in hot water to loosen the kulfi before turning out onto a dish
Serves 6
Ingredients: 1 x 410g can evaporated milk, 190 ml double cream, seeds of 3 cardamom pods, finely ground in a pestle and mortar, a large pinch of saffron threads, 80g sugar, 50 g shelled, skinless, pistachio nuts, finely ground
Method: Place the milk, cream, cardamom and saffron in a heavy bottomed pan over a medium heat. Bring to a boil, then turn down the heat and simmer for 15 minutes, stirring occasionally. Add the sugar and stir until dissolved. Cool the mixture in the pan. Stir in the ground nuts and pour into six 10 cm tall kulfi moulds. Freeze for at least 3 hours. To serve - dip each mould very briefly in hot water to loosen the kulfi before turning out onto a dish
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