Saffron kulfi

Posted on July 15, 2009. Filed under: ice-cream | Tags: , , |

A traditional kulfi.

Cooking Time : 30 minutes.
Preparation Time : 15 minutes.

Serves 6 to 8.

2 litres full fat milk
1 level tablespoon cornflour
6 to 8 tablespoons sugar
10 almonds, blanched and chopped
15 pistachios, blanched and chopped
2 pinches saffron
1/2 teaspoon cardamom powder
1. Mix the milk, cornflour and sugar very well so that no lumps remain.
2. Put the mixture in a broad vessel and boil until it is reduced to 1/3 in volume. Cool.
3. Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves.
4. Add the saffron liquid, chopped nuts and cardamom powder and mix very well.
5. Pour the mixture into small kulfi moulds and screw the lids tightly. Place in the freezer.
6. Just before serving, unmould and cut into slices.
7. Serve immediately.

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2 Responses to “Saffron kulfi”

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I love your photo and recipe and would appreciate your permission to use your photo and/or recipe for my wordpress article on ‘saffron’ on published, scientific support on the ancient medicinal claims of saffron.

If you like saffron, you will love this rigatoni with braised chicken and saffron cream. It is unbelievable.

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