Indian Pistachio & Saffron Ice Creams Recipe
(Kulfi)
Indian Recipes

Kulfi is Indian ice cream, frozen in tall, thin tin molds. Pistachio is a favorite flavor and saffron is delicious and has a dramatic color. Also try mango kulfi by mixing 2/3 cup of mango puree into the basic mixture. Kulfi is normally made with whole milk, which can take about an hour to reduce to the right consistency, but by using evaporated milk the cooking time is greatly reduced and the chance of burning the milk is eliminated. Edible gold or silver leaf is a fine finishing touch and both can be found in indian stores.

Ingredients:

3/4 cup
3
33/4  cups
2/3 cup
3/4 cup
20

superfine sugar
cardamom pods, bruised
evaporated milk
heavy cream
pistachio nuts, finely chopped
saffron threads, soaked overnight in 1/4 cup hot milk
edible gold or silver leaf, to decorate

Method:

1. Put the sugar and cardamoms in a heavy-based saucepan with the evaporated milk and the cream, and simmer for 10 minutes. Divide the milk mixture between 2 pitchers and add pistachio nuts to one, and the saffron and milk mixture to the other. Set aside to cool.

2. Pour the mixture into molds and freeze until solid. To serve, turn out onto small dessert plates and decorate with gold or silver leaf.

Serves 4