Makes: 6 | Suitable for vegetarians Ⓥ

Introduction

Kulfi is India’s version of ice cream - it differs from our standard ice cream as it is not churned. Kulfi is therefore richer and, as a result, much firmer. Remove from the freezer for a good 10 to 15 minutes before serving to allow it to soften slightly.

As it is very rich, it is best served in small portions at the end of a meal and works
well with a fruit garnish and maybe some biscuits to add texture. 

Ingredients

Instructions

1. Place the milk and cracked cardamom pods in a saucepan, and bring to the boil, stirring constantly.
2. Once boiled, turn the heat down and simmer gently until reduced to about a half of its original volume – about 650ml. Keep stirring occasionally so it doesn’t catch. This can take about 3 hours, depending on the pan you use, so patience is required.
3. Once reduced, remove the cardamom pods, stir in the sugar, salt and saffron, and simmer for another 5 minutes then allow to cool.
4. Lightly grease 6 dariole moulds and sprinkle with the chopped pistachios. Add the remaining pistachios to the milk and then pour into the moulds.
5. Alternatively add most of the nuts to the milk and pour into a freezer-proof container and then garnish with the remaining nuts once frozen.
6. Freeze for at least 6 hours. To serve, remove from the freezer about 10 minutes beforehand and dip the moulds briefly into hot water to release the kulfi.