Saffron & Pistachio Kulfi
Creamy, slow-frozen Indian ice cream made with reduced milk, saffron, green pistachios, and rose petals. Served with warm falooda or rose syrup.
9 ingredients
5 steps
Ingredients
- 11 litre full-fat milk
- 2200ml condensed milk
- 31/2 tsp saffron strands soaked in 2 tbsp warm milk
- 43 tbsp green pistachios (crushed)
- 52 tbsp sugar
- 61/4 tsp cardamom powder
- 71 tbsp rose water
- 8Dried rose petals for garnish
- 9Falooda (rose syrup noodles) to serve
Instructions
- 1Bring full-fat milk to boil in heavy pan, reduce heat and simmer stirring until reduced by half — about 30 minutes.
- 2Add condensed milk, sugar, cardamom and saffron milk. Stir well and cook another 10 minutes until thick and creamy.
- 3Remove from heat, add rose water and half the pistachios. Let cool completely.
- 4Pour into kulfi moulds or small clay pots. Freeze for at least 6 hours or overnight until firm.
- 5To serve, unmould by dipping in warm water for a few seconds. Garnish with remaining pistachios, rose petals and serve with falooda or drizzle with rose syrup.