This Kulfi is delicious on its own or served with griddled or barbecued tropical fruit.
Preparation time 10 minutes
Freezing time at least 6 hours
600ml double or whipping cream
2 pinches of saffron threads, soaked in a little warm milk
2 pinches of green cardamom seeds
1 teaspoon kewra water (optional)
600ml condensed milk
600ml evaporated milk
2 tablespoons pistachios, finely chopped
1 In a large bowl, thoroughly mix together the cream, condensed milk and evaporated milk.
2 Add the soaked saffron with its soaking water, cardamom seeds and kewra water, if using, to the milk mixture and combine.
3 Finally, add most of the chopped pistachios, setting a spoonful aside for the decoration, and stir until the mixture is well combined. Pour the mixture into a freezer‑proof container.
4 Freeze for at least 6 hours. Remove 5–10 minutes before serving and decorate with the reserved pistachios.
1 Stir the ice cream once halfway through, so the nuts don’t settle at the bottom.
2 It can also be frozen in individual moulds.
Recipes and Images from Indian Made Easy by Amandip Uppal (Murdoch Books) $39.99. Photography by Lisa Linder available now in all good bookstores and online