Kesar Kulfi (Indian Rich creamy saffron ice-cream) recipe
ingredients
10 cups (2 litre) 64 floz Milk
1 1/2 cups (225 g) 8 oz Sugar
5 drops Rose water (guJahjaf)
2 tbsp (30 g) 2 oz Pistachios (piste), blanched, slivered
a pinch Saffron (kcsar)
1/2 tsp (1 g) Green cardamom (choti elaichi), powdered
1 1/2 cups (225 g) 8 oz Sugar
5 drops Rose water (guJahjaf)
2 tbsp (30 g) 2 oz Pistachios (piste), blanched, slivered
a pinch Saffron (kcsar)
1/2 tsp (1 g) Green cardamom (choti elaichi), powdered
method
1. Boil the milk in a wok (kadhai); lower heat and stir constantly for 15 minutes. Thereafter, stir after every 5 minutes, until the milk is reduced to less than half its original quantity and acquires a granular texture.
2. Remove from heat; add sugar, rose water, pistachios, saffron soaked in 1 tbsp of milk and green cardamom powder. Stir till the sugar dissolves and then cool. Pour this mixture into kulfi (cone-shaped) moulds and cover. Freeze for at least 8 - 10 hours, to allow it to set well.
3. To unmould, open the lid, run a knife along the insides of the moulds and invert onto a serving dish. Alternately, dip the moulds (lid closed) into a pan of water, hold for a few seconds and then invert onto the serving dish.
4. Cut into pieces and serve immediately, sprinkled with rose syrup.
2. Remove from heat; add sugar, rose water, pistachios, saffron soaked in 1 tbsp of milk and green cardamom powder. Stir till the sugar dissolves and then cool. Pour this mixture into kulfi (cone-shaped) moulds and cover. Freeze for at least 8 - 10 hours, to allow it to set well.
3. To unmould, open the lid, run a knife along the insides of the moulds and invert onto a serving dish. Alternately, dip the moulds (lid closed) into a pan of water, hold for a few seconds and then invert onto the serving dish.
4. Cut into pieces and serve immediately, sprinkled with rose syrup.
serving amount
serves: 4 - 6
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