Super-easy, no-cook and heavenly delicious ice-cream flavoured with saffron and subtle hint of cardamom. The addition of pistachios takes it’s deliciousness to the next level. A must-try recipe for all ice-cream as well as dessert lovers!
| Time: Preparation: 15 minutes Freezing: 6 hours
Serves: Makes 6 kulfis
250 ml or 1 cup heavy cream
180 ml or 3/4 cup condensed milk
1 teaspoon saffron (kesar)
3 tablespoons milk
1 tablespoon almonds
2 heaped tablespoons pistachios
1 teaspoon cardamom powder
1 teaspoon kewra water (optional)
Take 3 tablespoons milk in a microwaveable bowl and heat it for 30 seconds. Add the saffron strands to it and keep aside.
Combine the almonds and half of the pistachios in a grinder and grind them coarsely. Keep aside. Chop the remaining pistachio and keep it for garnishing at the time of serving.
Pour the heavy cream in a large bowl and place this bowl in the freezer for 10-15 minutes. If you are going to use a hand whisk, place it in the freezer as well with the cream.
Place condensed milk in the freezer for 10-15 minutes.
After chilling the heavy cream in the freezer, beat it using a hand or electric whisk until soft peaks are formed.
Add chilled condensed milk, milk with saffron strands, coarsely ground nuts, cardamom powder and kewra water to the whipped cream. Mix gently using a spatula until just combined. Do not overmix.
Pour this mixture into kulfi moulds and freeze for 6 hours or overnight. If you haven't got kulfi moulds, you can also use plastic disposable glasses or paper cups and cover them with aluminium foil before freezing.
To serve, roll the kulfi moulds between your hands or keep under warm water for a few seconds and turn out onto plates. Garnish with chopped pistachios.