Sultana made her famous kulfi for our first Spice Mama pop-up Masala Chai morning tea on Friday, and as always everyone loved it. The version pictured here is of her pistachio kulfi, but yesterday's was almond, cardamom and saffron... yum!
The recipes for both are below:
ALMOND AND SAFFRON KULFI
1 tin of sweetened condensed milk (395 grams)
Tin full of ground almonds
2 tins full of whipping cream
1/4 teaspoon of saffron strands
1/2 teaspoon ground cardamom
Pour out the condensed milk into a bowl and use the empty tin as a measure for the rest of the ingredients.
Whip 2 tins worth of cream until soft peaks form. Mix the ground almonds, cardamom and saffron with the condensed milk, then gently fold this mixture into the cream. Cover bowl tightly and freeze until set.
This is traditionally a non-whipped ice cream, but you can also put it in an ice cream maker at this point if you want a lighter texture.
PISTACHIO KULFI
1 tin of sweetened condensed milk (395 grams)
Tin full of shelled, roasted pistachios
2 tins full of whipping cream
1/4 teaspoon of saffron strands
1/2 teaspoon ground cardamom
Pour out the condensed milk into a bowl and use the empty tin as a measure for the rest of the ingredients.
Fill the tin with shelled, lightly roasted pistachios (around a cup) and then grind these in a blender with the cardamom and saffron strands until the mixture is finely powdered. Whip 2 tins worth of cream until soft peaks form. Mix the pistachios with the condensed milk, then gently fold this mixture into the cream. Cover bowl tightly and freeze until set.
This is traditionally a non-whipped ice cream, but you can also put it in an ice cream maker at this point if you want a lighter texture.