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!
Ingredients250 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)
Method* 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.