Cardamom Saffron Kulfi

Name: Cardamom Saffron Kulfi
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cups whole milk; 1/2 cup heavy cream; 10 oz sweetened condensed milk; 1/4 tsp saffron threads; 2 tbsp warm milk (for blooming saffron), warm; 1/2 tsp ground cardamom; 1 tsp rose water; 1/4 cup raw pistachios, lightly crushed

Traditional Indian frozen milk dessert slowly simmered to concentrate sweetened whole milk with fragrant cardamom and saffron, then frozen in molds for a dense, creamy result. Plan ahead: freeze for at least 6 hours or overnight.

50 minMediumServes 6240 cal/serving

IndianDessertStovetopVegetarianLow CarbHalal-friendlyGluten-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

4 cups whole milk
1/2 cup heavy cream
10 oz sweetened condensed milk
1/4 tsp saffron threads
2 tbsp warm milk (for blooming saffron), warm
1/2 tsp ground cardamom
1 tsp rose water
1/4 cup raw pistachios, lightly crushed

Instructions

1

Steep 1/4 tsp saffron threads in 2 tbsp warm warm milk (for blooming saffron) for 5-10 minutes until the liquid turns golden.
2

In a heavy-bottomed saucepan, combine 4 cups whole milk and 1/2 cup heavy cream. Bring to a boil over medium heat, stirring frequently to prevent scorching. Reduce heat to medium-low.
3

Simmer, stirring often, for 20-25 minutes until the mixture reduces by about one-third and coats the back of a spoon.
4

Stir in 10 oz sweetened condensed milk and the bloomed saffron threads mixture. Continue to simmer for 5 more minutes, stirring constantly.
5

Remove from heat. Stir in 1/2 tsp ground cardamom and 1 tsp rose water. Let cool to room temperature.
6

Pour the mixture into kulfi molds, small glasses, or popsicle molds. Sprinkle 1/4 cup lightly crushed raw pistachios on top of each mold.
7

Cover and freeze for at least 6 hours or overnight until completely solid.
8

To serve, briefly run warm water over the outside of each mold and unmold onto a plate. Serve immediately.

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Questions

What should Cardamom Saffron Kulfi look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until the mixture reduces by about one-third and coats the back of a spoon.

What can I use instead of saffron in Cardamom Saffron Kulfi?

The entry for Cardamom Saffron Kulfi calls for 1/4 tsp saffron threads. In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

Can I make Cardamom Saffron Kulfi dairy-free?

Yes. The dairy in Cardamom Saffron Kulfi is 4 cups whole milk, 1/2 cup heavy cream, 10 oz sweetened condensed milk, 2 tbsp warm milk (for blooming saffron), warm. Swap the milk for unsweetened oat or soy milk; the cream for full-fat coconut milk or an oat cooking cream; the sweetened condensed milk for a plant-based version of the same product. The richness shifts slightly, but the method does not change.

Is Cardamom Saffron Kulfi low-carb?

A serving of Cardamom Saffron Kulfi carries 14 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

How many calories are in Cardamom Saffron Kulfi?

One serving (the recipe makes 6) is about 240 calories, with 9 g protein, 14 g carbohydrate and 19 g fat, plus 1 g fiber and 117 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Cardamom Saffron Kulfi ahead?

Yes, it takes well to being made ahead. Cardamom Saffron Kulfi lives in the freezer: press parchment or wrap against the surface, seal it, and use it within two to four weeks, before ice crystals coarsen it. Let it soften for five to ten minutes before serving.

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