Cardamom Saffron Kulfi
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.
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
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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.
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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.
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3
Simmer, stirring often, for 20-25 minutes until the mixture reduces by about one-third and coats the back of a spoon.
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4
Stir in 10 oz sweetened condensed milk and the bloomed saffron threads mixture. Continue to simmer for 5 more minutes, stirring constantly.
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5
Remove from heat. Stir in 1/2 tsp ground cardamom and 1 tsp rose water. Let cool to room temperature.
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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.
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7
Cover and freeze for at least 6 hours or overnight until completely solid.
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8
To serve, briefly run warm water over the outside of each mold and unmold onto a plate. Serve immediately.