Orange Saffron Pistachios Kulfi

January 18, 2012
Orange Saffron Pistachios Kulfi


Author Notes: Kulfi is the Indian version of ice-cream. Kulfi is prepared by reducing the milk by cooking it for hours on stove. Kulfi could be served with an Indian drink called falooda or simply enjoyed the way it is...In this recipe of mine , I am cheating a little bit by using condensed milk and evaporated milk.
For variation you can add a little bit of cranberries which will add some color it or may be cardamom also. You can also add pieces of figs or dates.
PistachioDoughnut

Makes: 6 popsicle

Ingredients

  • 12 evaporated milk
  • 2 cups Freshly squeezed orang juice
  • 2 tablespoons Orange rind
  • 14 ounces Sweetened condensed milk
  • 1 cup Heavy whipping cream
  • Handful of chopped pistachios
  • Saffron dissolved in one tablespoon of warm milk
In This Recipe

Directions

  1. Take the evaporated milk in a container and heat it on a stove on medium heat for about 10 minutes until the bubbles show up. Keep stirring , and remove it from the heat.
  2. Add the orange juice, orange rind, dissolved saffron, pistachios, condensed milk and heavy cream. Mix well. Transfer this mixture into Popsicle molds. Let it refrigerate in the freezer for about overnight.
  3. when you are ready to serve it , simply run down the molds under warm water for few seconds to loosen up the Kulfi from the molds.

More Great Recipes:
Ice Cream/Frozen Desserts|Indian|Fruit|Milk/Cream|Orange|Pistachio|Saffron|5 Ingredients or Fewer|Make Ahead|Serves a Crowd|Spring|Summer

Reviews (4) Questions (0)

4 Reviews

Catherine L. July 30, 2015
Hi PistachioDoughnut,<br /><br />How much saffron should one dissolve in the milk? Excited to try this recipe!
 
Rosie June 30, 2016
I'd say that one tiny pinch - about 4-5 threads - would be plenty. It's a pretty heady spice. Another thing - the saffron doesn't actually dissolve. The threads keep their integrity, they just leach most of their aromatics into whatever hot liquid you use (normally water, here milk). I normally use nail scissors to cut up the saffron threads into tiny pieces in a ramekin or small bowl before adding the hot liquid, then after steeping put the whole lot into the main dish. Cutting it up means it disperses more throughout the dish.
 
Author Comment
PistachioDoughnut January 21, 2012
Thanks! Creamtea yeah me too love pistachios..
 
creamtea January 19, 2012
Devangi, this looks lovely, delicate and light on spicing. Love pistachios.