Author Notes
This no-churn Indian ice cream is incredibly creamy, delicately fragrant and so easy to make!
—thelastcookie
Ingredients
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600 milliliters
full fat milk
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1/4 cup
white granulated sugar
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1/8 teaspoon
ground cardamom
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5-6
saffron strands
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10-12
chopped almonds
Directions
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Pour the milk in a heavy bottomed, wide pan and bring it to a boil over high heat.
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Once it reaches the boiling point, reduce the heat to medium high and simmer while stirring occasionally to prevent burning the milk at the bottom of the pan.
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Simmer the milk for about 45 minutes to an hour until the volume of milk is reduced to half.
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Add the sugar, ground cardamom and saffron and continue to cook for another 10 minutes until the sugar is dissolved.
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Take it off the heat and add the chopped almonds. Allow the mixture to cool completely.
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Pour the cool mixture into popsicle moulds and freeze overnight.
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To serve, dip the popsicle mould in a glass of hot water for a few seconds and then pull the kulfi out. Top with pistachios and rose petals for garnish if desired.
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