ALMOND PISTACHIO SAFFRON KULFI
I don’t have a sweet tooth, but I often make sweet desserts for my family and close friends. Kulfi is a popular Indian dessert made from dairy products and dry fruits. In India, everybody loves kulfi in summer. When my son comes back from school during mid summer in India, this is the best cold dessert I can offer him. It always brings a smile to his face.
It’s easy and simple to prepare. When preparing this dessert, you need to be near the stove the whole time and stir the mixture regularly. This is because the milk has the tendency to spill or burn at the bottom if not stirred. You can also add any dry fruit you like to this dessert during or after preparation. I only use saffron occasionally with this dish, because saffron is very expensive.
- 1 ½ litres full cream milk (1500ml)
- ½ cup condensed milk (almost 150ml)
- 10 - 12 pistachios, roughly crushed
- 10 - 12 almonds, roughly crushed
- 2 to 3 pinches of saffron strands
- 1 serving spoon of khoya (khoya is a thickened milk which is widely used in India)
- Boil the milk in a heavy deep pot on a medium flame. Reduce the heat as soon as the milk starts boiling. Continue boiling until the amount of milk is reduced almost by half. This is done to make the milk thick. Don’t forget to keep stirring the milk often during the whole time. Make sure you keep scraping the bottom and sides of the pot to prevent residue milk from building up. If residue milk builds up, it has a tendency to burn.
- Add condensed milk, saffron and dry fruits. Mix well and boil for another 2 to 3 minutes.
- Turn of the flame and let the mixture cool down to room temperature. Add khoya and mix well.
- Pour the mixture in a popsicle mould or a kulfi mould of your choice. Place it in the freezer for at least 5 - 6hrs. Serve in frozen form.