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Fig, walnut and saffron kulfi
Fig, walnut and saffron kulfi
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Prep Time:
510 minutes
Cook Time:
17 minutes
Total Time:
527 minutes
Indulge in this classic Indian sweet to complete your Asian feast.
Ingredients:
  • 1 tsp saffron threads
  • 20.00 gm boiling water
  • 395g can sweetened condensed milk
  • 400ml can coconut milk
  • 2 cinnamon sticks
  • 2 green cardamom pods, bruised
  • 4 whole cloves
  • 4 dessert figs, coarsely chopped
  • 30g walnut
  • 125g palm sugar
  • 300ml thin cream
  • 2 whole star anise
Instructions:
  • Infuse saffron in water in a saucepan for 10 minutes. Stir in condensed milk, coconut milk, cream, 1 cinnamon stick, cardamom, and cloves. Bring to a boil, then simmer and stir for 5-7 minutes until slightly thickened. Cool for an hour, strain into a metal container, cover with foil, and freeze for 3 hours until almost set.
  • Break up the mixture swiftly with a metal spoon, then transfer to an electric mixer to beat until smooth. Mix in fig and walnut until combined. Spoon the mixture into six 2/3-cup (160ml) metal timbal moulds and let it freeze in the freezer for 3-4 hours to set completely.
  • In a large saucepan over high heat, combine the sugar, cream, star anise, and remaining cinnamon. Bring to a boil and cook, stirring, for 10 minutes until the sauce thickens.
  • Transfer the kulfi to serving plates, drizzle with hot sauce, and serve right away.

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