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Indian saffron kulfi
Indian saffron kulfi
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ingredients:
  • 20.00 gm boiling water
  • Large pinch of saffron threads
  • 1L (4 cups) evaporated milk
  • 335g (1 1/2 cups) caster sugar
  • 50g pistachio kernels, finely chopped
  • 50g blanched almonds, finely chopped
  • 3 ripe mangoes, to serve
  • 20.00 gm caster sugar, extra, to serve
Instructions:
  • Pour the boiling water into a small heatproof bowl. Stir in the saffron threads and let sit for 2 minutes.
  • In a medium saucepan over low heat, combine evaporated milk and sugar, stirring for 3 minutes until sugar dissolves. Mix in saffron, pistachios, and almonds, stirring until combined.
  • Transfer the mixture into six 250ml (1-cup) dariole or freezerproof molds. Chill in the freezer for at least 6 hours or overnight until set.
  • Remove the mango cheeks and scoop out the flesh with a spoon. Preheat a chargrill pan on high heat. Arrange the mango pieces on a plate and sprinkle with extra sugar. Cook the mango on the chargrill pan for 2-3 seconds per side until warmed through.
  • Dip the base of each mould in hot water to easily release the kulfi onto serving plates. Accompany with the chargrilled mango for a delightful presentation.

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