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Orange & cardamom kulfi with spiced caramel sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Creamy orange dessert with caramel sauce, infused with rich orange flavors. Prepare ahead the day before.
Ingredients:
  • 1/2 tsp saffron threads
  • 20.00 gm boiling water
  • 1 x 400ml can evaporated milk
  • 1 x 395ml can sweetened condensed milk
  • 2 tsp finely grated orange rind
  • 4 cardamom pods, bruised
  • Orange zest, to serve
  • 300ml thin cream
  • 125g (3/4 cup) finely chopped palm sugar or
  • 125g (3/4 cup, lightly packed) brown sugar
  • 2 whole star anise
  • 0.63 gm ground cinnamon
Instructions:
  • Infuse saffron in boiling water for 5 minutes in a small heatproof bowl.
  • Place the evaporated milk, condensed milk, orange rind, and cardamom in a saucepan over medium-low heat. Stir and cook for 5 minutes until warmed through. Remove from heat, add the saffron mixture, and let sit for 1 hour to enhance flavors.
  • Pour the strained milk mixture into a jug, then divide it evenly among four 185ml (3/4-cup) metal timbale moulds or ramekins. Cover with plastic wrap and freeze for 6 hours, or until set.
  • For the spiced caramel sauce, mix cream, palm sugar or brown sugar, star anise, and cinnamon in a large frying pan. Bring to a boil over high heat. Stir and cook for 5 minutes until sugar dissolves and sauce thickens. Let it cool for 5 minutes before using.
  • Submerge each mould or ramekin in hot water for a quick 1-2 seconds, then invert kulfi onto plates. Sprinkle with orange zest and enjoy promptly with caramel sauce.

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