December 09, 2004

Sweet beginnings: Saffron Kulfi

I was contemplating which recipe to post first. What could be better than a sweet beginning, I thought. Though I don't have much of a sweet-tooth but a kulfi has always been my weakness. Love the ones Mom makes.... Mmmmm. This is my version of Saffron Kulfi.

1. Boil a liter of milk (preferably full cream) with 4T sugar in a heavy bottomed pan for 15-20 mins. Keep stirring all the while.

2. Add half a tin of condensed milk, lower the heat and keep stirring.

3. Add crushed cardamom seeds, chopped pistachos and slivered almonds.

4. Soak 2 pinches of saffron in a tablespoon of milk and keep aside for 10 mins. Add to the kulfi mizture and cook till it becomes thick.

5. Pour the mixture in a kulfi mould or an ice-tray. Freeze till done.

6. To get rid of the icicles from the kulfi, put the frozen kulfi in the blender. Whisk for a min and pour into the mould/tray again. Freeze till done. (This step is optional)

7. Serve garnished with saffron, almonds and pistachios.