← Nouns Cooking · Dessert Parlour

Ingredients

• 1 l full-fat milk
• 120 ml double cream
• 2 tsp Cornflour (cornstarch)
• 70 g Sugar
• ¼ tsp ground cardamom
• 1 pinch Saffron
• 40 g Pistachios, unsalted, chopped, plus extra to serve

Method

1. Take 3 tbsp of the milk and mix it with the cornflour in a cup. Pour the rest of the milk into a wide, heavy pan with the cream.
2. Bring to the boil over medium heat, then simmer for 35–40 min, stirring often and scraping the creamy skin from the sides back in, until reduced by about half.
3. Stir in the sugar, cardamom, saffron and pistachios and simmer for 2 min.
4. Stir the cornflour mix again, pour it in and cook, stirring, for 3–4 min until the mixture thickens a little more.
5. Cool completely, stirring now and then so no skin forms.
6. Pour into kulfi moulds, small cups or ice-lolly moulds, cover and freeze for at least 8 hours, until solid.
7. To unmould, dip briefly in warm water or roll between your palms. Slice and scatter with pistachios.

Tips

• A heavy pan and frequent stirring stop the milk catching; a slight caramel colour is fine and tastes lovely.
• Contains nuts. Kulfi isn't churned, so it should be dense and chewy, not light like ice cream.

Sources

Written in our own words after cross-checking these recipes:

Swasthi's Recipes Cook With Manali