Devour every lick of the incredibly rich and creamy ice cream.
Kesar, Kaju Kulfi
Course: DessertCuisine: IndianDifficulty: easyServings
10
servingsTotal time
7
hours30
minutesKulfi is an Indian ice cream made with saffron, nuts and cardamom powder. Easy to make without an ice cream maker. Very rich, nutritious, and much enjoyed during the hot summer months.
Ingredients
Fresh Cream / whipping cream – 600 ml / 2½ cups
Condensed milk – 1 tin / 14 oz.
White bread -1 slice
Corn flour – 2 tbsps.
Cardamom powder – 1 ½ tsps.
Cashew chopped – 50gms / 1.75 oz.
Kesar (Saffron) – 20- 30 strands
Directions
- Soak saffron in 20 ml /1 oz. of cream for about 10 minutes.
- Remove the crust from all sides of the bread and cut the bread in small pieces.
- Blend bread pieces, about 100ml-150ml / 3.4 – 5 oz. cream, making smooth paste and set aside.
- Beat well the remaining cream, condensed milk and cardamom powder.
- Add the blended bread to the cream mix and beat for another 2 minutes.
- Stir in the soaked saffron.
- Now add the chopped cashew and just whizz it.
- Pour the mixture into Popsicle molds or in a cup / bowl.
- The cream mix should be of thick pouring consistency.
- If using a bowl, take cling film wrap and place it right over the cream covering it completely. Note: It is important that the cellophane wrap touches the kulfi mix (to avoid forming water crystals).
- Place it in the freezer. Leave it for about 7 hours for the kulfi to freeze completely.
- To serve – If the kulfi is in a mold, run lukewarm water under a tap to gently loosen its side to remove with the stick handle. Creamy kulfi is ready to lick.
Notes
- Replace cashew with almond, pistachio or coconut powder.
- Replace pistachios with finally chopped fruits like mangos or strawberries.
- Bread and corn flour are added to reduce the water crystallizing in kulfi during freezing.
- Either use bread or corn flour.
