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Saffron and Rosewater Kulfi

300 ml sweetened condensed milk
2 cups whole milk
1 cup whipping cream
2 tbsp cornstarch
4 pods cardamom, seeds taken out and crushed finely
Two to three generous pinches of saffron, dissolved in a little hot milk
3 tbsp rosewater
1 - 2 tbsp sugar (optional)
Pistachios, toasted and chopped, to garnish


To make the kulfi base, take ¼ cup milk out of the 2 cups of milk, and stir in the cornstarch, whisking to a smooth paste, adding a little more milk, if necessary.

Scrape the condensed milk into a deep pan, and whisk in the milk, cornstarch mixture, whipping cream and crushed cardamom seeds. Mix well, taste, and add a little extra sugar if you want it sweeter.

Over a medium heat, bring this mixture to the boil. Lower the heat a little, and cook, stirring often for roughly 10 minutes, until the mixture is fairly thick and coats the back of a spoon. It should have reduced by around a third too.

Whisk in the saffron and then the rosewater.

Take off the heat and refrigerate until cold. Pour into kulfi moulds or ramekins or a freezer safe container and freeze overnight or until firm.

If you are freezing in ramekins, put them in a bowl of hot water to loosen the edges a bit, before unmoulding.

Or, alternatively, churn in an ice cream machine until creamy.

Serve with the pistachios scattered over.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise