Saffron Cardamom Kulfi

A creamy, rich Indian dessert originating from the city of Old Delhi, made with saffron-infused milk, cardamom, and a touch of rosewater, perfect for warm summer evenings.

🛒 Ingredients

• 2 cups milk
• 1 can heavy cream
• 1 cup granulated sugar
• 1/2 tsp cardamom powder
• 1/2 tsp saffron threads
• 1 tbsp rosewater
• 1/2 cup chopped pistachios
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 2 tbsp ghee

👨‍🍳 Instructions

1. 1

   Step 1: In a medium saucepan, combine milk, heavy cream, sugar, cardamom powder, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.

2. 2

   Step 2: Reduce the heat to low and let simmer for 10 minutes, stirring occasionally.

3. 3

   Step 3: Remove the saucepan from the heat and add the saffron threads, letting it steep for 10 minutes.

4. 4

   Step 4: Strain the mixture into a clean saucepan, discarding the saffron threads.

5. 5

   Step 5: Add the chopped pistachios, rosewater, and unsalted butter to the strained mixture. Stir until well combined.

6. 6

   Step 6: Let the mixture cool to room temperature.

7. 7

   Step 7: Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.

8. 8

   Step 8: Once the kulfi is churned, transfer it to an airtight container and freeze for at least 2 hours.

9. 9

   Step 9: To serve, scoop the kulfi into bowls and garnish with additional chopped pistachios and a drizzle of ghee, if desired.

10. 10

    Step 10: Serve immediately and enjoy!

💡 Pro Tips

To achieve the perfect kulfi texture, make sure to freeze the mixture for at least 2 hours. To avoid ice crystal formation, do not over-churn the mixture. Store the kulfi in an airtight container in the freezer for up to 3 days.

📊 Nutrition per Serving