Saffron Cardamom Panna Cotta Kulfi

A unique Indian dessert that combines the creaminess of panna cotta with the traditional flavors of kulfi ice cream, infused with the warmth of saffron and cardamom. This dessert originates from the city of Jaipur and is typically served on special occasions.

🛒 Ingredients

• 2 cups milk
• 1 cup heavy cream
• 1/4 cup sugar
• 1/2 teaspoon saffron threads
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon pista seeds
• 2 pieces green cardamom
• 1 tablespoon rose water
• 1/4 cup pistachios
• 1/4 teaspoon almond extract

👨‍🍳 Instructions

1. 1

   Step 1: In a medium saucepan, combine the milk, heavy cream, sugar, saffron threads, and ground cardamom. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

2. 2

   Step 2: Remove the saucepan from the heat and let it steep for 10-15 minutes to allow the saffron to infuse.

3. 3

   Step 3: Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the solids.

4. 4

   Step 4: Stir in the rose water and almond extract.

5. 5

   Step 5: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 hours or overnight.

6. 6

   Step 6: Once the mixture is chilled, pour it into individual serving cups or a 9x13 inch baking dish.

7. 7

   Step 7: Cover the cups or dish with plastic wrap and freeze for at least 2 hours or until firm.

8. 8

   Step 8: Just before serving, sprinkle the pistachios and pista seeds over the top of the panna cotta.

9. 9

   Step 9: Serve the panna cotta chilled, garnished with additional pistachios and pista seeds if desired.

10. 10

    Step 10: Enjoy!

💡 Pro Tips

To ensure the panna cotta sets properly, make sure to not overmix the mixture before refrigerating it. Also, be careful when adding the rose water as it can make the mixture too watery. To prevent the pistachios and pista seeds from getting soggy, sprinkle them over the panna cotta just before serving.

📊 Nutrition per Serving