Servings: 4
Calories: 130kcal
Ingredients
- 1.5 litres whole milk
- 60-75 gram demerara sugar
- Few strands of saffron
- 50 gram pistachios roughly chopped
Instructions
- Add the milk to a wide pan with a thick bottom and bring it to boil on high heat.
- Turn down the heat and simmer until reduced to about one third of its original volume.
- Make sure to stirring the milk regularly so that it doesn't stick to the bottom of the pan.
- The milk will be ready once you notice the solids forming in the milk.
- Once you are left with about half litre of milk, mix in the chopped pistachios, sugar and saffron. Leave some pistachio aside for garnishing.
- Cook for another 4-5 minutes until the sugar dissolves completely.
- Bring the mixture to room temperature.
- Pour the mixture in ice cream molds.
- Keep some of the milk mixture aside for use as a garnish. Make sure to leave it in the fridge so that it doesn't go bad.
- Freeze the molds overnight or 5-6 hours at a minimum.
- When ready to serve, take out of the freezer few minutes before ready to serve. Briefly dip the molds in hot water to easily remove the kulfi from the mold.
- Slice the ice cream into 1-inch thick slices and garnish with the remaining pistachio and drizzle the milk mixture on the kulfi slices.
Video
Nutrition
Sodium: 1mg | Calcium: 13mg | Vitamin C: 1mg | Vitamin A: 52IU | Sugar: 16g | Fiber: 1g | Potassium: 128mg | Cholesterol: 1mg | Calories: 130kcal | Saturated Fat: 1g | Fat: 6g | Protein: 3g | Carbohydrates: 18g | Iron: 1mg
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