Kulfi

  • SDPA recipes
  • 1 minute (192 words)

Ingredients

  • 3 liters whipped cream

  • 3 teaspoons saffron threads

  • 24 cardamom pods

  • 6 cans condensed milk (397 grams)

  • 900 grams pistachios, unsalted, pealed

  • 60 plastic cups

  • 60 popsicle sticks

 

Recipe

Preparation:

  • Add half of the whipped cream to a saucepan with the saffron threads and cardamom pods. 

  • Heat the whipped cream until it boils. Turn off the flame and put the lid on the pan.

  • Let it cool off to room temperature and then put it in the fridge to cool completely.

  • In the meantime, chop the pistachios into little pieces.

Making the ice cream:

  • Pick the cardamom pods out of the cream and put the cream in a bowl.

  • Add the other half of the cream and whip until it’s almost stiff.

  • Add the condensed milk and mix well..

  • Stur ⅓ of the pistachios into the ice cream mix and divide between the molds.

  • Put in  the popsicle sticks and decorate with the leftover pistachios.

  • Let it freeze for a whole night.

Serving:

  • Warm the sides of the plastic cups a little bit with your hands and take the ice cream with the popsicle sticks from the cups. Serve immediately.