Kulfi

Method

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1. Bring the milk to the boil in a wide heavy pan, then turn it down to a steady simmer.

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2. Simmer 35 minutes, stirring every few minutes and scraping the skin from the sides back into the pan.

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3. When it has reduced by half, stir in the sugar, cardamom and saffron.

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4. Stir the cornflour slurry and pour it in, stirring hard, and cook 3 minutes until it thickens.

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5. Take off the heat and stir in most of the pistachios and almonds, keeping some back.

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6. Cool to room temperature, stirring now and then to stop a skin forming.

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7. Pour into kulfi moulds or small cups and freeze 6 hours, until solid.

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8. Dip the moulds in warm water for 10 seconds to turn them out.

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9. Scatter the reserved nuts over and serve at once.

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Chef’s Tips

• Scrape the skin back in as it forms.
• Reduced by half, not a third — that is what stops ice crystals.
• Ten seconds in warm water and it slides straight out.

Pairing Suggestions

• Falooda
• Rose syrup
• Fresh mango

Storage & Reheating

Keeps 1 month frozen, wrapped, without losing texture.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.