← Back to Search Results
Indian
Saffron Kulfi Recipe-1176

Photo by:
Comments: 0
 

Recipe

Kulfi is a kind of ice cream that is eaten all over India. This recipe uses condensed milk for convenience.

Yield: Makes 6–8 servings
Prep time: 10 Mins, Plus Freezing<Br>

Ingredients

  • Pinch saffron threads
  • ½ cup pistachios
  • One 14 oz (393g) can condensed milk
  • 1½ cups heavy cream

Special Equipment

  • 2 silicone ice cube trays

Directions

1. In a small bowl, soak the saffron threads in 1 tbsp boiling water for 2 minutes. Chop the pistachios roughly, and reserve a few to scatter on the top. Finely chop the remaining pistachios.

2. Mix the condensed milk and finely chopped pistachios together in a bowl. Stir in the saffron and its liquid.

3. Whip the cream until it holds soft peaks. Fold it into the saffron mixture until well combined. Fill the ice cube trays with the mixture. Freeze at least 4 hours, until completely set. When frozen, place the ice cube trays into zippered freezer bags and freeze until ready to serve.

4. To serve, unmold the kulfi out of the ice cube trays onto chilled plates. Sprinkle with the reserved pistachios and serve immediately.

Notes

Freeze for up to 1 month.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

412kcal (21%)
227mg (23%)
2mg (4%)
234mcg RAE (8%)
360mg
30mg
8g
37g
1g
40g
84mg (28%)
102mg (4%)
14g (72%)
26g (40%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
living-raw-food Living Raw Food
by Sarma Melngailis
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-provence-cookbook The Provence Cookbook
by Patricia Wells
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?