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Street-side kulfi
Serves 6-8 Desserts and puddings
Ingredients
- 5–6 green cardamom pods, cracked open, seeds extracted and ground
- 397g can sweetened condensed milk
- 500ml whole milk
- 4tbsp ricotta
- 5tbsp dried whole milk powder
- 1tbsp cornflour
- large pinch saffron threads
- 1½tbsp pistachios, finely ground using a pestle and mortar to make 2tbsp
- 1tbsp ground almonds
- honey or sugar, to taste (optional)
- poppy seeds, to decorate
Method
Put the cardamom, condensed milk, milk, ricotta, milk powder and cornflour in a blender or food processor and blend until combined. Pour the mixture into a pan and heat over a low heat, stirring regularly. Keep stirring and cooking for around 15–20 minutes until the mixture thickens.
Stir in the saffron, half the ground pistachios and half the ground almonds. Let them warm through, then take the pan off the heat. When cooled slightly, taste and sweeten with honey or sugar, if using, then leave to cool to room temperature.
To make kulfi on a stick, make cones from baking paper, then stand each cone upright in a small glass and fill with the cooled mixture. Transfer to the freezer for an hour or two to semi-freeze before inserting a lolly stick. Alternatively, pour the cooled mixture into kulfi moulds, then seal and freeze overnight.
When ready to serve, if using paper cones, gently peel the paper away. If using moulds, dip them into warm water to help ease out the kulfi. Roll the kulfi through the poppy seeds and the remaining pistachios and almonds to decorate, then eat immediately.
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