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Saffron and Almond Kulfi

Updated on January 19, 2016

Almond infused with saffron flavour Icecream


Saffron threads:1/2 tsp( toasted in a deep frying pan on high heat)


Ground rice:1tbsp

Ground almonds:1/2tbsp

Canned evaporated milk:225ml

Double cream:225ml

Caster sugar:2tbsp

Chopped toasted blanched almonds:2tbsp


Add milk to a frying pan and saffron threads over medium heat.

Heat till bubbles appear at the edges.

Remove and allow the saffron flavour to infuse for around 15 minutes.

Now combine the ground rice and the ground almonds in a heatproof/freezerproof container and put it in the freezer.

Reheat the milk and saffron until the bubbles appear at the edges.

Now blend the almond mixture with the saffron milk until smooth.

Pour the evaporated milk into a pan and bring to a boil while stirring.

Remove the pan and stir in cream and sugar into the milk mixture.

Return the pan to medium heat and stir constantly for 5-10 minutes but dont boil.

Allow the milk mixture to thicken.

Now allow it to cool and stir it frequently.

Pour the milk mixture into a freezerproof container and freeze for 30 minutes.

Then beat up any ice crystals forming.

Repeat after every 30 minutes till icecream is thick and almost firm.

Now divide the mixture into 4 kulfi moulds.

Cover and freeze until solid.

To remove the kulfi,rub a cloth dipped in hot water on the sides of the moulds.

Then invert on a plate and garnish with toasted almond slivers.



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