Kulfi is an ice cream-like dessert that’s eaten all over the Indian subcontinent. Traditionally made by boiling down milk slowly until it condenses and sweetens, but this is a quick version using shop-bought condensed milk flavoured with saffron and cardamom.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
491
Ingredients
6 cardamom pods
100 ml whole milk
large pinch saffron
300 ml double cream
397 g tin condensed milk
To serve, optional
25 g pistachio kernels, roughly chopped
1 Tbsp. edible rose petals
Directions
Step 1Using a pestle and mortar, bash the cardamom pods to break the husks. Pick out the black seeds (keep the husks) and roughly grind. In a small pan mix the ground cardamom, the husks, milk and saffron. Heat gently until steaming with just a few bubbles gathering around the edges, then remove from heat and leave to infuse for 1hr.
Step 2Strain the infused milk into a bowl (discard the spices). Add the cream and condensed milk. Using a handheld electric whisk, beat until slightly thickened and very frothy, about 5min. Divide between 6 x 175-200ml freezer-safe pudding or dariole moulds. Freeze for at least 6hr, ideally overnight.
Step 3To serve, remove the moulds from the freezer. Fill a bowl with just-boiled water from the kettle. Working one at a time, carefully dip a mould into the hot water for 4-5sec, dry the outside then run a knife around the inside to help release with the release. Invert on to a small plate and give the mould a sharp tap to ease out the kulfi. Repeat unmoulding with remaining moulds.
Step 4Scatter over the pistachios and rose petals, if using, and serve immediately.
Get ahead: Prepare to end of step 2 up to a month ahead. Once frozen, cover with foil. Complete recipe to serve.
GH Tip: To make mango kulfi, reduce the cream and condensed milk by 100g each and replace with 200g puréed mango.
Per serving:
Calories: 491
Protein: 7g
Fat: 35g
Saturates: 21g
Carbs: 37g
Total sugars: 37g
Fibre: <1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
