- Home
- Recipes
- Baking and desserts
- Street-side kulfi
Street-side kulfi
- Sumayya Usmani
Save recipe
Serves 6 - 8
Easy
Prep: 15 mins
Cook: 6 mins
plus overnight freezing
0 reviews
loading...
Get 5 months for £5 when you subscribe today
This Pakistani dessert combines cardamom, sweetened condensed milk, ricotta and saffron – roll in ground pistachios for an extra flourish
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Spiced coffee kulfi
A star rating of 0 out of 5.0 ratings
Raspberry and rosewater kulfi with toasted almond sprinkles
A star rating of 0 out of 5.0 ratings
Besan ladoos
A star rating of 0 out of 5.0 ratings
Try Sumayya Usmani's kulfi, then check out our mango shrikhand, gulab jamun, raspberry and rosewater kulfi, or spiced coffee kulfi. Now try our recipes for Eid.
This is a recipe that Sumayya shared as part of her guide to Pakistani cuisine. Check it out to learn about the aromatic flavours of this diverse South Asian country, including Sumayya's recipe for prawn karahi and Bundoo Khan-style chicken boti tikka.
Street-side kulfi recipe
Ingredients
Nutrition
-
5-6 green cardamom pods
seeds extracted and ground
-
397g tin of sweetened condensed milk
-
500ml whole milk
-
4 tbsp ricotta
-
5 tbsp dried whole milk powder
-
1 tbsp cornflour
-
large pinch of saffron threads
-
1½ tbsp pistachios kernels
finely ground
-
1 tbsp ground almonds
-
1 honey or sugar
to taste (optional)
-
1 poppy seeds
to decorate
Nutrition: per serving
- kcal269
- fat11.1g
- saturates5.7g
- carbs33.1g
- sugars31.3g
- fibre0.3g
- protein9.1g
- salt0.2g
Ad
Method
-
step 1
Whizz the cardamom, milks, ricotta, milk powder and cornflour in a blender or food processor until combined. Pour the mixture into a pan and warm over a low heat, stirring for 15-20 mins or until the mixture thickens. Stir in the saffron, half the pistachios and half the almonds. Let them warm through, then take the pan off the heat.
-
step 2
When the mixture has cooled slightly, taste it and adjust the sweetness by adding honey or sugar, if you like, then leave to cool to room temperature.
-
step 3
Pour the cooled mixture into kulfi moulds, then seal and freeze overnight. You could also use cones made from baking paper to make kulfi on a stick: stand each cone upright in a small glass and pour in the mixture to the top of the cone. Let them semi-freeze for an hour or two before inserting a lolly stick into each one.
-
step 4
When ready to serve, if using moulds, dip them into warm water to help ease out the kulfi. If using paper cones, gently peel the paper away. Roll the kulfi through the poppy seeds and the remaining ground pistachios and almonds to decorate, then eat straightaway.
More ways with cardamom
Authors
Sumayya UsmaniFood writer
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue