Malai pista kulfi (serves 3)

Chef Ankur Chakraborty, Zafran, Ma­rina Mall

Friday - - Society Living Leisure -

Prep time: 1 hour Freez­ing time: 3-4 hours Ingredients 2 litres full cream milk 1/2 cup chopped pis­ta­chios 1 1/2 tsp green car­damom pow­der 1 1/2 cup sugar pinch saf­fron 200ml fresh cream

Method 1. Bring milk to a boil in a heavy-bot­tomed pan. Lower heat and sim­mer un­til milk re­duces by half. Stir oc­ca­sion­ally to en­sure it does not burn on bot­tom of pan. 2. Add pis­ta­chios to milk and sim­mer un­til mix­ture re­duces to one-third of quan­tity. 3. Add car­damom pow­der, sugar and saf­fron. Mix un­til sugar dis­solves com­pletely. Take mix­ture off heat and cool to room tem­per­a­ture. 4. Add cream and stir un­til mix­ture has smooth con­sis­tency. 5. Pour mix­ture into moulds or into a con­tainer with a tight lid. Freeze un­til set. Serve with a gar­nish of pis­ta­chio sliv­ers or chopped fresh fruit.

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