Almond and Pistachio Kulfi

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/2 tsp Cardamom, powder
  • 1 pinch Saffron

• Nuts & Seeds

  • 1/4 cup Almonds
  • 1 1/4 Pistachio

• Dairy

  • 3/4 cup Condensed milk
  • 1 cup Heavy cream
  • 1 cup Whole milk

Found on feedyourtemptations.com

Description

Ingredients

• 1 cup Heavy cream
• 1 cup Whole Milk
• ¾ cup Condensed Milk
• ½ teaspoon cardamom powder
• ¼ cup Almonds, blanched (skin removed)
• ¼ Pistachios, blanched
• pinch of Saffron (optional)
• Additional pistachios for garnish (optional but recommended)

Directions

• Add the blanched almonds + pistachios into a jar of a mixer or food processor along with ½ cup of milk and grind it to a smooth paste. Transfer into a mixing bowl.
• To the same mixing bowl, add heavy cream + remaining milk + condensed milk + cardamom powder. (If using saffron, add it to a tablespoon of warm milk and keep it aside for 5-10 minutes. Add this to the ice-cream mixture). Mix well and adjust the sweetness as needed by adding more condensed milk.
• Transfer into kulfi molds, popsicle molds, small plastic cups or shallow freezer safe dish and let it sit for 3-4 hours. Add the popsicle stick once the kulfi is half set.