This recipe is adapted from Camellia Panjabi’s book, 50 Great Curries Of India, £14.99, published by Kyle Cathie.
- 4tbsp caster sugar
- 3 whole cardamom pods
- 2 x 400g tins evaporated milk
- around 12 strands saffron
- 3tbsp finely chopped pistachio nuts
- 3tbsp double cream
- fresh pomegranate seeds and chopped fresh mango, to serve
- You will need:
- 2 ice-cube trays
Put the sugar, cardamom and evaporated milk in a heavy-bottomed pan. Bring to the boil, then simmer for 10 minutes, stirring continuously. Remove from the heat, fish out the cardamom and add the saffron and pistachios. Leave to cool, stir in the cream, decant into a jug and pour into ice-cube trays. Freeze for 4 to 5 hours. Kulfi will keep in the freezer, covered, for 2 weeks.
To serve, put the fruit into small bowls and push out the cubes of kulfi on to the fruit.