Walnut Milk And Saffron Kulfi

Kulfi is essentially a denser and creamier version of traditional ice cream. Made with milk that has been boiled down until it is thick and reduced to half and flavourings such as walnut, saffron, and candied fruits, kulfi is a rich and indulgent treat. Kulfi is typically served moulded into small conical shapes and is enjoyed throughout the year but is especially popular during the hot summer months as a refreshing and cooling dessert.

Serves

Time

1 hour + overnight freezing

Recipe By

Chef Varun Inamdar

Ingredients

For Walnut Milk
1 cup untoasted California walnuts
2 cups water
1 cup cold water

For Kulfi
Large pinch of saffron threads
A few drops of yellow food-grade colour
1 cup khoya
4 cups walnut milk
1 cup castor sugar

Toppings
1/4 cup California walnuts, chopped roughly
2 tbsp candied fruits

Method

For Walnut Milk
1. Soak a cup of untoasted California walnuts for 2 hours in 2 cups of water.

2. Strain and rinse walnuts well. Transfer to a blender with 1 cup of cold water. Blend on high for a minute.

3. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk.

4. Transfer to a glass jar and store in the refrigerator. This gives you 2 cups of walnut milk.

For Kulfi
1. Pour walnut milk into a heavy-bottomed pan. Allow it to boil till it reduces to half its original quantity. Add khoya, sugar, saffron threads, yellow food colour and chopped walnuts.

2. Stir well. Keep aside.

3. Pour the mixture into freezer-proof candy moulds/trays or in an ice cream box.

4. Place in the freezer overnight to firm.

5. Quickly dip the base of each mould in hot water to loosen the kulfi and place it on serving plates.

6. Garnish with some more walnuts, candied fruits and saffron strands, if needed.