Mughlai (Delhi & Lahore)
Kewra Kulfi (Indian Ice Cream)
A South Asian ice cream of almonds and pistachio nuts, flavoured with cardamom and saffron and simmered on the stove.
25 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 5 min · Cook 20 min · 25 min total
- easy
- 1
Heat the milk in a large sauce pan, until it reduces to half. Add grounded cardamom, strands of saffron, Kewra essence, sugar& nuts.
- 2
Boil until the milk thickens. Allow it to cool and then pour into an ice cream mould. Top with the remaining pistachio nuts and place in the freezer for 4-5 hours.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
