Almond Saffron Kulfi

Thinai Agency1 min read
Almond Saffron Kulfi

Creamy Almond Saffron Kulfi

Serves 4–5

Ingredients

• Full-fat milk – 500 ml

• Skayaa Almond Saffron Syrup – 3 tbsp

• Milk powder – 2 tbsp

• Cardamom powder – ¼ tsp

• Almond slivers – 1 tbsp

• Saffron strands – a few

Method

  1. Add milk to a heavy-bottomed pan and bring to a gentle boil.

  2. Add milk powder and whisk well to prevent lumps.

  3. Simmer on low flame for 10–12 minutes, stirring occasionally, until the milk becomes slightly reduced and creamy.

  4. Add Skayaa Almond Saffron Syrup and cardamom powder, mixing well.

  5. Fold in almond slivers and saffron strands.

  6. Allow the mixture to cool completely.

  7. Pour into kulfi moulds and freeze for 6–8 hours, or until completely set.

  8. Unmould and garnish with extra almond slivers and saffron strands before serving.

Chef's Tip

Run the kulfi mould briefly under lukewarm water for 5–10 seconds to help release it cleanly and effortlessly.