Street-side kulfi, Mummy’s style

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Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
Andaza: A Memoir of Food, Flavour and Freedom in the Pakistani Kitchen

By Sumayya Usmani

Published 2023

  • About

You can find kulfi moulds at some Asian shops and kitchenware suppliers but making the cones with baking paper is a lovely thing to do – it gives the kulfi the tapered shape I remember from the kulfi vendors on the streets of Karachi.

Ingredients

  • 5-6 green cardamom pods, cracked open, seeds extracted and ground
  • 1 × 397 g (14 oz) tin of sweetened condensed milk

Method

  • Place the cardamom, condensed milk, milk, ricotta, milk powder and cornflour in a blender or food processor and blend until combined. Pour the mixture into a saucepan and heat over low heat, stirring regularly. Keep stirring and cooking until the mixture thickens, about 15–20 minutes.
  • Stir in the saffron, half of the ground pistachios and half of the ground almon