Kulfi

Indian desserts are usually infused with a hefty dose of cardamom, and kulfi is no exception. Cardamom is gorgeously floral and cuts through the rich, seductive coconut. I use turmeric here as saffron is quite dear, but if you do have some in your pantry, just pop two or three threads into the saucepan as you bring the coconut milk to the boil, in place of the turmeric.