Pistachio, saffron and cardamom kulfi


Here is the recipe for true happiness.  Or as close as you might get... this pistachio kulfi is rich and delicious, a traditional Indian dessert first made in the courts of the Mughal Emperors in the 16th century using ice from the Himalayas.  

1 tin of sweetened condensed milk (395 grams)

Tin full of shelled, roasted pistachios

2 tins full of whipping cream

1/4 teaspoon of saffron strands

3 green cardamoms

Pour out the condensed milk into a bowl and use the empty tin as a measure for the rest of the ingredients.  Using a mortar and pestle crush 3-4 green cardamoms and save the seeds.

Fill tin with shelled, lightly roasted pistachios (around a cup) and then grind these in a blender with the cardamom seeds and saffron strands until the mixture is finely powdered. Whip 2 tins worth of cream until soft peaks form. Mix the pistachios with the condensed milk, then gently fold this mixture into the cream.  Cover bowl tightly and freeze until set.  This is traditionally a non-whipped ice cream, but you can also put it in an ice cream maker at this point if you want a lighter texture.