This authentic Indian dessert is an exotic and sumptuous treat. Creamy, with hints of spice, it is sure to please any sophisticated palate.
- 1⁄3 cup shelled pistachios
- 5 oz can + 12 oz can of evaporated milk
- 1⁄2 cup sugar
- Pinch of salt
- Pinch of saffron
- 1 tsp ground cardamom
- 1 pint heavy cream
Soak pistachios in water enough to cover for 2 hours. Drain. Add to blender along with the 5 oz evaporated milk, sugar, salt, saffron, and cardamom. Blend for a couple of seconds – not longer (you do not want froth), add rest of evaporated milk and blend on low for another 2 seconds. Slowly add heavy cream. Blend for another second and place in kulfi containers. Place in freezer overnight. Enjoy!