Amritsar Kulfi Malai Creamy Frozen Dessert

Method

1. 1

   Heat the milk: Pour 1.5 litres full-fat milk into a wide, heavy pot. Bring to a full boil on medium-high heat, stirring to prevent scorching on the bottom.

2. 2

   Reduce on medium heat: Once boiling, reduce to medium. Cook stirring every 3 to 4 minutes for 35 to 40 minutes until the milk is reduced to approximately 1/3 of its original volume — about 500 ml. The milk will become progressively thicker and creamier.

3. 3

   Scrape the sides: Every 10 minutes, scrape the milk solids collecting on the sides back into the pot — these add thickness.

4. 4

   Add sugar: When the milk is very thick, add sugar. Stir until completely dissolved.

5. 5

   Add saffron: Add the saffron-steeped milk. Stir.

6. 6

   Add cardamom: Add cardamom powder. Stir.

7. 7

   Add ground nuts and rose water: Add coarsely ground pistachios and almonds. Add rose water if using. Stir.

8. 8

   Cool: Remove from heat. Cool to room temperature — about 30 minutes.

9. 9

   Pour into moulds: Pour into kulfi moulds or small steel cups. Cover each tightly with foil. Insert a stick if desired.

10. 10

    Freeze overnight: Freeze for minimum 8 hours or overnight. To unmould, hold the mould under running warm water for 10 seconds then pull the stick.

11. 11

    Note: Amritsari kulfi from the Hall Bazaar area of Amritsar is considered by aficionados to be among the finest in India — the kulfi vendors of Hall Bazaar near the Golden Temple have been operating for over 100 years. The Amritsari version is distinguished by the more thorough reduction of the milk (further than most versions) and the generous use of kesar (saffron) from Kashmir which turns the kulfi a vivid golden colour.