Cashew Kulfi

8:42 PM Chandra Karthikeyan 0 Comments

  • Full cream milk - 1 cup
  • Fresh cream - 200 gm
  • Sugar - 3/4 cup
  • Cashew - 200 gm
  • Saffron strands - few
  • Boil milk till it reduces to half. Take cashew in a zip-lock bag and beat it with spatula so that it will be coarsely grounded. In a cup, take 1 tbsp milk and add saffron strands, keep this aside.
  • Add sugar and fresh cream to the boiling milk, when the sugar completely dissolves, add cashew and saffron milk.
  • Let it rest for 15 minutes and pour in kulfi mould ( as i don't have mould, i used tumbler) and freeze it for 6 or more hours.
  • Before serving, remove kulfi from freezer and let it rest for 5 minutes. Insert a lolly stick in the kulfi and slowly push it out. 
  • You can eat from the stick or slice it and enjoy.


Thanks for your wonderful comments