READY IN: 15 mins       SERVES:6

Scarlet Saffron kulfi


  • 1 tbsp boiling water
  • 1/2 tbsp of saffron threads
  • 1L (4 cups) evaporated milk
  • 335g caster sugar
  • 50g pistachio kernels, finely chopped
  • 50g blanched almonds, finely chopped
  • 3 ripe mangoes, to serve
  • 1 tbsp caster sugar, extra, to serve


  1. Combine the saffron and the warm milk in a small bowl, mix well and keep aside.
  2. Combine the cornflour and 2 tbsp of water in a bowl, mix well and keep aside.
  3. Heat the milk in a deep non-stick pan and boil on a medium flame for 6 minutes, while stirring occasionally.
  4. Add the cornflour-water mixture and sugar, mix well and cook on a slow flame for 25 minutes, while stirring occasionally and scrapping the sides.
  5. Switch off the flame and allow the mixture to cool completely.
  6. Once cooled, add the saffron-milk mixture and cardamom powder and mix well.
  7. Pour the mixture into 8 kulfi moulds and freeze overnight.
  8. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out.
  9. Serve immediately.