Fig, Walnut and Saffron Kulfi2013-01-28
This traditional Indian dessert is the perfect end to your Asian inspired meal.
- 1 tsp saffron threads
- 1 tbs boiling water
- 395g can sweetened condensed milk
- 400ml can coconut milk
- 300ml thickened cream
- 2 cinnamon sticks
- 2 green cardamom pods, bruised
- 4 whole cloves
- 4 dessert figs, coarsely chopped
- 1/4 cup (30g) walnut halves, chopped
- 3/4 cup (125g) finely chopped palm sugar
- 300ml thin cream
- 2 whole star-anise
Combine saffron and water in a saucepan. Set aside for 10 minutes to infuse. Add condensed milk, coconut milk, cream, 1 cinnamon stick, cardamom and cloves. Bring to the boil over high heat. Reduce heat to medium-low. Cook, stirring, for 5-7 minutes or until mixture thickens slightly. Set aside for 1 hour to cool. Strain through a fine sieve into a metal container. Cover with foil and put in freezer for 3 hours or until almost set.
Use a metal spoon to quickly break up mixture, transfer to an electric mixer and beat until smooth. Add fig and walnut, and stir to combine. Spoon into six 2/3-cup (160ml) metal timbal moulds. Place in the freezer for 3-4 hours to set completely.
Combine sugar, cream, star-anise and remaining cinnamon in a large saucepan over high heat. Bring to the boil and cook, stirring, for 10 minutes or until sauce thickens.
Turn kulfi on to serving plates. Pour over hot sauce. Serve immediately.
For a variation, you can use dates instead of figs, and replace the walnuts with pistachios.