Kulfi

Like all other Pakistani dessert, Kulfi, the Pakistani ice-cream, must have milk, sugar and cardamom. Similar tasting to Phirni, Kheer, Rasmallai, Kulfi is everybody’s favourite eaten like a lollypop on a stick or in stemmed dessert dish if eating in a restaurant. In this particular instant, I prefer it plain, without the embellishment, though to make it more glamorous you could add saffron, rose petals, rose water, orange flower blossom, pistachios, almonds chunks, mango pulp and even chocolate! For a dinner party, you can build up your guest’s excitement by freezing within a surprise – a Swarovski ring, a chocolate gold coin, real coin, a love heart sweet or whatever! As children, we fought each other to find a coin, the equivalent of 50p! It was fun.

INGREDIENTS

200ml evaporated milk

200ml condensed milk

200ml double cream

3 cardamom – seeds crushed into fine powder

100g golden caster sugar

250g ground almond (ready bought!)

MEHOD

1.Blitz everything in a blender till smooth.

2. Pour either into a plastic container with a lid or in individual kulfi moulds.

3. Freeze overnight or for at least 6 hours if in a hurry.

It’s a perfect cooling anecdote after a spicy meal. No excuses are needed in any case to enjoy this delicious ice-cream. And watch the frenzy if your guests are expecting a surprise!