• 1 litre whole milk
• 1 can sweet condensed milk
• 50 g dried whole milk powder
• 300 g ricotta
• 1 tbsp Acacia honey
• 1 tbsp cornflour, made into a thin paste with water
• 50 g chopped pistachios
• 60 g soft figs, chopped. (either fresh or preserved)
• 1 tsp vanilla extract
• 1 pinch saffron
• 1 tsp ground cardamom

Heat a saucepan over medium heat and boil the litre of whole milk until it reduces a bit (15-20) minutes.

Add the can of condensed milk, stir for a while until dissolved.

Now add the ricotta, powdered milk , honey and stir continuously until dissolved.

Finally add the cornflour paste and stir until the milk mixture is thick.

Add saffron, vanilla, figs and pistachios and cook for about 5 minutes, stirring continuously.

Take off heat and cook for about 10 minutes. Pour into Kulfi moulds or parchment paper cones with a stick and allow to rest for 10 minutes – pop into a freezer for 7-8 hours or overnight.

To serve, if using Kulfi moulds, leave outside for a few minutes then warm with hands and allow Kulfi to slip out, sprinkle with a chopped pistachio and serve immediately.

by Pak101.com (few years ago!) / 1014 views