With Eid coming up next week, I’m dreaming of milky goodness like Kheer, Sheer Khurma and Ras Malia. Phoenix reminds me of Karachi, the tiled roofs, concrete homes, the date tree’s, the heat!! There’s a sense of peace here, or maybe its my state of mind. I’m feeling whole again, that inner restlessness is quietening down and focusing is becoming easier.

This is an excellent recipe for Kulfi. Its creamy and sweet with a delicate flavor and scent of cardamom. I may try some saffron next time. Traditional nuts used are Pistachios and Almonds.   I dint have any pistachios at hand so I used cashews and almonds.This recipe is inspired by Shayma from The Spice Spoon. You can find her recipe here.

Ingredients:

2 cups heavy whipping cream

1/2 cup almonds

1/2 cup cashews

1 1/2 tsp fresh ground cardamom

1/4- 1/3 cup of sweetened condensed milk

Method:

Grind the cashews and almonds in a blender till its almost flour consistency. It should still be a little toothy.

Heat the heavy cream in a heavy bottomed saucepan on a medium flame, till some bubbles rise to the surface. Add the powdered cardamom and nuts. Cook this on a low – medium heat till the mixture is almost boiling. Stir frequently while it cooks, so that the milk doesn’t stick to the bottom of the sauce pan. Add the condensed milk and continue cooking and stirring. Once its thick and coats the back of a wooden spoon, the kulfi is ready to be placed into molds.

Freeze at least overnight. This made 7 kulfi’s for me.