Cardamom and orange sharbat kulfi recipe
"Sharbats were flavoured sweet and sour drinks that were cooling and refreshing as well as zingy. This take on kulfi takes the flavours of a sharbat but made in a quick and easy way, more like a light gelato."
This recipe requires additional time for freezing - around 3 hours.
Ingredients
- 5 large oranges, juice only (should total around 400ml)
- 120 g caster sugar
- 2 oranges, rind only
- 3 tsp cornflour
- 800 ml milk
- 0.5 tsp cardamom powder
- 1 pinch salt
- 2 tbsp crème fraiche or double cream (optional)
- 1 handful chopped pistachios
- 5 large oranges, juice only (should total around 400ml)
- 4.2 oz caster sugar
- 2 oranges, rind only
- 3 tsp cornflour
- 28.2 fl oz milk
- 0.5 tsp cardamom powder
- 1 pinch salt
- 2 tbsp crème fraiche or double cream (optional)
- 1 handful chopped pistachios
- 5 large oranges, juice only (should total around 400ml)
- 4.2 oz caster sugar
- 2 oranges, rind only
- 3 tsp cornflour
- 3.4 cups milk
- 0.5 tsp cardamom powder
- 1 pinch salt
- 2 tbsp crème fraiche or double cream (optional)
- 1 handful chopped pistachios
Details
- Cuisine: Indian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Combine the orange juice and 3 tbs. of the sugar in a small saucepan. Stir over medium heat until the sugar dissolves. Bring to the boil, and cook, uncovered, over medium heat for 10-15 minutes or until reduced to a sticky syrup, there will only be around 80ml left. Leave to cool.
- Pour 50ml of the milk into a small bowl and stir in the cornflour and stir until dissolved. Pour the rest of the milk into a large, thick-bottomed pot with the sugar, pinch of salt, cardamom and orange rind and bring to a boil, stir often and make sure you scrape the base so the milk does not catch and burn.
- Simmer, stirring often until the milk reduces to 500ml. Pour in the cornflour as you stir and cook stirring as it comes back to the boil and thickens, around 5-7 minutes. It should be like custard. Take straight off the heat and leave to cool.
- Stir in the orange syrup and mix well, add the crème fraiche or cream if using along with the pistachios and pour into a freezer proof container, cover and chill. Then place in the freezer until frozen, around 3 hours.
- Take out and blend the whole thing to make it smooth then replace in the freezer for another few hours or until frozen. Alternatively, churn in an ice-cream maker until done.
- Allow to soften for 10-15 minutes before serving.
Photography ©LISA LINDER
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