Kujja Kulfi This
home made ice cream is set and served in special earthenware cups
30 minutes plus freezing time
1 litre milk
a few strands of
4 1/3 tbs (65 g) sugar
2-3 drops yellow colour
a pinch of green
4 tsp (20 g) cashewnuts,
1 tbs (15 g)pistachios,
blanched and chopped
SOAK the saffron in one tbs water.
Heat milk in a kadai (wok) and keep stirring on medium heat for
about 20 minutes, till reduced to one-fourth.
Remove the milk from heat, add sugar
and keep stirring till it is completely dissolved. Mix in the
soaked saffron, yellow colour, cardamom powder and the nuts.
Pour into earthenware moulds (kujja),
cover with a lid and seal with the dough. Place the moulds in a
freezer for one-and-a-half hours or till set. Remove from the
freezer, remove the lid and serve immediately.