|
Ingredients
|
Quantity
|
|
Milk
|
1 liter
|
|
Saffron strands
|
a few
|
|
Sugar
|
4 1/3 tbsp
|
|
Yellow color
|
2 to 3 drops
|
|
Green cardamom powder
|
a pinch
|
|
Cashewnuts – chopped
|
4 tsp
|
|
Pistachios – blanched and chopped
|
1 tbsp
|
Soak the saffron in one tbsp. water. Heat milk in a kadai (wok)
and keep stirring on medium heat for about 20 minutes, until reduced to
one-fourth.
Remove the milk from heat, add sugar and keep stirring until it is
completely dissolved. Mix in the soaked saffron, yellow color, 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 until
set. Remove from the freezer, remove the lid and serve immediately.
NOTES: This home made ice cream is set
and served in special earthenware cups
