Indian-Style Mandelei (Kulfi)
Indian-style Mandelei (Kulfi) is a recipe with fresh ingredients from the spices category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 ml sweetened condensed milk
- 200 ml water
- 75 g crème double (60%)
- 75 g almond sticks
- 0.5 tsp ground cardamom
- 6 saffron strands
- 2 drops rosewater
- 100 g pasta (e.g., spaghetti)
- Salt
- 2 tbsp powdered sugar
- 8 saffron strands
- 25 g chopped pistachios
- 1 tbsp chopped almonds
Instructions
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1.
Bring the condensed milk, 200 ml water, crème double, almond shards, cardamom powder and saffron strands to a boil; simmer for 15 minutes over low heat. Stir in rosewater. Let the almond-spice milk cool and refrigerate uncovered for 3 hours. Then remove from the freezer and whisk with a mixer. Pour the mixture into four molds and freeze again covered for another 3 hours.
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2.
20 minutes before serving, cook the pasta according to package instructions in salted water until al dente. Drain and shock in cold water. Heat butter in a wide pan; reheat the noodles in it and sprinkle with powdered sugar. Serve the ice cream on dessert plates and arrange the sugared noodles beside it. Garnish with saffron strands, chopped pistachios and almonds as desired.
