After a hot curry there's nothing like a cool serving of Kulfi to calm the taste buds. If you haven't tried it before do give it a try - it's similar to ice cream but a little denser.

Serves: 2


  • 300ml evaporated milk

  • 300ml double cream

  • 50g shredded un-blanched almonds

  • 300ml condensed milk

  • 3 cardamom pods - crushed


1. Pour the evaporated milk, condensed milk and double cream into a saucepan. Add the cardamom pods and warm over a gentle heat. Bring up to the boil and remove from the heat. Leave for 10 minutes while cardamom flavours infuse.

2.  Strain through a sieve into a mixing bowl and whisk by hand for a minute or so to remove any lumps. Leave to cool. Stir in the almonds and then pour into a plastic container and freeze overnight.

3.  To serve use an ice cream scoop to spoon into bowls (a couple of small scoops per person should be sufficient as it's fairly sweet) and garnish with shredded almonds.

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