If you’re planning on enjoying a curry this weekend, try Nitisha Patel’s kulfi recipe from her new book My Modern Indian Kitchen for the perfect pudding. The Indian equivalent of ice-cream, kulfi uses condensed milk to make it rich and thick, and the combination of mango and mint make a tropical treat.
3–4 saffron strands
500 ml full-fat milk
100 ml condensed milk
50 g caster sugar
2 teaspoons cornflour, dissolved in a little warm water
100 ml double cream
200 ml mango purée
15 large mint leaves, finely chopped, plus extra to serve
chopped pistachio nuts
dried rose petals
Soak the saffron strands in 2 tablespoons of the milk.
Meanwhile, pour the rest of the milk into a pan with the condensed milk and sugar, and gently bring to the boil. Simmer for 1 hour, stirring occasionally so that the mixture does not stick to the pan.
Once it has reduced by half, stir in the dissolved cornflour, ensuring that there are no lumps, and whisk into the hot kulfi mix. Simmer for 2 minutes, stirring occasionally and making sure that the mix does not stick to the pan. Add the double cream and saffron strands in milk. Mix in well.
Remove the pan from the heat and set aside to cool until the mix is no longer warm. Test with a clean finger.
Next, add the mango purée and the chopped mint and stir well to distribute the ingredients evenly. Transfer to a pouring jug and pour into the desired serving dishes or moulds (I like to use traditional Indian clay pots to serve the kulfi in, but glass tumblers work well too). Freeze for 2–3 hours.
Serve straight from the freezer, sprinkled with extra mint, chopped pistachio nuts and dried rose petals for decoration.
My Modern Indian Kitchen by Nitisha Patel (Ryland Peters & Small, £16.99) Photography by Clare Winfield