Brùléed kheer with kulfi
Haris Imamović and Alayo Oloko
Saffron Kulfi (6-8 servings)
Ingredients
1 ¼ cups evaporated milk
1 ¼ cups heavy cream
5 tablespoons sugar
4 ounces pistachios, finely ground
A pinch of saffron threads
Chopped pistachios to serve
4 ounces of Mango (can be frozen, puree, or whole)
Steps
Pour the evaporated milk, cream, and sugar into a saucepan and bring the mixture to a gentle boil, stirring it fairly frequently to ensure it doesn’t stick to the bottom of the pan.
When it starts to boil, turn the heat down, add the ground pistachios and saffron, and simmer for around 5 minutes.
Transfer to a bowl and leave to cool down, then put in the fridge. When it is cold, pour into kulfi molds or a freezable container, cover and freeze for 2 to 3 hours.
To remove the kulfis from their molds, dip them into hot water for a second, turn them upside down over a plate, and give them a sharp tap on the top.
Serve with a sprinkling of chopped pistachios.
Rice Kheer (10 servings)
Ingredients
½ cup rice
2 teaspoons ghee
6 green cardamom pods
2l whole milk
8 tbsp sugar
6 tbsp chopped cashews and almonds (3 each)
3 teaspoons rose water
Steps
Rinse rice. Soak for 20 minutes and then drain.
Heat a pot on medium heat, add ghee, rice and crushed cardamom pods. Toss around until aromatic.
Add the milk and bring to a boil (while stirring)
After it has come to a boil, lower heat and simmer for 25 minutes, stirring frequently. Should become thicker and rice should look cooked.
Add in sugar and nuts. Cook for 5 more minutes.
Remove from heat and add in rose water.
(to serve) generously spoon kheer at the base of a glass cup, adding a slice of kulfi. sprinkle brown sugar on kulfi and brûlée. Finish with sliced pistachios.
