Article 19 – Saffron

by / Saturday, 25 August 2018 / Published in Intact Corner

My favourite spice is saffron. It is one of the most precious spices in the world. These are thread like red stigmas are quite literally the stuff of legend. It comes from a flower called ‘saffron crocus’.

• Pinch saffron threads
• ½ cup pistachios
• One can of condensed milk
• 1½ cups heavy cream
• A kulfi mould cone or an ice cube tray
• Ice-cream stick if using kulfi mould.
1. In a small bowl, soak the saffron threads in 1 tbsp boiling water for 2 minutes. Chop the pistachios roughly, and reserve a few to scatter on the top. Finely chop the remaining pistachios.{if want to}
2. Mix the condensed milk and finely chopped pistachios together in a bowl. Stir in the saffron and its liquid.
3. Whip the cream until it holds soft peaks. Fold it into the saffron mixture until well combined.
4. Fill the ice cube trays or the mould with the mixture. Freeze at least 4 hours, until completely set. When frozen, place the ice cube trays or the mould into freezer and freeze until ready to serve.
5. To serve, unmold the kulfi out of the ice cube trays onto chilled plates. Sprinkle with the reserved pistachios and serve immediately.
6. Have it in dry summer {or any other season} and enjoy.


Nidhi V . Navani, IX B

Love Dale Central School