Three different shaped containers full of coffee kulfi

Spiced coffee kulfi

Name: Spiced coffee kulfi
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 240ml double cream; 400g tin evaporated milk; 400g tin sweetened condensed milk; 1 tbsp instant espresso or coffee granules; 2 green cardamom pods cracked; 1 cinnamon stick; 1-2 star anise; 35g toasted hazelnuts roughly chopped

Nik Sharma

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Serves 6

Easy

Total time: 1 hr and 15 mins

+ Steeping + Freezing

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Nik Sharma's Indian frozen dessert is flavoured with coffee, cardamom, cinnamon and star anise. A perfect kulfi should contain ice crystals, so look out for them!

Gluten free

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Alternatives

Complete the dish

Make this spiced coffee kulfi, then check out our raspberry and rosewater kulfi, street-side kulfi, gulab jamun, frozen chocolate cheesecake and more frozen dessert recipes. Looking for a refreshing chilled beverage? Try our iced coffee, iced latte or iced caramel coffee. Now try our recipes for Eid.

To make your strong coffee, you can either use a bean to cup coffee machine, or buy good-quality coffee beans and grind with our pick of the best coffee grinders.

Ingredients

Nutrition

240ml double cream
400g tin evaporated milk
400g tin sweetened condensed milk
1 tbsp instant espresso or coffee granules
2 green cardamom pods

cracked
1 cinnamon stick
1-2 star anise
35g toasted hazelnuts

roughly chopped

Nutrition: per serving

kcal558
fat36.8g
saturates20.9g
carbs44.3g
sugars44.2g
fibre0.4g
protein12.1g
salt0.7g

Method

step 1

Stir together the cream, evaporated and condensed milks, espresso, cardamom, cinnamon, star anise and ¼ tsp of salt in a medium pan over a medium-high heat until the espresso dissolves and the liquids are combined. Bring to a boil and remove from the heat. Press a piece of baking paper against the surface of the mixture to prevent a skin from forming and let the mixture steep for 1 hour at room temperature. Remove the whole spices and discard. Pour the liquid into six freezer-safe ramekins or lidded kulfi moulds. Cover the tops and transfer to the freezer and allow to firm up for at least 6 hours or preferably overnight.
step 2

The kulfi can be served directly in the ramekins. If using kulfi moulds, run under water for a few seconds, flip, then tap gently to release the kulfi. Garnish with toasted hazelnuts to serve.

This spiced coffee kulfi recipe is adapted from LA-based food writer Nik Sharma's book The Flavor Equation (£26, Chronicle Books).

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Authors

Nik Sharma in a blue tshirt pouring milk from a jug

Nik Sharma

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