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| Main ingredients | Muskmelon, Full fat milk, Sugar, Almonds, Cashewnuts, Pistachios, Saffron |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 7-8 hours |
| Cook time | 1-1.25 hours |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 medium muskmelon
- 4-5 cups full fat milk
- ½ cup sugar
- 2 tablespoons almonds
- 2 tablespoons cashewnuts
- 2 tablespoons pistachios
- A pinch of saffron
Method
- Trim the top of the muskmelon and keep it aside. Scoop out the seeds from the centre of the muskmelon to make a cavity and discard the seeds.
- Bring milk to a boil in a non-stick kadai. Lower the heat and continue to cook, stirring continuously, till the milk reduces to half and thickens.
- Dry roast almonds, cashewnuts and pistachios in a non-stick pan for 2-3 minutes on medium heat or till crisp. Take the pan off the heat, spread them on a chopping board and allow the nuts to cool slightly. Then coarsely chop them.
- Add sugar to the thickened milk and mix well and cook till the sugar dissolves.
- Add saffron, mix well and continue to cook till the mixture thickens.
- Add roasted nuts and mix well. Take the pan off the heat and allow to cool slightly.
- Pour the prepared mixture into the muskmelon cavity, place the top part of the muskmelon on it and secure it with toothpicks. Place this in an upright position in a bowl and place it in the freeze for 6-8 hours or till set.
- Bring the muskmelon kulfi out of the freezer, remove the top along with the toothpicks. Carefully halve the melon vertically, further cut into wedges and arrange on a serving plate. Serve immediately.
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