Indian · Dessert
Milk Cream Shaved Ice
A lightened take on the North Indian malai-kulfi-style shaved ice stall treat, this version swaps the usual heavy cream and whole milk for a cardamom-and-saffron skim milk base, frozen flat and scraped into snowy flakes, then finished with a crushed raspberry sauce and pistachio for colour, fibre and crunch without the usual richness.
$2
10 minsPrep
0 minsCook
250 minsTotal
EasyLevel
Nutrition per serving
91Calories
4.5gProtein
2.9gFat
12.7gCarbs
10gSugar
1.9gFiber
45mgSodium
5mgChol
0.7gSat Fat
236mgPotassium
135mgCalcium
0.4mgIron
0.4mcgVitamin B12
6.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Kingfisher Lager
local
Lassi
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Whisk the skim milk, condensed milk and ground cardamom together until the condensed milk is fully dissolved.
2
Stir the saffron-soaked milk into the mixture so the colour and aroma run through evenly.
3
Pour into a shallow tray (about 350ml) and freeze flat for at least 4 hours, until solid.
4
Just before serving, crush the raspberries to a rough sauce with a fork.
5
Scrape the frozen milk block firmly with a fork or spoon to break it into light, snowy flakes, working across the whole tray.
6
Pile the scraped ice into two chilled bowls or glasses.
7
Spoon the raspberry sauce over the top and scatter with chopped pistachio.
8
Serve immediately while the ice is still fluffy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g frozen into a flat tray, then scraped skim milk
- 0.6 oz18g whisked into the milk before freezing condensed milk
- 0 oz1g ground, whisked in cardamom
- 0 oz0.1g soaked in a teaspoon of the milk, then stirred through saffron
- 1.4 oz40g crushed to a coarse sauce, swirled on top raspberry
- 0.3 oz8g chopped, scattered over pistachio
