John Myers
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Kulfi and Jackfruit Compote
The perfect kulfi and jackfruit compote recipe with a picture and simple step-by-step instructions.
Kulfi
- 1,5 liter Whole milk
- 500 ml Sweetened condensed milk
- 2 Knife point Saffron powder
- 2 disc Toast
- 1 tbsp Cardamom
- 100 g Chopped pistachios
- 50 g Chopped almonds
- 2 piece Jackfruit canned
- 1 Splash Lemon juice
- 1 pinch Cinammon
Kulfi
- Put whole milk and the sweetened condensed milk in a deep, coated pan. Soak the saffron briefly in a few drops of water and add to the milk. Reduce the mixture to half, stirring frequently and over medium heat.
- Finely puree the toasted bread with a little milk and simmer together with the milk mixture for 5 minutes. Add the cardamom, pistachios and almonds and simmer for another 5 minutes until a thick consistency has formed.
- Let the kulfi mixture cool down, fill it into molds / plastic cups and let it freeze for about 6 hours.
Jackfruit compote
- Drain the canned jackfruit, cut the fruit into small cubes and sauté in a pan. Puree half of the mixture and add to the remaining cubes, season with lemon juice and a little cinnamon and serve warm with the kulfi ice cream.
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