1 litre whole milk
1 can sweet condensed milk
50 g dried whole milk powder
300 g ricotta
1 tbsp Acacia honey
1 tbsp cornflour, made into a thin paste with water
50 g chopped pistachios
60 g soft figs, chopped. (either fresh or preserved)
1 tsp vanilla extract
1 pinch saffron
1 tsp ground cardamom
Heat a saucepan over medium heat and boil the litre of whole milk until it reduces a bit (15-20) minutes. Add the can of condensed milk, stir for a while until dissolved.
Now add the ricotta, powdered milk , honey and stir continuously until dissolved. Finally add the cornflour paste and stir until the milk mixture is thick. Add saffron, vanilla, figs and pistachios and cook for about 5 minutes, stirring continuously.
Take off heat and cook for about 10 minutes. Pour into Kulfi moulds or parchment paper cones with a stick and allow to rest for 10 minutes – pop into a freezer for 7-8 hours or overnight.
To serve, if using Kulfi moulds, leave outside for a few minutes then warm with hands and allow Kulfi to slip out, sprinkle with a chopped pistachio and serve immediately.