• 1 litre full-fat milk
• 1 tsp cardamom powder
• 1 cup dried cranberries
• 1 cup sugar
• ½ cup water
• ¼ cup chopped dried cranberries
• Sesame chikki
• ¼ cup roasted almonds
• ¼ cup roasted cashews
• ¼ cup dried cranberries
In a heavy bottomed pan, heat the milk and bring it to a simmer. Stir the milk to avoid burning.
Simmer the milk until it is reduced to half of its volume. Set aside. Blend cranberries into a paste with water, in a blender.
Add the paste to a pan with ½ cup sugar and cook on low heat for 10 mins.
Once cool, add the cranberry paste and remaining ½ cup sugar to the reduced milk.
Reheat this milk mixture. Once the sugar dissolves, remove from the heat and add the cardamom powder. Mix well.
Allow the milk mixture to cool completely. In an ice tray mould, add chopped cranberries in each compartment and pour the kulfi mixture on top.
Freeze the kulfi for 12-14 hours, ideally overnight.
Cranberry Nut Soil
Chop the almonds, cashews, and cranberries and mix together to create the cranberry nut soil.
Sprinkle the nut soil on a plate.
Demould the kulfi and place it on top of the soil.
Garnish kulfi with a sesame chikki.
About Saransh Goila:
Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.