Indian Patachio. Kuli & Berauberny Arbor Cake

  • recipe

    Indian Patachio. Kuli & berauberny arbor Cake



Dish TypeDessert
Prep Time105
Cook Time0
INGREDIENTS Total items( 11 )
  • recipe Al Islami Strawberry
    2 pcs
  • recipe Sis Icing Sugar
    0.75 cup
  • recipe Almarai Fresh Milk Full Fat
    2.5 cup
  • recipe Al Rawabi Double Cream Cream Milk
    0.5 cup
  • recipe Bayara Cardamom Medium
    12 pcs
  • recipe Yamama Orange Blossom Water
    2 tsp
  • recipe Sis Fine Granulated Sugar
    1 tbsp
  • recipe Bayara Pistachio Kernels Jumbo
    0.5 cup
  • recipe Ultra Protein Granola, Peanut Butter N' Honey
    1 pcs
  • recipe Strawberry Greece
    0.25 cup
  • recipe Bayara Pistachio Kernels Jumbo
    2 tbsp

How to Make

  • Defrost the strawberries, place in a blender with the powdered sugar and blend until smooth.
  • Pour the strawberry sauce in a non-stick saucepan. Simmer for 20 minutes, stirring often until the sauce reduces in half and has a jam-like thickness. Set aside to cool.
  • In a large non-stick saucepan, combine the milk and cream. Bring it to a boil, then reduce to a gentle simmer, add the sugar, condensed milk and cardamom.
  • Cook the milk, stirring often until the mixture reduces to 1/3 and most of the water has evaporated, about 20 minutes.
  • Remove the milk from the heat, strain, and stir in the pistachios and orange blossom water.
  • Pour the kulfi mixture into rectangular pan (or any other shape you like) and let it cool completely, then freeze for 2 hours.
  • Pour the strawberry sauce on top of the kulfi cream, and place the vanilla cake on top, pressing slightly in the mixture.
  • Cover the pan with cling film and freeze for a minimum of 6 hours or overnight to set.
  • To serve, thaw the pan at room temperature for a couple of minutes, tun a silicone knife around the edges, then turn the mold onto a large platter.
  • Gamish the dessert with fresh strawberries on top and sprinkle with more pistachios, Cut into slices and serve immediately.