Kabuli Ice Cream||Pak Afghan SheerYakh || How to Make Afghani Faloda

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pistachios

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a nut-free option.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric offers color without the high cost.

rose water

🥗Healthier: orange blossom water

💰Cheaper: vanilla essence

Orange blossom water provides a floral note at lower cost.

Heat milk in a saucepan over medium heat until steaming.

Mix sugar into the heated milk until fully dissolved.

Stir in heavy cream, rose water, and vanilla extract until combined.

Add ground cardamom and a pinch of salt, mixing well.

Remove from heat and let the mixture cool to room temperature.

Chill the mixture in the refrigerator for at least 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions.

Once thickened, fold in chopped pistachios and almonds.

Transfer the ice cream to a container and freeze for at least 4 hours until firm.

Serve scoops of ice cream garnished with additional nuts and a drizzle of rose water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens