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The KILIG Kitchen · Sundaes
Indian Royal Sundae
Vegetarian
Ingredients
- MANGO CARDAMOM ICE CREAM
- Mango pulp - 100g
- Full-fat milk - 120g
- Fresh cream - 40g
- Sugar - 20g
- Cardamom powder - 1g
- Saffron strands - few
- RABRI
- Full-fat milk - 250g
- Sugar - 15g
- Cardamom powder - pinch
- Saffron - few strands
- SUNDAE COMPONENTS
- Mango Cardamom Ice Cream - 180g
- Rabri - 30g
- Pistachios - 15g
- Saffron syrup - 10g (simmer 1 tsp sugar, 1 tsp water and 3–4 saffron strands for 1–2 minutes until lightly syrupy, then cool)
Method
- STEP 1 – SAFFRON INFUSION:
- Soak saffron in warm milk for 10 minutes.
- STEP 2 – BUILD BASE:
- Blend mango pulp, milk, cream and sugar.
- Add saffron milk and cardamom.
- Blend until smooth.
- STEP 3 – FREEZE & PROCESS:
- Freeze for 24 hours.
- Run Ice Cream Mode.
- STEP 4 – PREPARE RABRI:
- Simmer milk until reduced by approximately 40%.
- Add sugar, cardamom and saffron.
- Cool completely — rabri must be chilled before assembly.
- STEP 5 – ASSEMBLY:
- Add rabri at the base of the cup.
- Add the first scoop.
- Add pistachios.
- Add a second scoop.
- Drizzle saffron syrup.
Chef's Notes
Use premium saffron for the best flavour — this one's fit for royalty.
Serving Suggestions
Finish with: Pistachio dust, Saffron strands, Dried rose petals.