Kulfi (Traditional Indian ice cream) recipe
ingredients
5 cups (1 litre) 32 fl oz Full-cream milk
1 1/4 cups (250 ml) 9 fl oz Cream
1 2/3cups (250 g) 9 oz Sugar
1 Bread, white
20 Almonds (badaam), blanched, peeled, roughly ground
1/2 cup Pistachios (pista)
4 Green cardamom (choti elaichi), crushed
a few strands Saffron (kesar), soaked for 10 minutes
1 1/4 cups (250 ml) 9 fl oz Cream
1 2/3cups (250 g) 9 oz Sugar
1 Bread, white
20 Almonds (badaam), blanched, peeled, roughly ground
1/2 cup Pistachios (pista)
4 Green cardamom (choti elaichi), crushed
a few strands Saffron (kesar), soaked for 10 minutes
method
1. Pour the milk in a thick-bottomed pan; simmer till it is reduced to half its original quantity.
2. Cool and add cream, sugar, bread, almonds, pistachios, green cardamom, and saffron; mix well.
3. Pour into conical kulfi moulds and seal tightly with silver foil. Freeze overnight or for at least 12 hours.
4. Just prior to serving, remove the moulds from the freezer. Dip the bottom of the moulds in hot water just for a second, to loosen the sides, and then invert on to serving plates. Serve with falooda (cornflour vermicelli)
2. Cool and add cream, sugar, bread, almonds, pistachios, green cardamom, and saffron; mix well.
3. Pour into conical kulfi moulds and seal tightly with silver foil. Freeze overnight or for at least 12 hours.
4. Just prior to serving, remove the moulds from the freezer. Dip the bottom of the moulds in hot water just for a second, to loosen the sides, and then invert on to serving plates. Serve with falooda (cornflour vermicelli)
serving amount
serves: 4
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