Preparation Time: 45 minutes, plus cooling and freezing time
Serves: 8
1 litres / 1 3/4 pints (4 1/4 cups) milk
100g / 3 1/2oz (1/2 cup) sugar
3 tbsp unsalted pistachios, crushed
125ml / 4 1/2 fl oz (1/2 cup) double (heavy) cream
1/4 tsp kewra water, or 1 tbsp rosewater
1/4 tsp ground green cardamom
Bring the milk to the boil in a large, heavy-based pand and cook for 25 minues to reduce to 750ml / 1 1/4 pints (3 1/4 cups). PUt the sugar in a heatproof bowl, add 125-180ml / 4 1/2 -6 1/2 fl oz (1/2 - 1/4 cup) hot milk and stir until smooth. Mix with the rest of the milk, then and cook over low heat until thick and creamy. Add the crushed pistachios and cook for 1 minute, then remove from the heat and allow to cool completely.
Whip the cream in a large bowl until smooth and thick, but not stiff, then mix the cream, kewra water or rosewater, and cardamom into the milk and pour into cone-shaped containers or kulfi moulds, leaving about a 2.5 cm /1 space at the top for the frozen kulfi to expand. Seal firmly with lids and freeze for 8-10 hours, or until frozen.
To serve, hold the cones under tepid water briefly, then remove the lid from the mould, run a sharp knife around the inside edge and slip out the kulfi onto a plate. Kulfi must be served semi-frozen, and not soft like ice cream.
Wednesday, February 9, 2011
Kulfi
Preparation Time: 50 minutes, plus cooling and freezing time
Serves: 4
2 litres / 3 1/2 pints (8 1/2 cups) full cream (whole) milk
150g / 5oz (3/4 cup) sugar
50g / 1 3/4 oz (1/3 cup) ground almonds
few drops kewra water
Bring the milk to the boil in a large, heavy-based pan, then reduce the heat and continue to cook, stirring frequently, for 45 minutes, until the milk is reduced to less than half it's volume. Remove from the heat, add the sugar and stir until the sugar has dissolved. Add the ground almonds and kewra water and allow to cool.
When the milk mixture is cool, pour it into kulfi moulds leaving about a 2.5cm/1-inch space at the top for the frozen kulfi to expand. Seal firmly with lids and freeze for 8-10 hours. or until frozen.
To serve, hold the cones under tepid water briefly, then remove the lid from the mould, run a sharp knife around the inside edge and slip out the kulfi onto a plate. Kulfi must be served semi-frozen, and not soft like ice cream.
Kulfi is a very popular Indian dessert and comes in many different flavours, such as mango, cardamom and pistachio. Use this recipe as a base and experiment by adding your favourite flavours. Special lidded containers, called kulfi moulds, are used for this dessert, but you can use either individual freezerproof moulds or one large freezerproof container with a lid.
Serves: 4
2 litres / 3 1/2 pints (8 1/2 cups) full cream (whole) milk
150g / 5oz (3/4 cup) sugar
50g / 1 3/4 oz (1/3 cup) ground almonds
few drops kewra water
Bring the milk to the boil in a large, heavy-based pan, then reduce the heat and continue to cook, stirring frequently, for 45 minutes, until the milk is reduced to less than half it's volume. Remove from the heat, add the sugar and stir until the sugar has dissolved. Add the ground almonds and kewra water and allow to cool.
When the milk mixture is cool, pour it into kulfi moulds leaving about a 2.5cm/1-inch space at the top for the frozen kulfi to expand. Seal firmly with lids and freeze for 8-10 hours. or until frozen.
To serve, hold the cones under tepid water briefly, then remove the lid from the mould, run a sharp knife around the inside edge and slip out the kulfi onto a plate. Kulfi must be served semi-frozen, and not soft like ice cream.
Kulfi is a very popular Indian dessert and comes in many different flavours, such as mango, cardamom and pistachio. Use this recipe as a base and experiment by adding your favourite flavours. Special lidded containers, called kulfi moulds, are used for this dessert, but you can use either individual freezerproof moulds or one large freezerproof container with a lid.
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