Kulfi
Created by Jamanda, Saturday, 27 October 2007
Description
Lettucewoman posted - This very rich version of a classic Indian Sweet is one of my favourites and is a mix of sweet creamy nutty textures. It takes a little time to prepare but Boy it is worth it...Mmmm
Ingredients
At a glance
Cuisine
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Course
- 450ml evaporated milk
- 1tsp ground cardamom
- 150ml lukewarm milk
- 20g ground almonds
- 40g ground rice
- 50g sugar
- 450ml double cream
- 1tsp vanilla or almond essence
- 100g unsalted pistachio nuts
Method/steps
- Warm the evaporated milk over a medium heat until at boiling point. Remove from heat and add ground cardamom.
- Meanwhile make a smooth paste by slowly adding the ground almonds and rice to the lukewarm milk, stirring continuously.
- Add the paste, sugar and cream to the evaporated milk. Cook over a medium flame for 15 minutes, stirring all the time. When the mixture has cooled slightly, add the vanilla essence. Crush the pistachio nuts and mix in half of them.
- Cool the mixture to room temperature. Cover the mixture with clingfilm, allowing it to touch the surface of the mixture to prevent a skin forming on the top.
- Place the cooled mixture in individual moulds or a loaf tin, and place in the freezer for at least 4 hours.
- Move the Kulfi to a refrigerator for about 1½ hours to soften (exact time will depend on the size of the container). To serve, scatter the remaining crushed pistachio nuts over the portions.
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