II Kulfi II
Ingredients:
- 4 cups milk
- 8 tsp. sugar or to taste
- 1/2 tsp. ground green cardamom seeds (chotti elaichi)
- 1tbsp. skinned pistachios, thinly sliced
- 1tbsp. skinned almonds, finely ground (optional)
Preparation:
- Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
- Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
- Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
- Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
- To serve, remove the ice-cream from the molds by running a sharp knife around the edges. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.
IIAam Kulfi (Mango Ice-cream) II
Ingredients: (Serves : 6)
- 4 cups whole milk
- 1/4 cups heavy cream
- 1/4th tsp. grated nutmeg
- 5tbsp. sugar
- 1cup mango puree, fresh
Preparation:
- Combine the milk and cream in a medium heavy-bottomed saucepan and bring to boil over a medium heat . Add the sugar. Reduce the heat and simmer, stirring often, until it reduces to half, to about 21/2 cups. Set aside to cool.
- When cool, stir in the nutmeg and mango puree.
- Pour the mixture into 6 Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap and freeze until set, about 6 hours.
- To serve, remove the ice-cream from the molds by running a sharp knife around the edges. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.
