Kulfi
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- Prep time
- --
- Cook time
- Not listed
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup almonds, (skins removed; unsalted)
- 1/2 cup pistachios, (shelled; unsalted)
- 1 liter half-and-half ((half whole milk; half whole cream))
- 1 tsp cardamom powder
- 8-10 green cardamom pods
- 300 ml condensed milk ((not evaporated milk))
Instructions
- 1
Grind almonds and pistachios in a blender (not a food processor) by pulsing a few times. At the base- where the blade is- some of the nuts will turn to a flour (powder). This will help thicken the kulfi.
- 2
Remove cardamom seeds from their pods. Discard pods and crush seeds till they resemble freshly cracked black pepper. Set aside.
- 3
Place pan on medium heat on the stove. Pour in half-and-half.
- 4
Separately mix cardamom powder with a tablespoon of the half and half and pour into pot.
- 5
Add almonds, pistachios and crushed cardamom seeds.
- 6
As the temperature of the half-and-half rises, start to slowly add condensed milk. You will have to do this by a taste test. I find the optimal amount is 200 ml.
- 7
Once the mixture starts to steam and bubble, turn the heat to low.
- 8
A skin will form on top, just keep stirring it in. You will continue to stir for one hour every five minutes till the mixture thickens and reduces by half.
- 9
Allow to cool for 15-20 minutes.
- 10
Pour slowly into popsicle moulds or shotglasses.
- 11
Place moulds/glasses in freezer.
- 12
At the 30 minute mark when the kulfi has started to form, place popsicle sticks in each mould/glass.
- 13
Freeze overnight or for at least 8 hours.
- 14
To unmould, dip quickly in warm water.
- 15
Serve with a scattering of pistachios and almonds.