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home > recipes > dessert > indian kulfi
6 1/4 cups whole milk (full cream) 1/4 cup sugar 2 tablespoons finely chopped pistachio nuts (make sure they are unsalted, and I use perhaps twice the quantity to get a nice strong flavor) 1 teaspoon ground cardamom Put the milk in a large, heavy-based saucepan and bring it almost to the boil. Adjust the heat so that the milk keeps bubbling but does not rise and boil over. Keep the milk at this temperature, stirring frequently. Reduce the milk to about 2 1/2 cups; this will take about one hour. Remove from heat. Add the the remaining ingredients and stir until sugar is dissolved. Set aside the mixture until cold and freeze in ice-cream maker. Traditionally it should then be spooned into individual moulds and turned out when well frozen. In an expensive restaurant in India, they would be perhaps decorated with edible gold or silver leaf!! We can use whole pistachios around! Candied perhaps.

Indian Kulfi


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(posted November 13, 2004)

6 1/4 cups whole
milk (full cream)
1/4 cup
sugar
2 tablespoons finely chopped pistachio
nuts (make sure they are unsalted, and I use perhaps twice the quantity to get a nice strong flavor)
1 teaspoon ground
cardamom

Put the
milk in a large, heavy-based saucepan and bring it almost to the boil. Adjust the heat so that the milk keeps bubbling but does not rise and boil over. Keep the milk at this temperature, stirring frequently. Reduce the milk to about 2 1/2 cups; this will take about one hour. Remove from heat.

Add the the remaining ingredients and stir until
sugar is dissolved. Set aside the mixture until cold and freeze in ice-cream maker. Traditionally it should then be spooned into individual moulds and turned out when well frozen. In an expensive restaurant in India, they would be perhaps decorated with edible gold or silver leaf!! We can use whole pistachios around! Candied perhaps.


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