Tuesday, May 25

Did Someone say Kulfi?

First of all what is Kulfi Ice cream?

Kulfi is a traditional Indian ice cream minus the eggs and cream. So if you are allergic to those two things, Kulfi can be a good alternative. This recipe comes from a book "Indian Food Made Easy" by Anjum Anand. Enjoy!

Image courtesy of Sodahead.com

Items marked in orange are available at the store.
Kulfi - 4 Servings


4 cups Whole Milk
2 tbsp Ground Almonds
1 tbsp Rice Flour
5-6 tbsp Sugar (or to taste)
1/3-1/2 tsp Green Cardamom powder (or to taste)
2 tbsp pistachios
2 tbsp slivered almonds

1. Heat the milk in a wide heavy-based pan over a low heat and bring to a boil. Then lower the heat and cook gently stirring often.
2. Place the ground almonds and rice flour in a small cup. Stir in the some warm milk slowly to make a paste.
3. Stir mixture back into the pan and add sugar.
4. Continue to cook gently, stirring often, until the milk reduce to half. (This takes about an hour.)
5. Stir in cardamom powder to taste and let it cool completely.
6. Put into four kulfi molds (Styrofoam cups or any other deep mold is acceptable)
7. Freeze for 5-6 hours. (After two hours, you may take it our and give it a good whisk to break up any ice crystals.
8. When ready, just take molds out of the freezer 20 minutes before serving. You can dip mold briefly in warm water to loosen the ice cream for easy removal. Turn it out onto serving plates and sprinkle generously with slivered almonds and pistachios.

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