Kulfi

Name: Kulfi
Cook time: 100 min
Total time: 100 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.25 L Full-Fat Milk; 20 G Sugar; 0.0833333 TSP Ground Cardamom; 0.166667 TBSP Milk; 0.5 TBSP Pistachios; 0.333333 TBSP Blanched Almonds; 0.166667 TSP Rose Water; 0 free Saffron Strands

Velvety, aromatic kulfi made by slowly reducing milk until luxuriously thick, then perfuming it with cardamom, saffron and a whisper of rose. Crunchy pistachios and blanched almonds add a nutty contrast to the creamy frozen dessert — an elegant, old-fashioned Indian ice cream you can make at home.

Velvety, aromatic kulfi made by slowly reducing milk until luxuriously thick, then perfuming it with cardamom, saffron and a whisper of rose. Crunchy ... Show more

4.2

•⏳1h 40min•👨‍🍳Medium

vegetarian

~0,50€ / serving

low calorie

one pot

gluten free

low sodium

kid friendly

Method

Prep the nuts

If you are starting from whole almonds, blanch them for 1 minute in boiling water, then drain and slip off the skins before finely chopping the Blanched Almonds and the Pistachios. If you are starting from whole green cardamom pods, crack about 5 pods open, discard the husks, and grind the seeds in a mortar and pestle until you have the Ground Cardamom.

Reduce the milk

Pour the Full-Fat Milk into a heavy-bottomed saucepan and bring it just to a boil over medium heat, stirring often so the milk does not scorch. Lower the heat and simmer for 35–45 minutes, scraping the thick cream from the sides back into the pan, until the milk is reduced by about half and looks thick, creamy, and lightly foamy.

Flavor the base

Stir the Sugar into the reduced milk until it dissolves, then mix in the Ground Cardamom. In a small bowl, stir a generous pinch of the Saffron Strands into 1 tbsp of the Milk (warm) until the liquid turns deep gold, then add it to the pot. Simmer for 5 minutes more, until the base is glossy and fragrant, then take the pan off the heat and fold in the Pistachios, Blanched Almonds, and Rose Water.

Freeze the kulfi

Let the mixture cool for 20 minutes so it is no longer steaming, then pour it into kulfi molds and tap them gently to release any air bubbles. Freeze until solid, at least 6 hours or overnight. To unmold, dip the molds briefly in warm water and turn the kulfi out onto chilled plates.