Ø 150 ml fresh milk
Ø 2 tblsp ground rice
Ø 450 ml double cream
Ø 1 tblsp rose water or 5-6 drops of any other flavouring such as vanilla, almonds etc
Ø 450 ml tin evaporated milk
Ø 1 tblsp ground almonds
Ø 1 level tsp ground cardamom
Ø 50 gm sugar
Ø 25 gm shelled, unsalted pistachio nuts, lightly crushed
Heat the milk until it is lukewarm. Put the ground rice and ground almonds into a small bowl and gradually add the warm milk, a little at a time and make a thin paste of pouring consistency. Stir continuously and break up any lumps. If any lumps remain, sieve the paste.
Heat evaporated milk to boiling point and add the ground cardamom.
Take the pan off the flame and gradually add the almond rice mixture, stiffing continuously.
Add the sugar and cream and place over medium flame, cook the mixture for 12-15 minutes, stirring continuously. Remove the pan from flame allow the mixture to cool slightly.
Add the rosewater flavouring and half of the pistachio nuts. Stir and mix well. Allow the mixture to cool completely, stirring frequently to prevent a skin from forming on the surface.
When the mixture has cooled completely, put it into plastic ice cream box or individual moulds.
Top with the remaining pistachio nuts and place in the freezer or in the ice-making compartments of a refrigerator for 4-5 hours.
Place the kulfi in the refrigerator for 1 ½ -1 ¾ hours before serving. This will soften the kulfi slightly and will make it easier to cut into desired size when it is set in an ice cream box. The time required to soften the kulfi will vary according to the size of the container used.
