Search This Blog

Kulfi (Indian Ice Cream)


4 cups
8 tsp
Cardamom pods (green – seed removed and ground)
Pistachios nuts – thinly sliced (optional)
1 tbsp

Place the milk in a medium-sized heavy pan over high heat. Bring to a full boil while stirring
constantly to prevent a skin from forming. Lower the heat and continue boiling gently 45 - 60
minutes, until the milk is reduced to 1 ¾ cups; stir frequently to keep the milk from sticking
and burning or boiling over. When the milk is reduced sufficiently, stir in the sugar and
ground cardamom and let stand until completely cool.

Divide the mixture evenly among four small (about ½ cup) flan molds or muffin tins. Cover
tightly with foil or plastic wrap and place in the freezer for at least four hours.

To serve, dip the molds into boiling water for a few seconds to release the kulfi. Transfer to
individual serving plates, garnish with the sliced pistachios (if used) and serve at once.

Makes 4 portions.

Aam Kulfi (Mango Kulfi)


4 cups
4 tbsp
Freshly grated nutmeg
1/8 tsp
Pulp from freshly pureed ripe, sweet mango
1 cup

Proceed as above, folding in the nutmeg and mango pulp before transferring the mixture to five molds.

Makes 5 portions.