|
Ingredients
|
Quantity
|
|
Milk
|
4 cups
|
|
Sugar
|
8 tsp
|
|
Cardamom pods (green – seed removed and
ground)
|
8
|
|
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)
|
Ingredients
|
Quantity
|
|
Milk
|
4 cups
|
|
Sugar
|
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.
