|
Ingredients
|
Quantity
|
|
Cardamom pods
|
4
|
|
Natural pistachios – shelled
|
¾ cup
|
|
Mango slices in syrup
|
3 cans
|
|
Fresh mangoes (fresh large)
|
4 pounds
|
|
Sweetened condensed milk – chilled
|
2 cups
|
|
Well-chilled heavy cream
|
1 ½ cups
|
Aam aur Posta Kulfi
Remove seeds from cardamom pods, discarding pods, and in a grinder
finely grind seeds.
In a shallow baking pan toast nuts in oven until one shade darker,
about 7 minutes, and cool in
pan on a rack.
If using canned mango, drain in a sieve. If using fresh mangoes,
peel and pit and coarsely chop.
In a blender puree mango until smooth.
Transfer 5 ½ cups puree to a large bowl. Stir in cardamom, milk,
and cream until combined well.
Chill half of mango mixture, covered.
Freeze remaining half in a ice-cream maker. Transfer ice cream to
a 1 ½ -quart airtight container and fold in half of pistachios. Freeze ice
cream in freezer.
Repeat procedure with remaining mango mixture and pistachios.
STORAGE: Kulfi
keeps 1 week.
