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Recipe Category: Indian
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Ingredients
- 4 pints (2 1/4 litres) whole milk
- 12 green cardamoms
- 10 tablespoons granulated sugar
- 3 tablespoons flaked almonds
- 1/2 pint (275ml) single cream
- 2 tablespoons finely chopped unsalted pistachios
Method
- Bring the milk to the boil in a heavy pot.
- Turn down the heat so as to allow the milk to simmer vigorously without boiling over.
- The milk must reduce considerably, to about one third of its original amount.
- Stir frequently as the milk simmers, incorporating the skin which forms on the top, and scrape and stir the milk that dries and sticks to the sides of the pot.
- While the milk is simmering, take the seeds out of the cardamom pods and grind finely.
- Stir them into the milk.
- When the milk has reduced sufficiently, stir in the sugar and the almonds.
- Simmer for 2-3 minutes until the sugar dissolves completely.
- Take the milk off the heat and allow it to cool slightly.
- Stir in the cream and half the pistachios.
- Put it into a square or rectangular vessel that will allow the mixture to sit 2-3 inches 5-7.
- 5cm deep.
- Cool completely.
- Cover and place in the fridge for about 30 minutes.
- Sprinkle over the remaining pistachios and return to the freezer until set.
- Remove the kulfi from the freezer 15 minutes before serving and cut into 1/2 inch (1cm) cubes.
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