Kulfi
Yield: 10
Equipment
- heavy-bottom pan1
Ingredients
- 1/2 cup almonds, skins removed; unsalted
- 1/2 cup pistachios, shelled; unsalted
- 1 liter half-and-half (half whole milk; half whole cream)
- 1 tsp cardamom powder
- 8-10 green cardamom pods
- 300 ml condensed milk (not evaporated milk)
Instructions
- Grind almonds and pistachios in a blender (not a food processor) by pulsing a few times. At the base- where the blade is- some of the nuts will turn to a flour (powder). This will help thicken the kulfi.
- Remove cardamom seeds from their pods. Discard pods and crush seeds till they resemble freshly cracked black pepper. Set aside.
- Place pan on medium heat on the stove. Pour in half-and-half.
- Separately mix cardamom powder with a tablespoon of the half and half and pour into pot.
- Add almonds, pistachios and crushed cardamom seeds.
- As the temperature of the half-and-half rises, start to slowly add condensed milk. You will have to do this by a taste test. I find the optimal amount is 200 ml.
- Once the mixture starts to steam and bubble, turn the heat to low.
- A skin will form on top, just keep stirring it in. You will continue to stir for one hour every five minutes till the mixture thickens and reduces by half.
- Allow to cool for 15-20 minutes.
- Pour slowly into popsicle moulds or shotglasses.
- Place moulds/glasses in freezer.
- At the 30 minute mark when the kulfi has started to form, place popsicle sticks in each mould/glass.
- Freeze overnight or for at least 8 hours.
- To unmould, dip quickly in warm water.
- Serve with a scattering of pistachios and almonds.
Notes
1. You will need a heavy-bottom pan to prepare this, otherwise the cream and sugar will stick to the base of the pan and burn. I use a 6-qt stockpot like this one.