Cool, velvety kulfi (firm-textured Indian-style ice cream) is just the antidote for Mumbai’s hot, steamy weather. It’s available in a variety of flavors, with pistachio being the pick of the luscious bunch.
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Ingredients:
13.5 ounces evaporated milk
1/2 teaspoon ground cardamom
3/4 cup warm milk
2 tablespoons ground (skinless) almonds
3 tablespoons ground rice
1/4 cup plus 2 tablespoons sugar
1 1/2 cups heavy cream
1/4 teaspoon vanilla essence
1/2 cup crushed (skinned & unsalted) pistachio nuts
Directions:
On a medium flame, heat the evaporated milk until it boils. Remove from flame and toss in the ground cardamom.
In a bowl, mix the ground almonds and rice into the warm milk, constantly stirring until it becomes a paste. Add it, along with the sugar and cream, to the evaporated milk. Simmer for 15 minutes, continuously stirring. Let the concoction slightly cool, then add the vanilla essence. Gently mix in half of the crushed pistachio nuts.
Cool until the mixture reaches room temperature, then cover it with clear plastic wrap (tip: ensure the plastic wrap makes contact with the mixture’s surface to prevent it forming a layer of skin). Once the mixture has completely cooled, pour it into separate molds or a large rectangular tin. Place it in the freezer for a minimum of five hours.
Approximately 90 minutes to two hours (less time usually needed if in small individual molds) ahead of serving, shift the kulfi from the freezer to the refrigerator (for softening). Garnish with the remaining pistachio nuts.
Servings: Serves four.
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