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Pistachio Kulfi

1 cup pistachios2 tbsp rosewater
¾ cup whole milk
2 tbsp honey
300 ml sweetened condensed milk
2 cups whole milk
1 cup half and half or single cream
1 tbsp cornstarch
4 pods cardamom, seeds taken out and crushed
1 – 2 tbsp sugar
Handful pistachios, chopped, for the garnish

Method:

Using a powerful blender, grind the pistachios, rosewater, milk and honey to a very smooth paste. Put into the fridge.

Take 4 tbsp milk out of the 2 cups milk, and stir in the cornstarch, whisking to a smooth paste, adding a little more milk, if necessary.

Scrape the condensed milk into a deep pan, and whisk in the milk, half and half, crushed cardamom seeds and the sugar. Mix well, taste, and add a little more sugar if you want it sweeter. Remember, the condensed milk is already sweet.

Over a medium heat, bring this mixture to the boil. Lower the heat a little, and cook, stirring often for roughly 15 – 25 minutes, until the mixture is fairly thick. It should have reduced by a third too.

Take off the heat and refrigerate until cold.

Once the milk mixture is completely cold, take it out and whisk in the pistachio paste, mixing well.

Pour into kulfi moulds or ramekins or a freezer safe container and freeze overnight or until firm. If you are freezing in ramekins, put them in a bowl of hot water to loosen the edges a bit, before unmoulding.

Serve with the chopped pistachios sprinkled over, as garnish.

Note: For mango kulfi, replace the pistachio paste with 1½ cups mango pulp and 1 tbsp rosewater.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise
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