KULFI
I grew up near Little India in California, and I loved the desserts from Indian sweets shops. One of them sold kulfi, a spiced and nutty frozen custard in cone molds. Here I use a shortcut method to make kulfi quickly and without any special equipment. The whole milk can be replaced with mango pulp for mango kulfi. -Justine Kmiecik, Crestview, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, whisk milks, cream, milk powder, cardamom, sea salt and, if desired, saffron until blended. Cook over low heat until mixture thickens slightly, about 15 minutes, stirring constantly. Do not allow to boil. Remove from heat. Strain through a fine-mesh strainer into a small bowl; cool., Stir in cashews, pistachios and extract. Transfer to six 4-oz. ramekins. Cover and freeze for 8 hours or overnight. If desired, serve with additional nuts.
Nutrition Facts : Calories 446 calories, Fat 27g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (41g sugars, Fiber 1g fiber), Protein 11g protein.
CHOCOLATE KULFI (ICE CREAM)
This recipe is from The Best Ever Chocolate cookbook published by Paragon Books. "Kulfi is a delicately spiced Indian ice cream traditionally made in tube-shaped terracotta containers. Although chocolate is not an authentic ingredient, it makes the ice cream even more of a treat." Passive cooking time is the freezing time.
Provided by WaterMelon
Categories Frozen Desserts
Time 11h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
- Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
- Add the almonds and half of the pistachios, then leave to cool.
- Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
- Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
- To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
- Sprinkle with remaining pistachios and serve immediately.
Nutrition Facts : Calories 294.1, Fat 13.9, SaturatedFat 6.7, Cholesterol 34.5, Sodium 138.7, Carbohydrate 31.2, Fiber 0.6, Sugar 32.7, Protein 12.3
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