Kulfi (Indian Ice-Cream)

8 Mar

I am crazy about ice-creams and frozen desserts and I love Kulfi, a speciality from India, made with milk, sugar and spices. It is light refreshing and absolutely delicious, this one is flavoured with cardamom, which is my favourite. Kulfi is surprisingly easy to make and does not require an ice-cream maker, it is traditionally made in special moulds but I find plastic cups work just as well.

  • 1 litre milk
  • 15 green cardamom pods, lightly crushed
  • 100ml sugar
  • half a tin of condensed milk
  • 8 cardamom pods ground and seived (optional)
  • Garnish ground cardamom seed, flakes of toasted almond or pistachio

Put the milk and cardamom pods in a large pan and bring to the boil, reduce heat and simmer until the milk is reduced by one-third (takes about 30 minutes).

Remove from the heat and strain into a jug add the sugar and condensed milk and stir to dissolve. For extra cardamom flavour I add some ground, sieved cardamom pods to the mixture.

Pour into moulds and place on a tray in the freezer until firm. When ready to serve, run hot water over cup and slide the kulfi out onto a plate.

Sprinkle with a little extra cardamom or chopped nuts

Variation
If using sweetened condensed milk reduce the amount of sugar to taste. You can also make it without the condensed milk the resulting Kulfi will be lighter and less creamy but still delicious.

Storing
I stack the cups in a long plastic bag or in an airtight box in the freezer, they will keep well for at least 3 months..

If you do want to use proper Indian Kulfi moulds you can get them from specialist shops or mail order companies such as Spices of India, UK but for only one euro for 50 cups I find plastic cups work just as well and are a pretty cheap alternative.

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