Recipe of the Week - Kulfi- Indian Ice Cream
Kulfi is the famous Indian ice-cream. It gets its special texture from the small bits of milk-skin that comes from simmering the milk slowly in an open wok. Traditionally, Kulfi-wallas used to freeze it in little earthenware or terracotta cones, with earthenware lids sealed in place with dough. It was then frozen in old fashioned ice-cream makers using a mix of salt and ice, to lower the temperature enough to freeze.
Ingredients: ½ litre whole milk. ½ cup condensed milk. ¼ cup dry milk powder. 1 pinch saffron threads. ½ teaspoon green cardamom powder. Sugar to taste (optional). ¼ cup chopped Pista (pistachio) nuts.
Method: Add whole milk, condensed milk, and milk powder to a heavy bottomed pan. Bring to a boil. Add saffron and cardamom powder. If you like extra sweet, add sugar. Simmer the mixture for 10 minutes, stirring often. Cool till warm. Add nuts. Pour mixture into 4– 6 kulfi moulds (depending on size and if moulds not available pour in small tea cups). Freeze at least 6 hours. Overnight is better. You can make the kulfi up to 1 week ahead and freeze. Take moulds out of the freezer 10 minutes before serving. If kulfi is stuck, you can dip the mould in hot water and run a sharp knife along the edges to help release it. Serve immediately.