Ingredients
- 1 litre whole milk
- 250 ml condensed milk
- 1 ¼ cup whipping cream or heavy cream
- ¼ tsp salt
- 6-8 pistachios
- 6-8 skinned almonds
- 6 cardamom pods ( or 1 tsp cardamom powder)
Magic Crunch (optional)
- ⅓ cup sugar
- 2-3 tbsp chopped pistachios
- 2-3 tbsp chopped almonds
Instructions
- Remove the cardamom seeds from the pod
- Grind the nuts and cardamom seeds together just until they become a powder and set aside
- Combine all the Kulfi ingredients in a heavy bottomed pot, mix well
- Bring to a boil and simmer for 45 minutes (or an hour, depends on the pot). Stir every few minutes to make sure it isn't burning/sticking. If it is turn the heat down.IMPORTANT: Your mixture must reduce by half! If it doesn't cook enough the kulfi may be slightly icy.
- Freeze in whatever container you are using. For a loaf pan I like to line myself with plastic wrap but if the lines of the wrap bother you feel free to pour it straight in.
- Carefully cover with plastic wrap and freeze for 6 hours or till firm. Keeps well for weeks.
- When you are ready to serve then simply invert onto a plate and top with Magic Crunch or chopped nuts or serve as is!
Magic Crunch
- Line a baking sheet with parchment paper and set aside
- Put the sugar in a heavy bottomed pan along with a splash of water
- Put the pan on medium high heat and don't stir the sugar. It will take some time but once the sugar begins to caramelize it will change colour very quickly.
- When the caramel reaches a deep amber quickly mix in the chopped nuts and spread on the baking sheet to harden.
- Once hard you can shop it into small pieces or give it a quick whizz in a grinder
- Top the kulfi with crunch and serve!
- Keeps well in an air tight container for a few weeks
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