MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Kulfi (Indian Ice Cream)
Categories: Indian, Ice cream
Yield: 1 Servings
MMMMM------------------------BASIC RECIPE-----------------------------
4 c Milk
8 ts Sugar
8 Green cardamom pods, seeds
Removed and ground
1 tb Thinly sliced pistachio nuts
(optional)
MMMMM-------------------AAM KULFI (MANGO KULFI------------------------
4 c Milk
4 tb Sugar
1/8 ts Freshly grated nutmeg
1 c Pulp from freshly pureed
Ripe, sweet mangoes
MMMMM----------------KESARI KULFI (SAFFRON KULFI---------------------
1/2 ts Crushed saffron threads
1/2 c Heavy cream
Place the milk in a medium-sized heavy pan over high heat. Bring to a
full boil while stirring constantly to prevent a skin from forming.
Lower the heat and continue boiling gently 45 - 60 minutes, until the
milk is reduced to 1 3/4 cups; stir frequently to keep the milk from
sticking and burning or boiling over. When the milk is reduced
sufficiently, stir in the sugar and ground cardamom and let stand
until completely cool.
Divide the mixture evenly among four small (about 1/2 cup) flan molds
or muffin tins. Cover tightly with foil or plastic wrap and place in
the freezer for at least four hours.
To serve, dip the molds into boiling water for a few seconds to
release the kulfi. Transfer to individual serving plates, garnish
with the sliced pistachios (if used) and serve at once.
For the Aam Kulfi (Mango Kulfi)
Proceed as above, folding in the nutmeg and mango pulp before
transferring the mixture to FIVE molds.
Makes 5 portions.
For the Kesari Kulfi (Saffron Kulfi)
Follow the top recipe exactly, but fold in 1/2 tsp. crushed
saffron threads and 1/2 heavy cream before filling the molds.
Makes 4 portions.
This recipe and variations are adapted from Julie Sahni's CLASSIC
INDIAN VEGETARIAN AND GRAIN COOKING; William Morrow & Co., N.Y.,
(1985); ISBN: 0-688-04995-8.
From:
[email protected] Date: 12-27-19
Rec.Food.Recipes
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