MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kesar Kulfi (Indian Icecream)
Categories: Icecream, Indian
     Yield: 6 Servings

     5 c  Whole milk
   1/4 c  Mava (milk solids)
          - (optional)
    14 oz Can sweetened condensed milk
     2 tb Fine rice flour;
          - dissolved in:
     2 tb Whole milk; up to 3 tb
   1/4 c  Almond meal or
          - other nut meal
     1 ts Saffron threads; heaping,
          - dissolved in:
 1 1/2 tb Whole milk; warm
   1/4 ts Green cardamom powder
          Silvered almonds; to serve

 This recipe yields a lightly sweet kulfi (which is how it should be)
 but you can add more condensed milk or sugar as per taste.

 Addition of mava lends the kulfi both richness and a chewy texture
 but it can be skipped.

 Ideally, kulfi is not creamy, rather lightly chewy and grainy. You
 could use corn starch in place of rice flour.

 Substitute almonds with any kind of nuts (pistachios, cashews).

 In a heavy bottomed pot, bring milk to a boil. Once the milk is
 boiling, reduce heat to low and let cook down with constant stirring.
 You do not have to stand by the stove but check and stir every 10 to
 12 minutes so that the milk does not stick to the bottom or sides of
 the pot. You will need to keep on scraping the side of the pot while
 you stir. Depending on fat/water content of the milk it could take 3
 to 5 hours for the milk to reduce to half of its volume.

 While the milk is cooking, crumble or grate the mava (if using), there
 should be no lumps. Set aside. Dissolve the rice flour in cold milk
 and let sit. Crumble up saffron threads between palms of your hands
 and dissolve in warm milk. Set aside.

 Once the milk has reduced, it will be light brownish in color, much
 thicker in consistency. Add the rice flour slurry to the pot with
 continual stirring (so that no lumps are formed) and let cook for 5
 minutes on low heat. The mixture will thicken further and become
 smooth. Add the mava next and cook for another 5 to 8 minutes so that
 it softens a bit.

 Remove from heat. Add the condensed milk, almond meal, dissolved
 saffron and cardamom powder to the milk mixture and combine well. Let
 sit to cool down,

 Pour into kulfi moulds or popsicle moulds. Freeze for 24 hours with
 lid on.

 Once ready to serve, use a sharp knife to loosen the edges and unmold
 the kulfi. You could run the mould under a stream of water to loosen
 it. Serve as it is or sliced up with nuts and falooda.

 Recipe by sanjuro

 Recipe FROM:
 <gopher://sdf.org/0/users/sanjuro/indian-food/kesar-badam-kulfi.txt>

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