Kulfi.
To make traditional kulfi is a very time consuming process, this is an easier and quicker version..
Ingredients.
75ml / 3floz of boiling water.
4 cardamom pods, crushed and the seeds removed.
405g / 14oz can of sweetened condensed milk.
75ml / 3floz of cold water.
30g / 1oz of unsalted pistachio nuts.
30g / 1oz of blanched almonds.
2 drops of almond essence, optional.
150ml / 1/4 of a pint of double cream.
Lime zest to garnish.
Method.
1. Pour the boiling water into a bowl, stir in the cardamom seeds and leave for 15 minutes to infuse. Meanwhile, put the condensed milk into a blender together with the cold water, pistachio nuts, almonds and almond essence, if using. Process the mixture for about 30 seconds until very finely mixed.
2. Add the cooled and strained cardamom water and pour into a bowl. Whip the cream until softly peaking and whisk into the mixture. Pour the mixture into a shallow metal or plastic container and freeze for about 3 hours or until semi frozen around the edges and mushy in the centre.
3. Transfer the mixture to a bowl and mash well with a fork to break up the ice crystals. Divide the mixture evenly between 6 to 8 moulds,(Traditionally this dessert is frozen in conical shaped moulds, but you can use dariole moulds, small yoghurt pots or fromage frais cartons instead.) Freeze for at least 4 hours or over night until firm.
4. To serve dip the base of each mould quickly into hot water and run a knife around the top edge. Turn out onto serving plates and garnish with lime zest.
Serves 6 to 8.
