Kulfi is traditional Indian ice cream, which, needless to say was originally eaten in India as apposed to the common ice cream we eat today.
The ice cream is very soft and once out of the freezer is very quick to melt, much quicker than other ice creams, making it very soft to eat. It is very smooth and soft in texture and what hasn't melted already melts in your mouth. The taste is very much of pistachios and cream, although once past the pistachios on top the flavour is not overpowering but just refreshing. Perfect to sooth your mouth and throat after a spicy indian meal.
The pistachio contains bits of pistachios that you can see and taste in every bite of the kulfi. It has a mildly, nutty flavor and has a light crunch.
- Whole milk - 4 cups (plus 2 tbsp)
- Douple whipping cream -250 gms
- Cardamom powder
- Granulated sugar - 1/4 cup
- Bread slice - 1 No (Remove the brown part of the bread)
- Cornflour - 1 tbsp
- Pistachio - 3 tbsp
- Almond flakes (optional) to decorate
How to Cook :
- Grind pistachio to coarse Powder.
Heat a saucepan. Keep the heat on medium. Add milk and reduce it to half i.e. approximately 2 cups. Add sugar while reducing milk. Stir continuously from start to end, to avoid milk sticking to the bottom.
Take 2 tbsp cold milk in a small bowl. Add 1 tbsp Corn Flour & bread pcs. Use blender to make a smoth paste and add it to the boiling milk. Milk will start thickening.
Once milk become thick; add Cardamom Powder, Saffron, and Pista. Mix well and remove lumps. Mix well and remove from heat.
Let the mixture become little cool down.
Meanwhile beat the cream & fold it in the final mixture very gently & softly. This makes the mixture very light & smooth. Then pour into Kulfi mold or any Icecream mold and set into freezer.
All in all pistachio kulfi is a delicious end to any meal, particularly to cool your throat after an indian meals.