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Kulfi Indian Ice Cream With Nuts

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Ingredients

Adjust Servings:
2 liters milk
8 - 10 green cardamom pods
4 - 5 tablespoons sugar
15 g almonds blanched and chopped
25 g pistachios unsalted and chopped

Nutritional information

293.4
Calories
143 g
Calories From Fat
16 g
Total Fat
8.2 g
Saturated Fat
48.3 mg
Cholesterol
178.6 mg
Sodium
26.1 g
Carbs
0.8 g
Dietary Fiber
8.8 g
Sugars
12.8 g
Protein
360g
Serving Size

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Kulfi Indian Ice Cream With Nuts

Features:
    Cuisine:

    A wonderful Madhur Jaffrey recipe. You don't need an ice-cream maker for this recipe, but if you do have one, you may use it! There are quite a few recipes posted here which includes cream. Kulfi is not made with cream, it's made with reduced milk. You may use full-cream or semi-skimmed milk. So, it would help to have a wide, heavy based sauce-pan for boiling down the milk, but a heavy non-stick pan would do as well. Please note, the cooking time does not include cooling time and freezing time.

    • 130 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Kulfi (Indian Ice Cream With Nuts),A wonderful Madhur Jaffrey recipe. You don’t need an ice-cream maker for this recipe, but if you do have one, you may use it! There are quite a few recipes posted here which includes cream. Kulfi is not made with cream, it’s made with reduced milk. You may use full-cream or semi-skimmed milk. So, it would help to have a wide, heavy based sauce-pan for boiling down the milk, but a heavy non-stick pan would do as well. Please note, the cooking time does not include cooling time and freezing time.,PERFECT! I made a half recipe as directed with 1% organic milk. While it may not have been as creamy as kulfi made with whole milk…I feel the flavor was spot on. This is one of my favorite things to get at Indian restaurants and I’ve been looking for an authentic recipe for a long time. In step 15, I spooned the kulfi into 6 muffin tins. Then to serve, I let it sit out awhile and they slipped right out and resembled restaurant kulfi. Thanks for this recipe! Made for the Please Review tag game. *I also want to try these in popsicle molds as I saw it sold that way in an Indian market.


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    Steps

    1
    Done

    Pour the Milk Into a Wide, Heavy Based Sauce Pan and Bring to Boil Over High Heat, Stirring Constantly.

    2
    Done

    as Soon as the Milk Begins to Rise, Turn the Heat Down Just to the Point to Allow the Milk to Simmer Vigorously but Without Boiling Over.

    3
    Done

    Add in the Cardamom Pods.

    4
    Done

    Leave the Milk to Boil and Stir the Sides of the Pan Constantly to Avoid Scalding.

    5
    Done

    Whenever a Film Forms on Top of the Milk, Just Stir It in .

    6
    Done

    the Milk Has to Reduce to About a Third of the Original Amount, About 750 Ml (1 1/4 Pints) Which Will Take About 45 Minutes.

    7
    Done

    When the Milk Has Reduced, Remove the Cardamom Pods and Discard Them.

    8
    Done

    Add in the Sugar and Almonds, Stir and Simmer Gently For 2-3 Minutes.

    9
    Done

    Pour the Reduced Milk Into a Bowl (which Can Be Put Into the Freezer) and Let It Cool Completely.

    10
    Done

    Add Half of the Chopped Pistachios and Stir Them in .

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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