Indian Kulfi

submitted by bferrier


6 1/4 cups whole milk (full cream)
1/4 cup sugar
2 tablespoons finely chopped pistachio nuts (make sure they are unsalted,
and I use perhaps twice
the quantity to get a nice strong flavor) 1 teaspoon ground cardamom

Put the milk in a large, heavy-based saucepan and bring it almost to the
boil. Adjust the heat so that the milk keeps bubbling but does not rise
and boil over. Keep the milk at this temperature, stirring frequently.
Reduce the milk to about 2 1/2 cups; this will take about one hour. Remove
from heat. Add the the remaining ingredients and stir until sugar is
dissolved. Set aside the mixture until cold and freeze in ice-cream maker.
Traditionally it should then be spooned into individual moulds and turned
out when well frozen. In an expensive restaurant in India, they would be
perhaps decorated with edible gold or silver leaf!! We can use whole
pistachios around! Candied perhaps.


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