PISTACHIO KULFI - INDIAN ICE CREAM

Kulfi is also referred to as the Indian ice cream. It is just like the ice cream but has a thicker and creamy texture because of how it’s made. My love affair with kulfi has been a very long one, but I have never attempted to make it at home because you need an ice cream maker for that perfect creamy texture. After researching for a few days, I found a couple of tips and tricks to get kulfi made without an ice cream maker.

So, here is how I made Kulfi for the first time. I have used pistachio flakes only but you can also add almond flakes. Btw, please keep everything you need at reachable distance before you boil the milk because then you can’t wander away till the mixture is taken off the stove. Happy cooking!!! J

Ingredients: (serves 8 to 10)

Whole milk - 7 cups

Sugar - ½ cup (can be adjusted to taste)

Pistachio - ¼ cup powdered

Pistachio flakes - ¼ cup

Vanilla extract - 2 drops

White bread - 2 or 3 slices

Corn starch - 2 teaspoons

Freshly powdered Cardamom - 1 heaped teaspoon

Method:

1.       Cut the sides of bread and take only white portion. Mix with 1 cup milk and corn starch. Grind into smooth paste and keep aside.

2.       Pour milk in to a sauce pan and boil at medium high stirring continuously. If you don’t do that the milk burns at the bottom of the pan. Reduce flame when milk starts boiling.

3.       Add vanilla extract once milk starts boiling.

4.       Once the water content in the milk has reduced to almost half add the bread and cornstarch mixture and continue stirring.

5.       After few mins add sugar and let it dissolve completely.

6.       Then add powdered pistachio, sprinkling little by little and stirring it into the mixture.

7.       Add the pistachio flakes.

8.       Now when milk has thickened (quantity reduces to half of original content) and ready to be taken of the stove, add the cardamom powder.

9.       Remove from flame and pour into container for cooling. Let the mixture cool to room temperature. You still have to keep stirring once in a while otherwise a thick layer forms at the top.

10.   Now place a layer of cling film on top of the mixture lightly pressing to surface of the mixture as shown in picture below.

11.   Freeze for 6 hours and serve.

Tips n Tricks:

·         Well on this one the trick is don’t leave the milk unattended at any point.

·         And also stir the contents that stick to sides of pan back into the mixture.

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