| Kulfi
Ingredients:
- 4 cups milk
- 8 tsp. sugar or to taste
- 1/2 tsp. ground green cardamom
seeds (chotti elaichi)
- 1tbsp. skinned pistachios,
thinly sliced
- 1tbsp. skinned almonds, finely
ground (optional)
Preparation:
- Put the milk into a wide,
heavy pan and bring to boil over high heat, stiring
constantly.
- Now lower the heat and cook
the milk, stirring constantly, until it has thickened and
reduced to about 13/4th cups. (This will take about 40-45
minutes). Stir the sides of the pan constantly to avoid
scalding.
- Now add the sugar, nuts and
cardamom seeds, stir well, allow to cool.
- Pour the mixture into Kulfi
molds or small ramekins, distributing evenly. Cover with
plastic wrap or foil and freeze until set, about 6 hours.
- To serve, remove the ice-cream
from the molds by running a sharp knife around the edges. Slip
each kulfi on to a dessert plate, cut across into 3-4 slices,
and serve.
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Pistachio Ice-cream
Ingredients:
5 quarts full fat milk * 2 large pinches saffron * 10oz sugar * 1/2 tea
spoon ground cardamom * 2 table spoon(tbsp) blanched pistachio slivers *
1/2 tea spoon rose syrup *
Method:
Use 2 tbsp of milk to dissolve saffron and pour the remainder of the milk
in a large sauce pan. Place the saucepan over a moderate heat and keep
stirring until the milk has reduced by half. Add sugar and stir to
dissolve. Next, add saffron, cardamom, and pistachio and blend thoroughly.
Remove from heat and allow it to cool, pour the mixture into freezer tray
and let it freeze for about 6 hours, stirring occasionally.
Falooda:
Place the saucepan with 1 1/2 quart of water on a moderate heat and add
corn starch (10 oz). Stir it well to dissolve and then add coloring (1/2
oz yellow food coloring) and keep stirring until the liquid has reduced to
a jelly-like consistancy. Then force through a coarse sieve into a bowl of
crushed ice.
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