Recipe For Kulfi – The Perfect Indian Pudding

Of course, you need a pudding/sweet to round off the indulgence of a delicious, groaning table of delicately spiced Indian food.  Kulfi (Indian ice cream) has been made for ages and was served to the Moghul Emperors at their hedonistic courts in Delhi and Fatehpur Sikri. 

It is harder than the soft texture of British ice creams, but then they do pump them full of air to bulk them out (and so increase profits but add value as “soft scoop”).  And I love their flavours, eucalyptus cardamom, nutty pistachio and almond and tropical mango.

2.25l (4 pints) full cream milk
150g (5½ oz) Fairtrade caster sugar
4 drops Fairtrade organic vanilla essence (Steenbergs is best, but I am very biased)
2 pinches ground organic green cardamom
10g (½ oz) flaked almonds
10g (½ oz) chopped unsalted pistachios
50ml (2 fl oz) single cream

1.  Bring the milk to the boil and then reduce the heat and simmer over a low heat, stirring all the time and until it has reduced down to one-third of its volume.  It is important to keep stirring to stop it sticking or burning; whenever a film forms on the top, just stir it in.

2.  Add the Fairtrade caster sugar, Fairtrade vanilla essence, ground cardamom powder and almonds, and stir until everything is well combined.  Simmer like this for 2 minutes.

3.  Transfer to a bowl, add the pistachios and stir in, then let it cool down completely, which will take about 30 minutes.  Stir in the cream and pour into kulfi moulds or yoghurt pots. 

4.  Put in the freezer until solid, preferably overnight.  Get it out of its mould by running under a hot water tap for a few seconds.  When serving, sprinkle liberally with a few more flaked almonds and chopped pistachios.



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