Recipe - Kulfi (Indian Ice Cream)

BASIC RECIPE
4 cup Milk
8 teaspoon Sugar
8 Green cardamom pods, seeds
Removed and ground
1 tablespoon Thinly cut or sliced up pistachio nuts
(optional)

AAM KULFI (MANGO KULFI
4 cup Milk
4 tablespoon Sugar
1/8 teaspoon Freshly grated nutmeg
1 cup Pulp from freshly pureed
Ripe, sweet mangoes

KESARI KULFI (SAFFRON KULFI
One half teaspoon Crushed saffron threads
One half cup Heavy cream

Place the milk in a mediumsized heavy pan over high heat. Bring to a full
boil while stirring constantly to prevent a skin from forming.

Lower the heat and continue boiling gently 45 60 minutes, until the milk
is reduced to 1 Three fourths cups; stir frequently to keep the milk from sticking
and burning or boiling over. When the milk is reduced sufficiently, stir
in the sugar and ground cardamom and let stand until completely cool.

Divide the mixture evenly among four small (about One half cup) flan molds or
muffin tins. Cover tightly with foil or plastic wrap and place in the
freezer for at least four hours.

To serve, dip the molds into boiling water for a few seconds to release the
kulfi. Transfer to individual serving plates, garnish with the cut or sliced up
pistachios (if used) and serve at once.

For the Aam Kulfi (Mango Kulfi) Proceed as above, folding in the nutmeg and
mango pulp before transferring the mixture to FIVE molds.

Makes 5 portions.

For the Kesari Kulfi (Saffron Kulfi)

Follow the top recipe exactly, but fold in One half tsp. crushed saffron threads
and One half heavy cream before filling the molds.

Makes 4 portions. This recipe and variations are adapted from Julie Sahni's
CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING; William Morrow & Co., N.Y.,
(1985); ISBN: 0688049958.

From: Amanda@gate.Net Date: 122719 Rec.Food.Recipes

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Aug 30, 98