Ingredients with Measurements:
- 1 cup chopped dates (khajoor)
- 2 cups full-fat milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 tsp cardamom powder
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
Special equipment needed:
- Kulfi molds or popsicle molds
- Blender or food processor
Step-by-step instructions:
1. In a heavy-bottomed pan, heat the milk and cream on medium heat until it comes to a boil.
2. Reduce the heat and let it simmer for 10-15 minutes, stirring occasionally, until the mixture thickens.
3. Add the chopped dates and sugar to the milk mixture and stir well.
4. Cook for another 10-15 minutes, stirring occasionally, until the dates are soft and the mixture thickens further.
5. Remove from heat and let it cool to room temperature.
6. Once cooled, blend the mixture in a blender or food processor until smooth.
7. Add the cardamom powder, chopped pistachios, and chopped almonds to the blended mixture and stir well.
8. Pour the mixture into kulfi molds or popsicle molds and freeze for at least 6 hours or overnight.
9. To serve, remove the kulfi from the molds by dipping them in warm water for a few seconds.
10. Garnish with more chopped pistachios and serve chilled.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Freezing time: 6 hours or overnight
Temperature:
Simmer on medium heat
Serving size:
Makes 6-8 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 30g
Protein: 5g
Substitutions for ingredients:
- Dates can be substituted with figs or raisins.
- Heavy cream can be substituted with coconut cream for a vegan version.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add a pinch of saffron for a more exotic flavor.
- Use different nuts such as cashews or walnuts for a different texture.
Tips and tricks:
- Make sure to stir the milk mixture frequently to prevent it from burning.
- If using popsicle molds, insert wooden sticks halfway through freezing to ensure they stay in place.
- For a creamier texture, add more heavy cream.
Storage instructions:
Store leftover kulfi in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Kulfi can be served directly from the freezer and does not need to be reheated.
Presentation ideas:
Serve the kulfi on a bed of crushed pistachios or almonds for added texture.
Garnishes:
Chopped pistachios, almonds, or saffron strands.
Pairings:
Serve with a cup of hot chai tea for a traditional Indian dessert experience.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the kulfi is too hard to remove from the molds, dip them in warm water for a few seconds.
- If the kulfi is too soft, freeze for a few more hours.
Food safety advice:
Make sure to use fresh ingredients and store the kulfi in the freezer at the correct temperature to prevent spoilage.
Food history:
Kulfi is a traditional Indian frozen dessert that dates back to the Mughal Empire.
Flavor profiles:
Sweet, creamy, nutty, and aromatic.
Serving suggestions:
Serve chilled as a refreshing dessert after a spicy Indian meal.
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