Ingredients with Measurements:
- 1 liter full-fat milk
- 1/2 cup sugar
- 1/2 cup heavy cream
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/4 cup chopped cashews
- 1/4 tsp cardamom powder
Special equipment needed:
- Kulfi molds or popsicle molds
- Wooden sticks
Step-by-step instructions:
1. In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
2. Once the milk comes to a boil, reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally. The milk will reduce and thicken.
3. Add the sugar and stir until it dissolves completely.
4. Add the heavy cream and stir well.
5. Add the chopped nuts and cardamom powder and mix well.
6. Turn off the heat and let the mixture cool down to room temperature.
7. Pour the mixture into kulfi molds or popsicle molds and insert wooden sticks.
8. Freeze the kulfi 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.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Freezing time: 6 hours or overnight
Temperature:
Cooking temperature: Medium to low heat
Freezing temperature: -18°C or 0°F
Serving size:
Makes 8-10 kulfi
Nutritional information:
Calories per serving: 250
Fat: 15g
Carbohydrates: 25g
Protein: 7g
Substitutions for ingredients:
- You can use low-fat milk instead of full-fat milk, but the kulfi won't be as creamy.
- You can use any nuts of your choice or skip them altogether.
Variations:
- You can add saffron strands to the milk while boiling for a more aromatic flavor.
- You can add rose water or kewra water for a floral flavor.
- You can add mango puree for a mango kulfi.
Tips and tricks:
- Stir the milk occasionally while boiling to prevent it from sticking to the bottom of the pan.
- Use a heavy-bottomed pan to prevent the milk from scorching.
- Add the sugar only after the milk has reduced and thickened.
- Let the mixture cool down to room temperature before pouring it into the molds.
- Dip the molds in warm water to remove the kulfi easily.
Storage instructions:
Store the kulfi in the freezer for up to a week.
Reheating instructions:
There's no need to reheat the kulfi. Serve it directly from the freezer.
Presentation ideas:
Serve the kulfi on a plate or in a bowl. You can garnish it with chopped nuts or saffron strands.
Garnishes:
Chopped nuts, saffron strands, rose petals
Pairings:
Serve the kulfi as a dessert after a meal.
Suggested side dishes:
None
Troubleshooting advice:
- If the milk is sticking to the bottom of the pan, reduce the heat and stir more frequently.
- If the kulfi is too hard to remove from the molds, dip them in warm water for a few seconds.
Food safety advice:
- Use pasteurized milk to prevent any bacterial contamination.
- Make sure the kulfi molds are clean and dry before using them.
Food history:
Kulfi is a popular frozen dessert in India, Pakistan, and Bangladesh. It is believed to have originated in the Mughal era and was traditionally made by slow-cooking milk for hours until it thickened and reduced.
Flavor profiles:
Creamy, nutty, sweet, and aromatic
Serving suggestions:
Serve the kulfi as a dessert after a meal.
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Region: Indian