Ingredients with Measurements:
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1/2 cup pistachios, shelled and chopped
- 1/4 tsp cardamom powder
- Pinch of saffron strands
Special equipment needed:
- Kulfi molds or popsicle molds
- Blender or food processor
Step-by-step instructions:
1. In a heavy-bottomed saucepan, heat the milk and heavy cream over medium heat.
2. Add the sugar and stir until it dissolves completely.
3. Add the chopped pistachios, cardamom powder, and saffron strands. Stir well.
4. Let the mixture simmer for about 30-40 minutes, stirring occasionally, until it reduces to about half its original volume.
5. Remove the saucepan from heat and let it cool to room temperature.
6. Once cooled, blend the mixture in a blender or food processor until it becomes smooth.
7. Pour the mixture into kulfi molds or popsicle molds.
8. Freeze the kulfi for at least 6 hours or overnight.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Freezing time: 6 hours or overnight
Temperature:
Simmer over medium heat
Serving size:
Makes 6-8 servings
Nutritional information:
Calories: 250
Fat: 17g
Carbohydrates: 22g
Protein: 5g
Sodium: 60mg
Sugar: 20g
Substitutions for ingredients:
- Almonds or cashews can be used instead of pistachios.
- Whole milk can be substituted with coconut milk for a vegan version.
Variations:
- Add rose water for a floral flavor.
- Add mango puree for a fruity twist.
Tips and tricks:
- Stir the mixture occasionally to prevent it from sticking to the bottom of the saucepan.
- To remove the kulfi from the molds, dip them in warm water for a few seconds.
- Garnish with chopped pistachios or saffron strands before serving.
Storage instructions:
Store the kulfi in the freezer for up to 2 weeks.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the kulfi on a plate with a drizzle of honey or chocolate sauce.
Garnishes:
Chopped pistachios, saffron strands, honey, or chocolate sauce.
Pairings:
Serve with chai tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the mixture is too thick, add a splash of milk to thin it out.
- If the kulfi is too hard to remove from the molds, dip them in warm water for a few seconds.
Food safety advice:
Make sure to use clean utensils and equipment when making the kulfi.
Food history:
Kulfi is a popular frozen dessert in India, Pakistan, and Bangladesh. It is believed to have originated during the Mughal Empire in the 16th century.
Flavor profiles:
Creamy, nutty, and slightly sweet.
Serving suggestions:
Serve the kulfi on a hot summer day as a refreshing dessert.
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Region: Indian