Ingredients with Measurements:
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1/2 cup sugar
- 1/4 teaspoon saffron threads
- 1/4 teaspoon cardamom powder
- 1/4 cup chopped pistachios
Special equipment needed:
- Kulfi molds or small paper cups
- Wooden popsicle sticks
Step-by-step instructions:
1. In a heavy-bottomed saucepan, combine the whole milk, heavy cream, sweetened condensed milk, and sugar. Stir well and bring to a boil over medium heat.
2. Reduce the heat to low and let the mixture simmer for 30-40 minutes, stirring occasionally, until it has reduced by half.
3. Add the saffron threads and cardamom powder to the milk mixture and stir well.
4. Remove the pan from the heat and let it cool to room temperature.
5. Once the mixture has cooled, pour it into kulfi molds or small paper cups.
6. Sprinkle chopped pistachios on top of each kulfi and insert a wooden popsicle stick into the center of each one.
7. 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:
Medium heat for boiling the milk mixture, low heat for simmering
Serving size:
Makes 8-10 kulfi
Nutritional information:
Calories: 300 per serving
Fat: 15g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of kulfi.
- You can use almond milk or coconut milk instead of whole milk for a vegan version of kulfi.
- You can use honey or maple syrup instead of sugar for a healthier version of kulfi.
Variations:
- You can add chopped almonds, cashews, or raisins to the kulfi mixture for added texture and flavor.
- You can add a few drops of rose water or vanilla extract to the kulfi mixture for a different flavor profile.
- You can make mango kulfi by adding pureed mangoes to the kulfi mixture.
Tips and tricks:
- Stir the milk mixture frequently to prevent it from sticking to the bottom of the pan.
- Use a fine-mesh strainer to strain the milk mixture before pouring it into the kulfi molds to remove any lumps or impurities.
- To remove the kulfi from the molds, dip them in warm water for a few seconds and then gently pull on the popsicle stick.
Storage instructions:
- Store the kulfi in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Let the kulfi sit at room temperature for a few minutes before serving to soften it slightly.
Presentation ideas:
- Serve the kulfi on a bed of crushed pistachios or saffron strands for a beautiful presentation.
Garnishes:
- Chopped pistachios, saffron strands, or rose petals
Pairings:
- Kulfi pairs well with chai tea or coffee.
Suggested side dishes:
- Serve kulfi as a dessert after a spicy Indian meal.
Troubleshooting advice:
- If the kulfi mixture is too thin, let it simmer for a few more minutes until it thickens.
- If the kulfi is too hard to remove from the molds, dip them in warm water for a few more seconds.
Food safety advice:
- Make sure to use clean and sanitized kulfi molds or paper cups.
Food history:
- Kulfi is a popular frozen dessert in India and Pakistan, traditionally made with milk, sugar, and flavorings like saffron, cardamom, and pistachios.
Flavor profiles:
- Creamy, sweet, and aromatic with hints of saffron and cardamom.
Serving suggestions:
- Serve the kulfi on a hot summer day as a refreshing treat.
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Region: Indian