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Kulfi (South Asian Frozen Custard)

Kulfi (South Asian Frozen Custard)
DessertsIndian⏱ 280 minServes 4MediumGluten-freeEgg-freeVegetarian
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 4 cups milk
  • 8 tsp sugar
  • ½ tsp ground green cardamom seeds
  • 1 tbsp pistachios, thinly sliced
  • 1 tbsp almonds, thinly sliced (optional)

Method

  1. Put the milk into a wide, heavy pan, and bring to boil over high heat, stirring constantly.
  2. Lower the heat and cook the milk, stirring constantly until it has thickened and reduced to ¾ cup—this will take about 40–45 minutes. Stir the sides of the pan constantly to avoid scorching.
  3. Stir in the sugar, nuts, and cardamom powder. Set aside to cool.
  4. Pour the mixture evenly into kulfi moulds or small ramekins. Cover with plastic wrap or foil, and freeze for about 6 hours until set.
  5. To serve, run a sharp knife dipped in hot water along the sides of the moulds, and unmold them onto a serving plate.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: Kulfi 3 by Gaurav Dhwaj Khadka (CC BY-SA 4.0) · source