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Pistachio Kulfi Recipe

The town of Lucknow in northern India is know for the sophistication of its cuisine. Kulfi, which originates from Lucknow, is a delicious creamy iced dessert which was served at the court of the nabobs in dishes carved out of ice. Try preparing this delicious recipe, which can be made without the use of an ice-cream machine. Traditionally, it was made in metal cones. Pistachio Kulfi picture

Summary

Preparation Time15 MinCooking Time1 Hr 15 Min

Ready In1 Hr 30 MinDifficulty LevelMedium

Servings4CuisineIndian

CourseDessertMain IngredientMilk Product

Ingredients

	Whole milk	1 Liter
	Creme fraiche	2 Tablespoon (30 % fat)
	Unsweetened condensed milk	500 Milliliter
	Caster sugar	150 Gram (5 1/2 oz)
	Shelled almonds	40 Gram (1 1/2 oz)
	Unsalted pistachios	30 Gram (1 1/4 oz)
	Green cardamom	20

Nutrition Facts

Serving size

Calories 817 Calories from Fat 254

% Daily Value*

Total Fat 29 g44.2%

Saturated Fat 14 g69.8%

Trans Fat 0 g

Cholesterol 78.1 mg26%

Sodium 261.9 mg10.9%

Total Carbohydrates 124 g41.2%

Dietary Fiber 2.3 g9.3%

Sugars 119.3 g

Protein 21 g42.2%

Vitamin A 16% Vitamin C 6.5%

Calcium 67.9% Iron 6.5%

*Based on a 2000 Calorie diet

Directions

Crush the cardamom pods and extract the seeds. Choose a deep non-stick frying pan, so that the milk can evaporate quickly. Pour the milk into the pan and boil it with the cardamom seeds. Turn down the heat and cook for 1 hour, stiring frequently so that the milk does not catch on the bottom of the pan.

After an hour, the milk should have reduced by about half. Strain the milk through a sieve into a mixing bowl and wash the pan.

Grind the almonds and the pistachios, making sure that the powder is not too fine.

Pour the milk back into the pan, then add the condensed milk, the almonds and the pistachios. Stir well. Cook over a low heat for 15 minutes, stirring constantly so that a skin cannot form on the top.

Allow the mixture to cool at room temperature, stirring it occasionally. If a skin should form, mix it in. Then add the creme fraiche and stir it in carefully.

Pour the mixture into a large mould, preferably a metal one, and cover with clingfilm. Put it into the freezer. Stir it once or twice while the ice is forming, in order to mix in the pistachios and almonds properly. The ice cream will be ready after 6 to 8 hours. Leave it to soften slightly in the refrigerator for 20 minutes before serving.

You could use the same process to make a mango or peach ice cream.