Kulfi is the most popular dessert in India during summer season. It's actually the Indian version of ice cream which contains delicate spicy flavors of spices such as cardamom, saffron, cinnamon. Kulfi serves double purposes of being a chilled rejuvenatory sweet dish as well as a delectable dessert.
- 1/2 tsp. ground Green Cardamom Seeds (chotti elaichi)
- 4 cups Milk
- 1 tbsp thinly sliced skinned Pista (pistachios)
- 8 tsp. Sugar or to Taste
- 1tbsp. finely ground Skinned Badaam (almonds) - optional
- Take a pan and add milk to it.
- Boil it over high heat with constant stirring.
- Lower the heat and cook the milk for about 40-45 minutes.
- Stir the sides of the pan constantly to avoid scalding. until the milk has thickened and reduced to about 13/4th cups.
- Add sugar, nuts and cardamom seeds to the pan.
- Stir the mixture well and allow it to cool.
- Take Kulfi molds or small ramekins and pour the mixture into it in equal distribution.
- Cover with plastic wrap or foil and freeze for about 6 hours. This will make the mixture settle.
- Run a sharp knife around the edges of the pista kulfi to remove the ice-cream from the molds.
- Slip each kulfi on to a dessert plate and cut across into 3-4 slices.
- Chilled Kulfi is ready to be served.