Indian Kulfi
 
submitted by bferrier 
 
 
6-1/4 cup  whole milk (full cream)
1/4 cup  sugar
2 Tbsp  finely chopped pistachio nuts (make sure they are unsalted,
  and i use perhaps twice
  the quantity to get a nice strong flavor) 1 teaspoon ground cardamom
 
put the milk in a large, heavy-based saucepan and bring it almost to the 
boil. adjust the heat so that the milk keeps bubbling but does not rise 
and boil over. keep the milk at this temperature, stirring frequently. 
reduce the milk to about 2 1/2 cups; this will take about one hour. remove 
from heat. add the the remaining ingredients and stir until sugar is 
dissolved. set aside the mixture until cold and freeze in ice-cream maker. 
traditionally it should then be spooned into individual moulds and turned 
out when well frozen. in an expensive restaurant in india, they would be 
perhaps decorated with edible gold or silver leaf!! we can use whole 
pistachios around! candied perhaps. 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 4870) Mirror: rec.food.recipes: Thu, Nov 18, 2004


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