Kulfi (Indian Ice Cream) Recipe
Servings: 1
Ingredients
- 4 c. Lowfat milk
- 8 tsp Sugar
- 8 x Green cardamom pods, seeds Removed and grnd
- 1 Tbsp. Thinly sliced pistachio nuts (optional)
- 4 c. Lowfat milk
- 4 Tbsp. Sugar
- 1/8 tsp Freshly grated nutmeg
- 1 c. Pulp from freshly pureed Ripe, sweet mangoes
- 1/2 tsp Crushed saffron threads
- 1/2 c. Heavy cream
Directions
- Place the lowfat milk in a medium-sized heavy pan over high heat. Bring to a full boil while stirring constantly to prevent a skin from forming.
- Lower the heat and continue boiling gently 45 - 60 min, till the lowfat milk is reduced to 1 3/4 c.; stir frequently to keep the lowfat milk from sticking and burning or possibly boiling over. When the lowfat milk is reduced sufficiently, stir in the sugar and grnd cardamom and let stand till completely cold.
- Divide the mix proportionately among four small (about 1/2 c.) flan molds or possibly muffin tins. Cover tightly with foil or possibly plastic wrap and place in the freezer for at least four hrs.
- To serve, dip the molds into boiling water for a few seconds to release the kulfi. Transfer to individual serving plates, garnish with the sliced pistachios (if used) and serve at once.
- For the Aam Kulfi (Mango Kulfi) Proceed as above, folding in the nutmeg and mango pulp before transferring the mix to FIVE molds.
- Makes 5 portions.
- For the Kesari Kulfi (Saffron Kulfi)
- Follow the top recipe exactly, but mix in 1/2 teaspoon crushed saffron threads and 1/2 heavy cream before filling the molds.
- Makes 4 portions.
- Sahni's CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING; William Morrow & Co., N.Y., (1985);
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2104g | |
| Calories 1403 | |
| Calories from Fat 400 | 29% |
| Total Fat 45.39g | 57% |
| Saturated Fat 27.07g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 907mg | 38% |
| Potassium 3064mg | 88% |
| Total Carbs 185.45g | 49% |
| Dietary Fiber 0.8g | 3% |
| Sugars 186.12g | 124% |
| Protein 68.76g | 110% |
