Green Cardamom Kulfi (Traditional Indian Ice-Cream)
Kulfi, a traditional Indian dairy dessert, an excellent substitute for ice-cream. It has a smooth texture and amazing flavours that will have you hooked in no time at all! Green cardamom with its spicy hit serves as a perfect balance for the creamy, milky taste of this dish. A favourite amongst Indian kids and equally among adults, it’s hard not to fall head over heels in love with it, especially if you have got a sweet tooth. The following recipe is not only easy to make but is also excellent in taste.
Preparation time: 1 hour
Cooking time: 1 hour 50 minutes
- 2 litres milk
- 8-10 green cardamom pods
- 5 tablespoons sugar
- 15 grams almonds (blanched and chopped)
- 25 grams pistachios (unsalted and chopped)
The following steps are simple and basic. Even though making kulfis is easy, it requires your full attention. Check out the successful recipe below:
The first step is to heat the milk. Take the milk in a saucepan and boil it. One needs to keep stirring the mixture all the time to prevent any sort of scalding. Once the milk begins to rise, lower the heat and let it simmer without boiling over again.
Now that the milk is cooked, it is time to do the flavouring. The second step is to add the green cardamom pods. Heat the milk again for a little while without letting it get scalded. A film will form over the milk. Every time this happens stir it back in. You have to keep at it till the milk has finally become one third of its original quantity. Keep a check to gauge the correct quantity. Generally, 45 minutes is enough time for the milk to get reduced. After this time span, the flavour of the cardamoms will get leeched into the milk and the pods will no longer be of any use to us. So, the pods can be discarded.
Next, add the sugar and chopped almonds and heat it at a low temperature for a little longer.
Then take a container that goes in your freezer and pour the milk in it. Once the milk has cooled down you put aluminium foil over it and pop it in the freezer. Using an ice cream maker is also a good idea if someone has the access to it.
Remove the kulfi from the fridge every 15 minutes and stir it. Slowly it will begin to harden and it will become difficult to stir, once it becomes almost impossible to stir, it’s time to transfer the mixture. You can serve your kulfi in two ways, either in separate cups or freeze it in a pudding basin and then cut it with a knife. So once the mixture has become very hard it can be transferred either to the pudding basin or individual cups. Then pop it back into the freezer. You have to let it freeze for another 4 hours.
If the kulfi is in a pudding basin take it out at least 20 minutes before serving. Take a plate and once the edges soften take the kulfi out on it. Then use a sharp knife to slice it up. Garnish with the leftover pistachios and serve. If they are in individual cups, take them out 5-10 minutes before serving, add the pistachios and voila! The kulfi’s ready to be served.