Hello bloggy friends…..Hope everyone is fantastic and doing well. Taking a little extra care during winters,and not getting ill(Like I did). At the beginning of 2014, I decided that I am going to try out some of my mum’s recipes. She’s a fantastic cook. And best of all, she cooks with love. Love does makes things a thousand times more delicious. She used to make kulfis, or Frozen Milky Cardamom dessert for us a lot when we were kids. Now, she doesn’t have a lot of time to do such things,and it has been almost three months since I last saw a kulfi. Yesterday I was craving it so much. It isn’t just your average ice cream,it has its own distinctive crunchy and dry-fruity taste. Needless to say, I satisfied my craving by taking over the kitchen! Here’s a peep into what I did.
- 1.25 litre milk
- Seeds from 8 cardamom crushed
- 1/2 cup almonds
- 1/2 cup pistachios
- 1/3 cup sugar
- 1/2 cup heavy cream
- 1 tbsp cornflour
- Crushed almonds and pistachios(To scatter over kulfis)
How to go about it
- Put pistachios and almonds in a blender(Not a food processor) and pulse twice.Set aside.
- Put the milk on medium heat and let it simmer.
- Add sugar.
- Add crushed cardamom seeds.
- Add crushed pistachios and almonds.
- Mix cornflour to two tbsp cold water.Add and mix the cornflour mixture into the milk.
- Reduce heat to low, and let the content simmer until milk gets to half its original volume(Keep stirring after every 10 minutes all the while).
- Let the milk cool completely.
- Add cream into the milk and mix it well with a large spoon.
- Pour the kulfi mixture into Popsicle molds or any other glasses. Put them in freezer.
- After 1 hour of freezing an ice layer will form over kulfi mixture in glasses.Insert bamboo stick through it.
- Put it back in the Freezer.Freeze it overnight or for 8 hours.
- To take out kulfi from mold , pour hot water over the bottom of the glass.
- Slide out kulfi and serve with a scattering of crushed pistachios and almonds.