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KULFI (traditional Indian ice-cream)

by:
February  2, 2011
5
4 Ratings
  • Serves 4
Author Notes

In this picture we serve with stews mango and pineapple —pauljoseph

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Ingredients
  • 2cups (500 ml.) full fat milk
  • 1 cup condensed milk
  • ¼ cup milk powder
  • 2 teaspoon cardamom powder
  • Pistachio sliced 4 tsp
Directions
  1. Combine all the ingredients together and bring to a boil.
  2. Simmer and cook for 15 minutes till the mixture thickens.
  3. Cool completely.
  4. Pour into kulfi moulds and freeze overnight till firm.
  5. To unmold , allow the molds to remain outside the refrigerator for few minutes and then unmold
  6. Garnish with Pistachio Slices.
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6 Reviews

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Sagegreen February 2, 2011
This is gorgeous! You always inspire me with your recipes.
TiggyBee February 2, 2011
pauljoseph, all of your recipes are appreciated.

It's hard to comment on all the recipes because not only does it generate a ton of emails to my phone, but sometimes there are just too many to catch up with and not enough time. You have many fans here. Thanks for sharing with us. : )
hardlikearmour February 2, 2011
Don't forget the time difference, pauljoseph! It is just after 9 am where I live. This sounds delicious. Could I substitute muffin tins for the kulfi molds?
mrslarkin February 2, 2011
This looks really delicious, pauljoseph! Yes, very bad winter storm here in U.S. Be patient. Don't say goodbye!
pauljoseph February 2, 2011
I'd really appreciate if somebody appreciate my recipe or I have to say good bye to food52
drbabs February 2, 2011
Please don't!!! I was just admiring this recipe--it's easy, it highlights 2 of my favorite things--cardamom and pistachio, and it's ice cream! If we weren't having an ice storm, I'd make it right now! I have definitely saved it to make in the future.