morsels45

morsels45 said

Kulfi

Denser than ice cream because it is never churned, on a stick, tasting of cardamom.

Kulfi
Photo: Commoner247, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make kulfi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Reduced milk, no churning

300 minutes · serves 6 · Easy

What you need

  • 1 litre whole milk
  • 150g sugar
  • 1 tsp ground cardamom
  • Pinch of saffron
  • 60g pistachios, chopped
  • 2 tbsp ground almonds

What you do

  1. 1Bring the milk to a boil in a wide heavy pan, then simmer on low.
  2. 2Reduce it by two thirds, stirring and scraping the skin back in every few minutes. This takes 50 minutes and it is the whole recipe.
  3. 3Sugar, cardamom, saffron and the ground almonds in. Another 5 minutes.
  4. 4Cool, then stir in most of the pistachios.
  5. 5Into moulds or paper cups with a stick. Freeze at least 6 hours.
  6. 6Dip the mould in warm water for 5 seconds to release. Denser than ice cream, because nothing has been whipped into it.

The quick one, with condensed milk

250 minutes · serves 6 · Very easy

What you need

  • 1 tin evaporated milk
  • 1 tin condensed milk
  • 200ml double cream
  • Cardamom
  • Pistachios

What you do

  1. 1Whisk everything together cold.
  2. 2Freeze in moulds. Sweeter, softer, and ready in an afternoon.