A traditional Indian pistachio kulfi, prepared by slowly reducing whole milk into a dense, rich cream naturally concentrated in protein, then flavored with cardamom before freezing.
Ingredients
- 1.5 l whole milk
- 70 g granulated sugar
- 60 g unsalted shelled pistachios
- 5 pieces whole green cardamom
- 1 pinch saffron threads
- 15 g unsalted shelled pistachios
Method
- Set aside the pistachios for the garnish. Blanch the remaining pistachios in simmering water for a few moments, drain, then remove as much of their skin as possible by rubbing them in a clean towel.
- Pulse the blanched pistachios in short bursts. Aim for a slightly irregular powder, not an oily paste.
- Open the cardamom pods, remove the seeds, and crush them finely in a mortar.
- Pour the whole milk into a wide, heavy-bottomed saucepan. Bring gently to a simmer, then maintain a very gentle cook, uncovered.
- Stir regularly with a wooden or silicone spatula, carefully scraping the bottom. Push the creamy skin that forms on the sides back into the milk: these particles give kulfi its traditional texture.
- Continue reducing until the milk has lost about two-thirds of its volume and heavily coats the spatula. The cooking must remain slow to prevent the bottom from scorching or the milk from taking on a burnt flavor.
- Add the sugar, ground pistachios, cardamom, and saffron. Continue cooking gently, stirring until the sugar has completely dissolved and you have a thick but still fluid cream.
- Remove from the heat and transfer the mixture to a cold container. Let cool slightly, stirring occasionally to prevent a uniform skin from forming, then refrigerate until completely chilled.
- Divide the cream into kulfi molds or small individual molds. Seal tightly to prevent freezer odors and surface ice crystals.
- Place in the freezer for at least eight hours. The kulfi should be fully set, dense, and firm, without being churned like Western ice cream.
- To unmold, very briefly run the outside of the molds under barely warm water. Turn each kulfi out onto a cold plate and sprinkle with the reserved pistachios. Serve immediately.
Nutrition
Per serving
- Energy
- 480.2 kcal
- Protein
- 18.95 g
- Carbohydrate
- 57.15 g
- Fat
- 22.55 g
- Fibre
- 8.99 g
- Calcium
- 518.03 mg
- Iron
- 4.93 mg
- Magnesium
- 127.81 mg
