Monday, July 12, 2010
Recipe: Pistachio Kulfi
The Indian's really dont mess about when it comes to puddings. They put as much fat and sugar that they could possibly cram into them! Even their doughnuts (gulab jahm) are served soaked in sugar syrup! I love it all though, I think maybe because I love any desserts that contain cardamom. I think that the spice really lends itself well to sweet things. This is a recipe I orginially got from a magazine called "Dinner Tonight". I havent made too many changes, except upping the pistachio amount a little, and not serving it with pomegranate. Not a big fan of the little seeds. In stage one where I state "stir continuously on a high heat" I really mean it, the mixture catches and burns at the bottom of the saucepan very easily if you don't keep an eye on it! The ice cream melts fairly quickly so serve immediately in chilled bowls.
Pistachio Kulfi (serves 4) 81p per serving
1 x 400g tin evaporated milk
2 tbsp sugar
15g hulled unsalted pistachios, plus extra for garnish
4 cardamom pods
2 tbsp double cream
Fresh fruit, such as ripe mango, to serve
1. Heat the evaporated milk and sugar in a pan. Stir continuously on a high heat, making sure the mixture does not burn, for 10 minutes. Set aside.
2. Put the pistachios into a food processor and blitz until the pistachios are finely chopped. Get the seeds out of the cardamom pods and crush them in a mortar and pestle into a powder.
3. Stir the pistachios, cardamom and double cream into the evaporated milk mixture. With cling film, line a non stick loaf tin, and pour in the Kulfi mixture. Put in the freezer for a minimum of 5 hours. Remove from the freezer, pull the Kulfi out of the mould, peel off the cling-film and serve with chopped fresh fruit and extra pistachios.