Kulfi Recipe

This Kulfi recipe is the ideal finale to an Indian meal. The cardamom takes away any sickly sweetness and the result is complex and delicious. This recipe goes well with roasted figs. Whilst this Kulfi recipe is not authentic (traditionally Kulfi is made by reducing milk and the process is quite a rigmarole), this is nevertheless one of those quick easy dessert recipes which is both unusual and delectable.

Try to use raw almonds - in other words, ones that have not been blanched. Alternatively, you can use pistachio nuts.

Ingredients:

You will need 2 x 9 " / 23 cm loaf tins or equivalent containers.

Method:

1. Toss the cardamom pods into a frying pan (with no oil). Dry roast them for a few minutes so that they release their oils. Pour them into a mortar. Grind the cardamom with the pestle, removing the pods as you go. Continue until you have a fine powder.
2. Place the almonds in the frying pan (with no oil) over a low heat. Toast until the almonds just start to turn slightly brown. Remove immediately to a plate. Don't overcook them as they darken easily.
3. Line the two loaf tins with silver foil.
4. Beat the evaporated milk with an electric beater until it has thickened and more or less doubled in volume. Keep aside.
5. Beat the cream until it becomes thick and holds a soft peak.
6. Fold the cream into the evaporated milk.
7. Fold the condensed milk into the cream mixture.
8. Fold in the cardamom and almonds.
9. Pour into the loaf tins and refrigerate overnight or for at least 5 hours.
10. Remove from the freezer about 5 minutes before serving and turn onto a suitable platter. Discard the foil. Serve in slices.

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