Recently, I've been on a kulfi bender, much to my husband's delight. He loves the taste and texture of the frozen Indian ice cream, and a little bit of what you fancy does you good, right?
Kulfi is easy to make, and an added bonus is the fact that you don't need to use an ice cream maker.
This great recipe has been adapted from the fabulous food blog Passionate About Baking, written by my good friend Deeba. You know how it is when you just 'click' with someone? Well we've both got loads in common and I'm not just talking about food, although that is always a good place to start! One of the things I particularly love about her blog is the way she puts her photographs together, even adding little notes to them, and don't get me started on her food styling. That girl knows how to use colour!
Kulfi with Pistachios and Dried Cranberries
¼ cup pistachios, chopped finely, plus a handful for garnishing
¼ cup dried sweetened cranberries, plus a handful for garnishing
Put the milk and sugar into a large, heavy bottom saucepan & boil until reduced to a third - making sure you stir it frequently. The mixture should be thick & creamy.
Add the crushed cardamom and chopped pistachios and simmer for 5 minutes. Remove from heat and add the dried cranberries. Turn the mixture into a bowl to cool.
When the mixture is cold, spoon it straight into little moulds. If you do have an ice cream machine, use it to churn the kulfi. Keep an eye on it and just before it gets to the 'too frozen to pour' stage, spoon the kulfi into the moulds. Cover the moulds tightly with foil and freeze overnight.
Turn out onto serving plates and garnish with the reserved pistachios and cranberries.
Note: I don't have kulfi moulds, I just used an all purpose silicone mould instead. You can use any kind of mould, even Popsicle moulds.
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