Wednesday, February 9, 2011


We invited Andy's mum and dad for dinner last night. The theme of the night was....INDIAN! Even though there were only four of us, we made a table-full of feast with curry, curry and more curry...

To cool down our curry heated mouth, I made an Indian ice cream, Kulfi. It is a simple recipe but takes quite a long time to make since you have to condense milk by reducing the amount of liquid.

It came out really well. Andy even thought I used condensed milk. I was like..."NO! I Condensed the milk!" The hint of cardamon and pistachio was a good match with the sweetened milk. Having no cream, it's low fat and fairly healthy. Great idea for a refreshing dessert!

Milk 1.5l
Sugar 50g
Cardamon pot 8
Pistachio 50g

1. Place milk in a large pot, boil it over high heat.
2. Put cardamon pots in the pot. Turn down the heat and simmer for 11/2 hours until the liquid is reduced to about 600ml.
3. Take cardamon pots out. Pour milk in a jug, add sugar and stir well. Cool it down.
4. Chop unshelled pistachio finely.
5. Pour the milk into an ice cream machine.
6. When the milk starts to thicken put pistachio in, and mix another couple of minute.
7. Put the ice cream in the fridge to make it properly set.

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