And off to another Indian dessert, using cardamom pods and nutmeg. 🙂
Who doesn’t like ice cream? Everybody loves it. 🙂 And when i was looking through the Indian dessert recipes, I spied repeatedly Kulfi as one of the main Indian desserts. It is simply indian ice cream flavored with the area’s natural spices, and frozen. No whipping to aerate it involved. One thing though, it involve some really milky mixture.
Some versions advised using condensed milk, because it is really what it is. Some used this with other versions of milk. Others said that the old way is the best way, meaning using regular milk and reducing it to half of its volume with some flavors. I cheated, kinda, and did both. I couldn’t find my original recipe source but below is what I did mostly.
I allotted 30 minutes for this, and the mixture was really creamy by then. Verdict? Found it too sweet. It was thick, and maybe should have been less sweet because of this. Too rich for my taste. But really good. And it might be my fault because I never measured. 😛 But this first trial is off to a good start. I think I will try a rose flavored kulfi next time.
Kulfi Recipe/Indian Ice Cream Recipe
2 to 3 cups milk
condensed milk, to taste
1/2 cup of powdered milk
nutmeg, to taste (I used about 1/2 teaspoon)
cardamom pods, about 3
sugar, if needed
Combine all of the ingredients above, except for the sugar, and stir over low heat for 30 minutes until the mixture thickens. Taste. Adjust for sweetness. The mixture should have thickened almost to a pudding like consistency. I had to add more milk to mine because it became too sweet at some point, but I still managed to make it thick.
Pour into ice cream molds, or once slightly cooled, into small drinking cups and put in a popsicle stick. Freeze overnight. To pull out, soak the cups or mold in warm water for a few seconds, and then pull out the ice cream. Eat 🙂