Kulfi

Ingredients

• 1.5L whole milk: reduced by two-thirds; the reduction IS the recipe; there is no shortcut that is also kulfi
• 100g sugar; 6 green cardamom pods, crushed; big pinch of saffron bloomed in warm milk ⇄
• 40g pistachios + 20g almonds, chopped, half in and half for the crown
• Kulfi molds, steel cups, or paper cups with sticks
• 2 tbsp cream, optional insurance; NO eggs, NO churning: kulfi is proudly still

Equipment

Ice-cream churner

The words inside

Reduction, Nappe & Mounting

Allergen screen

Found: dairy · egg · nuts

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Simmer the milk in a wide heavy pan, stirring and scraping the sides and bottom constantly, 60–75 min, until reduced to a third and the color of pale caramel: the browned milk solids you scrape back in (rabri) are the flavor. 75 min
2. Sugar, cardamom, saffron in the final 10 min; cool completely; stir in half the nuts. 10 min
3. Pour into molds; freeze 6 h minimum. 360 min
4. Unmold with a 10-second warm-water dip; roll in the remaining nuts. Slice discs or serve on the stick; kulfi melts slower than ice cream: that density is the point, not a flaw.