INGREDIENTS

INSTRUCTIONS

Place the milk in a medium-sized heavy pan over high heat. Bring to a
full boil while stirring constantly to prevent a skin from forming.
Lower the heat and continue boiling gently 45 - 60 minutes, until the
milk is reduced to 1 3/4 cups; stir frequently to keep the milk from
sticking and burning or boiling over.  When the milk is reduced
sufficiently, stir in the sugar and ground cardamom and let stand
until completely cool.  Divide the mixture evenly among four small
(about 1/2 cup) flan molds  or muffin tins.  Cover tightly with foil or
plastic wrap and place in  the freezer for at least four hours.  To
serve, dip the molds into boiling water for a few seconds to  release
the kulfi.  Transfer to individual serving plates, garnish  with the
sliced pistachios (if used) and serve at once.  For the Aam Kulfi
(Mango Kulfi) Proceed as above, folding in the  nutmeg and mango pulp
before transferring the mixture to FIVE molds.  Makes 5 portions.  For
the Kesari Kulfi (Saffron Kulfi)  Follow the top recipe exactly, but
fold in 1/2 tsp. crushed saffron  threads and 1/2 heavy cream before
filling the molds.  Makes 4 portions. This recipe and variations are
adapted from Julie  Sahni's CLASSIC INDIAN VEGETARIAN AND GRAIN
COOKING; William Morrow &  Co., N.Y., (1985); ISBN:  0-688-04995-8.
From: Amanda@gate.Net                 Date: 12-27-19 Rec.Food.Recipes
Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug
30, 98

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