INGREDIENTS

INSTRUCTIONS

BASIC RECIPE
AAM KULFI (MANGO KULFI
KESARI KULFI (SAFFRON KULFI
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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