Kulfi:
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Fresh milk - 150 ml; ground rice(cooked rice) - 2 tblsp; almoonds (ground)- 1 tblsp; Evaporated milk - 450 ml
cardamom ground - 1 tsp; sugar - 50 g Double cream - 450 ml; Rose water - 1 tblsp or 5-6 drops of anyother flavouring such as vanilla, almond etc. Pistas - 25 g chopped.
Heat the milk until it is luke warm. Put the ground rice, ground almonds into a small bowl and gradually add the warm milk a little at a time and make a thin paste of pouring consistency. Stir continously and break up if there is any lumps; if any lumps remain sieve the paste. Heat the evaporated milk to boiling point and add the ground cardamom. Take the pan from the heat and gradually add the almond-rice mixture, stirring continously. Add the sugar ,cream and place the pan over medium heat, cook the mixture 12-15 mins stirring continously. Remove the pan from heat an allow the mixture to cool slightly. Add the rose water flavouring and 1/2 of the pista nuts. Stir and mixwell. Allow the mixture to cool completely, stirring frequently to prevent a skin forming on the surgace. When the mixture has cooled completely, put it into a plastic ice cream box or individual moulds. Top with remaining pista nuts and place in the freezer or in the ice making compartment of a refrigerator for 4-5 hours. place the kulfi in the refrigerator for 1 1/2 - 1 3/4 hours before serving. This will soften the kulfi slightly and will make it easier to cut into desired size, when it is set in ice-cream box.The time required to soften the kulfi will vary according to the size of the container used.
this is a lengthy procedure but comes out very nicely. i tried and everybody liked it.
i will write the easier method tonight.
selvi
