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1 |
Pour the
milk into a large, heavy pan.
Bring to the boil and then reduce the heat.
Simmer gently for 1 hour, stirring occasionally. |
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2 |
Put the cardamom pods in a mortar and crush them with a
pestle.
Add the pods and the seeds to the milk.
Continue to simmer.
Stir frequently, for 1—1 1/2 hours, or until the milk has
reduced to about 2 cups.
Strain the milk into a jug (pitcher).
Stir in the sugar and leave to cool. |
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3 |
Grind half the pistachios in a blender or nut grinder.
Cut the remaining pistachios into thin slivers.
Set them aside for decoration.
Stir the ground nuts into the milk mixture. |
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4 |
Pour the
milk and pistachio mixture into four kulfi or lolly
(popsicle) moulds.
Freeze the mixture overnight or until firm. |
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5 |
To un-mold
the kulfi, half fill a plastic container or bowl with
very hot water.
Stand the molds in the water and count to ten.
Immediately lift out the molds and invert them on a
baking sheet. |
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6 |
Transfer the
ice creams to individual plates.
Sprinkle sliced pistachios over the top. |
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