Last updated at 10:02, Thursday, 30 October 2008

KULFI is a famous Indian ice-cream eaten on high days and holidays. It is traditionally served at wedding banquets and only a professional ‘kulfi-wallah’ was given the task of making it.

Something special: Pistachio and rose water Kulfi ice cream

The ice cream was brought to the feast in great earthenware vats. These contained lots of ice to keep the fragrant ice cream cold. It has a very characteristic, sweet, cooked-milk flavour and dense texture.

Traditionally this flavour was achieved by long slow cooking of milk for about 6 hours causing it to caramelise. The ice was then packed into small conical moulds and served decorated with nuts and edible silver leaf known as Vann.

This updated recipe uses evaporated milk as a shortcut. It is best to use a pan with a heavy bottom. The addition of rose water is optional and gives a wonderful exotic flavour. If you want to try the rosewater it is available in most supermarkets but be careful to use only a very small amount or your special ice-cream will taste like soap!

INGREDIENTS:

• 600ml (1pt) milk
• 410g (14oz) tin of evaporated milk
• 140g (5 oz caster sugar)
• 12 cardamom pods
• 300ml (½ pt) double cream
• Small amount of green food colouring (optional)
• ½ small teasp of Rosewater
• 50g (2 oz) chopped pistachio nuts
• Crystallised rose petals to decorate (optional)

METHOD:

1. Put the milk, evaporated milk, sugar and the cardamom pods in a pan with a heavy bottomed pan. Bring slowly to the boil and then simmer for about ¾ of an hour. Stir often.

2. Pour into a bowl, cover and store in fridge overnight.

3. Next day strain off the cardamom. Whip the cream lightly and fold into the cooked milk mixture.

4. Add a little food colouring and the rosewater-take care with these!

5. Pour into a roomy plastic container and freeze.

6. After 2-3 hours remove the box and stir vigorously. Add ¾ of the chopped nuts and stir again.

7. Return to the freezer.

8. Serve in small portions on cold plates as it melts very quickly. Decorate with the rest of the nuts and some crystallised rose petals (optional).

To freeze: Keeps well for up to 3 months

TO CRYSTALLISE ROSE PETALS:

Brush individual petals with egg white, shake off the excess and then sprinkle with caster sugar. Leave to dry in a warm place. These can not be frozen

To freeze: Keeps well for up to three months

First published at 15:55, Wednesday, 22 October 2008
Published by http://www.whitehavennews.co.uk