KULFI WITH PISTACHIOS

KULFI  WITH  PISTACHIOS:              ASIA
INGREDIENTS:            ( serves  8 )

2  ltr  full-cream milk
10  cardamom pods
100  g almonds
25  g  unsalted pistachios, shelled and chopped
4  tbsp  sugar, or more, depending on taste
100  ml low- fat milk
Silver leaf ( optional )

METHOD:

• Put the full - cream milk into a pan and bring to the boil. Reduce the heat, so that the milk boils but does not boil over. Add the cardamom pods. Boil until the milk is reduced to about a third of its original quantity, stirring constantly.
• Meanwhile blanch and finely chop the almonds. Chop the pistachios very finely. When the milk has boiled down and is thick and creamy, remove the cardamom pods. Add the sugar and almonds and boil for a further two to three minutes.
• Pour the thickened milk into a dish and leave to cool completely, stirring at regular intervals to prevent a skin from forming on the top. Stir in 2/3 of the pistachios.
• Transfer to an ice cream maker ( or put the dish into freezer and freeze for about 2 hours, stirring every 15 minutes ). Then put the ice cream into small bowls or pots.
• Mix the low- fat milk with the remaining pistachios and bring to the boil. Let it foam up vigorously, then pour the pistachios milk foam over the ice cream and refreeze for 2-3 hours. Serve decorated with a silver leaf.

TIPS : kulfi ( Qulfi ) is a popular indian milk dessert, served frozen like ice cream. Use a wide, flat bottom, non-stick pan to boil milk easily.