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The Vegetarian Curry Bible
Kulfi
Rasmalai (Dessert)
by Sunita
by Kris Dhillon
Kulfi is sometimes known as Indian ice cream. I have tried many varieties of kulfi
throughout the country; this recipe produces by far the best I have ever eaten. It
serves eight.
Ingredients
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32 oz ricotta cheese(or an equivalent amt of
freshly made Paneer)
oz powdered Confectioner's sugar
2 small packets Half and Half
1 tsp powdered cardamom
1/2 tsp rose water
2 tsp slivered almonds
2 tsp chopped pistachios
cups water
Preparation and cooking time: 1hr 30 minutes approx.
Ingredients:
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4 pints (2¼ litres) whole milk
12 green cardamoms
10 tablespoons granulated sugar
3 tablespoons flaked almonds
½ pint (275ml) single cream
2 tablespoons finely chopped unsalted pistachios
cups sugar
Method:
1
.
Bring the milk to the boil in a heavy pot. Turn down the heat so as to allow the
milk to simmer vigorously without boiling over.
Method
1
If you are using the Ricotta cheese, mix together the confectioner's
2
.
The milk must reduce considerably, to about one third of its original amount.
Stir frequently as the milk simmers, incorporating the skin which forms on the
top, and scrape and stir the milk that dries and sticks to the sides of the pot.
While the milk is simmering, take the seeds out of the cardamom pods and
grind finely. Stir them into the milk.
When the milk has reduced sufficiently, stir in the sugar and the almonds.
Simmer for 2-3 minutes until the sugar dissolves completely.
Take the milk off the heat and allow it to cool slightly. Stir in the cream and
half the pistachios.
Put it into a square or rectangular vessel that will allow the mixture to sit 2-3
inches (5-7.5cm) deep. Cool completely. Cover and place in the fridge for
about 30 minutes. Sprinkle over the remaining pistachios and return to the
freezer until set. Remove the kulfi from the freezer 15 minutes before serving
and cut into ½ inch (1cm) cubes.
sugar and cheese.
2
Spread on a baking dish and bake in a moderate oven for about 1 1/2
hrs till the cheese turns light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and shape it into flat
balls.
3
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3
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Bring the water and sugar to a boil to yield sugar syrup.The syrup
should not be too thick.
Insert the balls one by one in the syrup and warm them up. They should
become spongy.
8
9
1
1
1
1
1
In the meantime, boil the half and half with the rose water.
Set aside.
0 Add the cardamom and nuts to the half and half.
1 Mix well.
2 Add the cooked balls to the half and half.
3 Let it stay immersed for about 1 hr.
4 You can either chill it or serve it at room temperature.
165
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