RECIPE: Cardamon and Pistachio Kulfi
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
There are so many different cuisines in the world, you would think that we’d get bored of ice cream. But country to country, cuisine to cuisine, our love of ice cream remains sound.
This recipe from Chetna Makan’s new cookbook, Chai Chaat and Chutney, is an Indian ice cream packed to the brim with flavour and one to add to your dessert repartee.
Chetna explains: “Kulfi (Indian ice cream) is particularly popular in Delhi, where you find an astonishing variety of flavours these days, from chocolate and mint to paan, yet the traditional combination of cardamom and pistachios remains my favourite. Making kulfi requires patience – no short cuts can give the same amount of flavour as hours spent reducing the milk, so it’s definitely worth the effort.”
So if you’ve got some time on your hands and fancy putting in the extra mile before sitting back on the sofa with your soft scoop, this is the recipe for you.
Cardamon and Pistachio Kulfi Recipe:
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Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.
READ MORE BY Maria Bellingredients
1.5 litres (23/4 pints) milk
50g (13/4oz) golden caster sugar
1/2 teaspoon ground cardamom
3 tablespoons finely chopped pistachio nuts, plus extra to decorate
Image by Nassima Rothacker
Pour the milk into a large, heavy-based saucepan. Bring it to the boil, then reduce the heat to low and simmer for 3 hours, stirring every 5–7 minutes to ensure the milk does not stick to the bottom of the pan.
Once the milk has reduced by two-thirds, measure it to ensure the volume has reduced to 500ml (18fl oz), then return it to the pan.
Add the sugar and cardamom and stir for 1 minute, then add the pistachios. Pour the mixture into a jug and leave it to cool a little.
Divide the mixture between 6 kulfi cones (use plastic containers if you don’t have any) and freeze overnight.
When ready to serve, dip the cones in warm water for a few seconds, then turn out the kulfi onto individual serving plates. Sprinkle with the extra pistachios to serve.
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