Kulfi Recipe - Cooking Index
Kulfi Recipe - Cooking Index
| 3 | Evaporated milk* - 400 ml. Each | |
| 3 | Egg whites | |
| 2 1/2 cups | 495g / 17oz | Powdered sugar |
| 1 teaspoon | 5ml | Ground turmeric |
| 1 tablespoon | 15ml | Rose's water |
| 1 1/2 cups | 219g / 7.7oz | Pistachio nuts - chopped |
| 1/2 cup | 80g / 2.8oz | Raisins |
| 3/4 cup | 69g / 2.4oz | Almonds - peeled |
| 8 | Preserved cherries - halved |
* Or use condensed milk without sugar instead
1) Place cans on a deep pan. Add water until 3/4 high of the cans. Bring to a boil, cover tightly and boil for 20 minutes. Take away from water and refrigerate 24 hours. 2) Open cans and pour evaporated milk into a very cold bowl. Whip until they double their size. Add egg whites (whipped until firm) and powdered sugar. 3) Add turmeric, rose water, pistachio nuts, raisins and cherries. Cover with plastic film and freeze for un hour. 4) Stir with a fork in order to break ice crystals. Freeze 10 more hours. 5) Take away from freezer 10 minutes before serving.
Kulfi-wallahs (Indian ice-cream sellers) have always prepared kulfi without freezers. Kulfi is keeped in metal cones, sealed with dough, and cooled in clay pots.
Source:
Cocina Tradicional India (Ed. Librum)
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