Cardamom Kulfi

Ingredients

• 1 L Whole milk (preferably whole and not skimmed)
• 1 cuillère à soupe Thick cream (about 15 ml)
• 50 g White sugar
• 2 g Ground green cardamom (about ½ teaspoon)
• 6 pcs Wooden sticks (to insert into each kulfi)
• 1 rouleau Aluminum foil (to cover the molds)

Instructions

1. Prepare the ingredients

   Measure the milk, cream, sugar and cardamom. Prepare the molds, aluminum foil and sticks.

   Time: PT5M

2. Bring the milk to a boil

   Pour the liter of whole milk into a heavy-bottomed saucepan and heat over medium heat until it begins to boil.

   Time: PT5M

   Temperature: 100°C

3. Reduce the milk

   Lower the heat to low and let simmer, stirring every 2‑3 minutes for 30 minutes, until the volume is reduced by half.

   Time: PT30M

   Temperature: 90°C

4. Add the cardamom

   Stir in the ground green cardamom and continue cooking for an additional 20 minutes.

   Time: PT20M

   Temperature: 90°C

5. Sweeten the mixture

   Remove the saucepan from the heat, add the sugar and stir until fully dissolved.

   Time: PT2M

6. Cool

   Allow the mixture to cool to room temperature.

   Time: PT15M

7. Blend the base

   Pour the cooled mixture into the blender and blend for a few seconds to obtain a smooth texture.

   Time: PT1M

8. Incorporate the cream

   Add the tablespoon of thick cream into the blender and blend again for 1 minute.

   Time: PT1M

9. Fill the molds

   Pour the preparation into the plastic cups, cover each mold with aluminum foil and insert a wooden stick.

   Time: PT5M

10. Freeze

    Place the molds in a green freezer bag or an airtight container and put them in the freezer for 6 to 8 hours.

    Time: PT6H

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

7 g

Fiber

0 g