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Kulfi - Indian Frozen Custard




Source of Recipe


BL Olson


List of Ingredients




4 cups milk (I used 2 cups coconut milk 2 cups homemade rice milk)
1 cup sugar
1/2 tablespoon cornstarch
1/2 cup rich's whip (soy based)
2 tablespoons blanched pistachios
1/2 teaspoon saffron
1 pinch rose water


Recipe



Boil the milks till they are reduced to 1 1/4 cups. Add cornflour dissolved in a little cold milk and cook till the consistency is thick.


Add sugar and stir till completely dissolved. Remove from heat Rich's with chopped pistachios and saffron or rose water.

Fill the kulfi molds with the mixture and screw the
tops securely. If kulfi moulds are not available, use ice-trays or other molds with lids. (I used my silicon muffin pan which has a bottom like a rose and my husband made a lid out of cardboard and foil.)

Place the molds in the deep-freeze of a refrigerator and leave for 3-4 hours.

Before serving, dip each mold in warm water and turn out on to individual plates.