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Title: Kesar Kulfi (Indian Icecream)
Categories: Icecream, Indian
Yield: 6 Servings

5 c Whole milk
1/4 c Mava (milk solids)
- (optional)
14 oz Can sweetened condensed milk
2 tb Fine rice flour;
- dissolved in:
2 tb Whole milk; up to 3 tb
1/4 c Almond meal or
- other nut meal
1 ts Saffron threads; heaping,
- dissolved in:
1 1/2 tb Whole milk; warm
1/4 ts Green cardamom powder
Silvered almonds; to serve

This recipe yields a lightly sweet kulfi (which is how it should be)
but you can add more condensed milk or sugar as per taste.

Addition of mava lends the kulfi both richness and a chewy texture
but it can be skipped.

Ideally, kulfi is not creamy, rather lightly chewy and grainy. You
could use corn starch in place of rice flour.

Substitute almonds with any kind of nuts (pistachios, cashews).

In a heavy bottomed pot, bring milk to a boil. Once the milk is
boiling, reduce heat to low and let cook down with constant stirring.
You do not have to stand by the stove but check and stir every 10 to
12 minutes so that the milk does not stick to the bottom or sides of
the pot. You will need to keep on scraping the side of the pot while
you stir. Depending on fat/water content of the milk it could take 3
to 5 hours for the milk to reduce to half of its volume.

While the milk is cooking, crumble or grate the mava (if using), there
should be no lumps. Set aside. Dissolve the rice flour in cold milk
and let sit. Crumble up saffron threads between palms of your hands
and dissolve in warm milk. Set aside.

Once the milk has reduced, it will be light brownish in color, much
thicker in consistency. Add the rice flour slurry to the pot with
continual stirring (so that no lumps are formed) and let cook for 5
minutes on low heat. The mixture will thicken further and become
smooth. Add the mava next and cook for another 5 to 8 minutes so that
it softens a bit.

Remove from heat. Add the condensed milk, almond meal, dissolved
saffron and cardamom powder to the milk mixture and combine well. Let
sit to cool down,

Pour into kulfi moulds or popsicle moulds. Freeze for 24 hours with
lid on.

Once ready to serve, use a sharp knife to loosen the edges and unmold
the kulfi. You could run the mould under a stream of water to loosen
it. Serve as it is or sliced up with nuts and falooda.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/kesar-badam-kulfi.txt>

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