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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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There probably isn't a word to describe how great this tastes! This is an amazing Pakistani/Indian ice cream! I tried it in Pakistan and couldn't get enough of it. Obvioulsy I couldn't bring the ice cream back to Moscow, but I did bring back recipe! Try it out, you won't regret it! Ingredients:
2 tablespoons rice flour |
10 cups milk (6%) |
2/3 cup sugar |
4 tablespoons pistachios, chopped |
1 tablespoon rose water |
1 teaspoon cardamom seed, chopped |
Directions:
1. Mix the rice flour with 4 tablespoons of milk in a bowl.
2. Bring the rest of the milk to a boil and leave it on low heat simmering for 45 minutes, stirring periodically (don't let it burn).
3. Pour the rice flour mixture into the milk. Add the pistachios and sugar. Boil for another 10 mins and remove from heat.
4. Add the rose water and cardamom.
5. Leave it til it reaches room temperature, then pour the kulfi into a container and put into freezer.Stir every 20-30 minutes to break up the forming crystals.
6. When the ice-cream begins to thicken, leave it until it completely freezes.
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