Kulfi

A very indulging Indian icecream, Kulfi is my all time favourite. I adopted this recipe from Anjum Anand's Book I mentioned here. Sending this off to Srivalli's Thanda Mela.

Coming back to the recipe, here is what you will need.
1 litre full fat milk.
2 tbsp ground almonds.
1tbsp rice flour.
6 tbsp sugar.
½ tsp green cardamom powder.
Few saffron strands.
2 tbsp chopped pistachios.
2 tbsp flaked almonds.
4 tsp rose syrup.

It makes 4 kulfis.
Process:

Heat milk in a wide, heavy based pan over a low heat and bring it to boil. Then lower the heat and cook gently, stirring often. Place the ground almonds and flour in a small cup and once the milk is warm, stir in a little milk, make a thin paste and stir back into the pan with the sugar. Continue to cook as the milk needs to reduce by half, this will take about an hour. Stir in the cardamom powder to taste. Cool completely and decant into kulfi moulds. I used small disposable glasses as i don't have kulfi moulds here.
 Freeze it for 7-8 hours. Take it our 10 minutes before serving. Dip them into hot water to loosen, and then turn them out onto serving plates. Sprinkle generously with nuts and a teaspoon of rose syrup.

Enjoy!!