Indian Pistachio Ice Cream "Pista Kulfi"
Rabdi is incredibly delicious served as a dip with grilled, stewed, or poached fruits—try it with pineapple, apples, pears, mangoes, peaches, and nectarines. Freezing it makes kulfi (Indian ice cream). To make any flavor of kulfi, start with the "Traditional Thick Milk Pudding" recipe. It takes longer to make, but it's more authentic. Then choose any flavor. Freeze as directed for quick and easy Indian ice cream. This greenish-hued kulfi is one of the most popular. Ground pistachios are added to give the ice cream a rounded flavor, while chopped pistachios provide a more nuanced consistency.
Complexity: easily
Servings: 4 - 6
Authentic rabdi is simply milk brought to a boil, then simmered until almost all the water has evaporated and the mixture becomes thick and creamy. It's mixed with sugar, nuts (such as almonds or pistachios), and flavorings. Rabdi is a dessert in itself, but it's also used to make other Indian desserts.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.3 liters of milk
- 1/4 cup sugar, or to taste
- 1/2 tsp ground green cardamom seeds
- 1/4 cup ground pistachios
- 1-2 drops green food coloring (optional)
- 1/4 cup coarsely chopped blanched pistachios
We recommend
Cooking the dish according to the recipe:
- To prepare the pudding: Pour the milk into a large, heavy wok or skillet and bring to a boil over high heat. Continue boiling, stirring, for 2-3 minutes.
Reduce heat to medium-low and simmer, stirring and scraping down the sides and bottom of the wok frequently, until the milk has reduced to at least 3/4 of its volume, about 45 minutes. You should have about 2 cups of evaporated milk remaining. (There should be a few lumps.) - Stir in the sugar, cardamom seeds, ground pistachios, and food coloring (if using) and cook, stirring, until the sugar dissolves, 5 to 7 minutes, during which time the pudding will thin out and then thicken again.
- Transfer the mixture to traditional kulfi cones or 150ml disposable plastic soufflé cups. Cover and freeze until completely frozen, at least 4 hours.
- To serve, dip each mold in hot water for about 10 seconds, run a knife around the inside edge, and immediately transfer to a dessert plate. Serve whole or cut into smaller pieces, sprinkle with chopped pistachios, and serve.
Categories:
Similar recipes
