Cashew and Jaggery Kulfi Scented with Cardamom
Though you can find kulfi everywhere in India, it more often tastes to me just like vanilla ice cream flavoured with cardamom. In this recipe I’ve taken a large volume of milk and reduced it carefully down until it’s thick. This requires some patience to stop it catching, but is well worth it. I’ve added cardamom, cashew nuts and jaggery. It is much more than a mere ice cream. Its texture is fascinating.
Make the day before you plan to serve it.
|1 litre||whole milk|
|410g||can evaporated milk|
|½ tsp||ground cardamom (seeds from 15 green pods)|
|100g||jaggery or light soft brown sugar|
|Pinch of salt (1⁄8 tsp)|
Tip the cashew nuts into a frying pan and toast over a medium heat for 3–4 minutes until lightly golden. Leave to cool, then chop finely and set aside.
Put the milk, evaporated milk and cardamom into a large, heavy-based saucepan or karahi over a medium heat, bring to the boil, then lower the heat to low-medium and simmer for 1 hour and 15 minutes, or until reduced by about half, stirring occasionally, incorporating the skin and scraping down the sides of the pan every now and then. Stir in the jaggery, caster sugar and salt, and simmer for a further 10 minutes, keeping a close eye on it and stirring regularly to make sure it doesn’t catch on the bottom of the pan. Stir in 50g of the cashew nuts. Leave to cool then pour into small (about 150ml) kulfi moulds, pots or freezer-proof glasses, filling each about two-thirds full. Freeze overnight. Remove from the freezer about 5 minutes before serving. Serve frozen in their pots or turned out on to small plates, scattered with the remaining cashew nuts.