48 oz milk
2 1/2 oz. sugar
1 tsp ground cardamom
In a large,
heavy saucepan, bring the milk, sugar and cardamom to a boil. Reduce
heat and continue to cook at a medium-high temperature. Stir down
the liquid as it bubbles up and if a skin forms as it is reducing,
simply stir into the liquid. Stirring often will prevent browning/burning
of the sides and the milk from scalding the bottom, and it will
help keep the mixture from bubbling over.
cook for about 25 to 35 minutes, until it is reduced to about a
third of the original volume. Time will depend on the size of the
pan being used and the temperature of the heat it is being cooked
at. Mixture will be velvety in texture.
Pour the liquid
into a pitcher or a large pouring measuring jug. Place this in a
container of ice water to cool the mixture down fast, stirring until
the mixture is cold. Pour into desired molds to freeze.
For more information on Kulfi, read our article Kulfi Desserts.
For other Indian desserts, try Badam Kulfi (Almond Kulfi).
© 2004-2009 Beach Cuisine®, Inc.
All Rights Reserved.
Pastry & Baking Charts
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Savory Items for Tea Menus
Index of Recipes
below are in:
& Common Measures
Cream Scoop Measures
Equivalents and Substitutions
Units of Measure