|Written by Yorky|
Heat the milk until lukewarm.
Put the ground rice and ground almonds into a bowl and gradually stir in the warm milk. Stir continuously and break up any lumps.
Heat the evaporated milk to boiling point and add the ground cardamom. Take the pan off the heat and gradually stir in the milk/rice/almond mixture. Add the sugar and cream and return the pan to a medium heat. Cook for 12 to 15 minutes stirring continuously. Remove from the heat and allow to cool slightly.
Add the flavouring and half the pistachio nuts. Stir to mix well. Allow to cool completely stirring frequently to prevent a skin forming.
When completely cool place the mixture in a plastic ice cream box and sprinkle over the remaining pistachios. Place in the freezer for 5 hours.
Place the kulfi in the refrigerator for 2 hours prior to serving.
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