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Last week, chef Sarah Todd launched her cookbook My Indian Kitchen that features her take on pickles, masalas, daals, pulao and desi desserts. The recipes will be helpful for the urban pantry, those who live abroad and foreigners who want to have a go at Indian cooking. But, purists will scoff at suggestions like buy rotis from a store for a salad recipe with chapatis as an ingredient, or the use of butter instead of ghee in jeera rice. But, some hacks are welcome, such as using condensed milk for this kulfi recipe flavoured with elaichi and gulab jal. With ingredients enough to make 12 kulfis, this recipe from Todd's new book might qualify for a small scene during Holi.
Ingredients
Serves 12
300ml thickened cream
1 teaspoon ground cardamom
1 tablespoon rose water
395g can sweetened condensed milk
Half cup (65g) finely chopped pistachios, plus extra ⅓ cup (45g) to serve
12 x ⅓ cup (80ml) popsicle moulds (see tip)
100g dark chocolate, melted
¼ cup (20g) desiccated coconut
Method
Beat cream in a small bowl with an electric mixer until firm peaks form; stir in the cardamom and rose water.
Combine the condensed milk and pistachios in a large bowl. Gently fold the cream mixture through the condensed milk mixture.
Spoon mixture into popsicle moulds. Cover moulds with a double layer of plastic wrap (this will help keep the sticks upright). Pierce plastic with a small knife, then push the popsicle stick into each hole. Freeze for 4 hours or overnight until frozen.
To serve, dip moulds in hot water for 10 seconds to loosen. Carefully remove kulfi then place on a baking-paper-lined tray; place tray in freezer.
Just before serving, drizzle kulfi with melted chocolate and sprinkle with the coconut and extra pistachios. Return to tray; freeze for 5 minutes or until chocolate has set.
