fig & almond kulfi

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serves 4
1 Place the milk in a pan with the cardamom husks on a medium heat. When it boils, lower the heat, stirring constantly (this should stop it boiling over). After 3 or 4 minutes, it should stabilise, though you should still stir regularly to make sure no milk solids stick to the bottom of the pan and burn.
2 When the milk has reduced to about one litre, stir in the sugar, take off the heat and leave to cool. When cold, remove the cardamom husks and add the figs, almonds and cardamom seeds.
3 Pour the mixture into 4 freezable kulfi moulds, and freeze for 4 hours or overnight, until frozen solid.
4 Turn the kulfi out of its moulds and serve, drizzled with honey.

Recipe by Deep Mohan Singh Arneja, Photography by Tara Fisher
• from Jamie Magazine issue 1

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ingredients

• 1.5 litres whole milk
• 2 green cardamom pods, deseeded, both pod husks and seeds reserved
• 80g caster sugar
• 30g dried figs, sliced
• 20g blanched almonds, slivered
• Runny honey, to serve

user comments

4 comments

1. Gloria Sat 25 Jul 2009 @ 15:14 I've got the other end of the stick: my milk froze too much after leaving it overnight, it's turned into a block that you can barely scratch with the tip of a fork, let alone cut into portions. I wonder if the fatness of the milk has anything to do with it.

2. Manjari Chowdhury Thu 30 Apr 2009 @ 11:28 Dear Alina ,

You would have to please boil the milk at first and then reduce the heat and keep it on simmer till it reduces to 1/3rd of the amount of milk you use. The colour of the milk will change to a beige cream. Only after this are you required to add the green cardamom and then add sugar or jaggery and saffron . Siimmer the thickened mixture for one more minute and then take it off the stove and add blanched almonds and blanched pistachios (and figs in this case). You are then required to freeze it overnight.

warm regards,
Manjari Chowdhury

warm regards,

3. lulah Sat 21 Mar 2009 @ 00:45 did you put it in the fridge or freezer? :)

4. Alina Wed 11 Mar 2009 @ 06:35 I have made the recipe exactly as it is and put it overnight in the fridge. The result? - I barely even noticed any change?:( Where could i go wrong? How the does the milk should have looked like after boiling, at the end? Any creamy...or as usually...just less milk?

Thanks & Best Regards.
Alina