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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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This is a simplified and much quicker way of making Kulfi, a traditional Indian dessert. Serve it now on the Zaar World Tour 2005, or make it for Diwali (festival of lights); the most widely celebrated festival in India. This year Diwali falls on 1 November (I think). The recipe comes from a cutting I saved from the November 2001 Sainsbury’s magazine. You can change the teaspoon of vanilla extract for 2 tablespoons of brandy if you wish. Freezing time is included in the ccoking time. Ingredients:
110 g ground almonds (4 oz) |
1 tablespoon sliced almonds |
8 whole blanched almonds |
1 (410 g) can evaporated milk (14 oz) |
4 tablespoons superfine sugar |
1 teaspoon vanilla extract |
grated chocolate (to garnish) (optional) |
Directions:
1. Whisk the evaporated milk, sugar and vanilla extract (or brandy) for 1 minute; add the ground almonds and whisk for a further minute; stir in the flaked almonds.
2. Pour the kulfi mixture into an 850ml (1 1/2 pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).
3. Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.
4. Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.
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