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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount. | 2. Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted. | 3. Add the almonds and half of the pistachios, then leave to cool. | 4. Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins. | 5. Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid. | 6. To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates. | 7. Sprinkle with remaining pistachios and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	liters		1258.221	98.595	64.9737	67.4489
cardamom pod	12			75.65	0.0	16.83	0.425
golden caster sugar	85	g		75.65	0.0	16.83	0.425
chocolate	100	g	bittersweet semisweet	58.0	9.47	2.06	1.44
almond	10		blanched chopped	19271.2	0.0	0.0	2180.0
pistachio	25		unsalted shelled chopped	17220.0	835.4775	619.92	1393.59

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.