JBF Friend Member, NYC
Rati Lohtia included this kulfi in her Beard House workshop on Indian street food. The aromatic frozen treat is traditionally made in a cone-shaped mold, but popsicle molds or 6-ounce plastic cups work well, too.
- 4 cups whole milk, divided
- 1 heaping tablespoon cornstarch
- 3/4 cup sweetened condensed milk
- 3 tablespoons sugar
- 1/4 cup peeled and unsalted pistachios
- 1/8 teaspoon crushed saffron
- 4 black cardamom pods
In a large saucepan over medium-high heat, bring 3 3/4 cups of milk to a boil, stirring frequently to prevent scorching. Reduce the heat to low and cook, stirring frequently, until the milk is reduced by half, about 1 1/2 hours.
Dissolve the cornstarch in 3 tablespoons of milk. Add to the cooked milk and mix well. Raise the heat to medium and bring the mixture to a boil, stirring constantly. Continue boiling for 2 minutes, stirring constantly, to cook the starch. Remove from heat and let cool for 3 to 5 minutes. Stir in the condensed milk and sugar.
Grind the pistachios to a coarse powder in a food processor. In a very small bowl, stir the saffron into the remaining tablespoon of milk. Add the pistachios and saffron milk to the warm milk. Mix well.
Pry open the cardamom pods and remove the seeds. Using a coffee grinder or mortar and pestle, grind the cardamom to a fine powder. Stir the ground cardamom into the milk. Let the milk cool for another 15 minutes.
Pour the milk into the kulfi or popsicle molds. Shut the lids and freeze until solid, about 4 hours. Take the kulfi out of the refrigerator 2 to 3 minutes before serving so that it will slightly soften.