Difference between revisions of "Rose Kulfi"

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|title=Rose Kulfi recipe Vegetarian recipes from The cook's Wiki
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|description=This recipe is brought to you, courtesy of Nik & Edwina's Cookbook.I don't think that Nik's can be bettered, so here it is:"We pooled our Amazon..
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This recipe is bought to you, courtesy of [[:Category:Nik and Edwina's Cookbook recipes|Nik & Edwina's Cookbook]].
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This recipe is brought to you, courtesy of [[:Category:Nik and Edwina's Cookbook recipes|Nik & Edwina's Cookbook]].
  
 
I don't think that Nik's description can be bettered, so here it is:
 
I don't think that Nik's description can be bettered, so here it is:
  
"We pooled our [[Amazon]] tokens in Christmas 2011 and bought an [[Ice cream maker|ice cream maker]], and we’ve had great fun with it ever since (see also [[Carbonara Ice Cream with Mange Tout]] and [[Frozen Yoghurt with a Hint of Coconut]]).
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"We pooled our [[Amazon]] tokens in Christmas 2011 and bought an [[Ice cream maker|ice cream maker]], and we've had great fun with it ever since (see also [[Carbonara Ice Cream with Mange Tout]] and [[Frozen Yoghurt with a Hint of Coconut]]).
  
This recipe is adopted from Pushpesh Pant's [[India]] Cookbook, but lighter than usual because of the skimmed [[Milk|milk]], and it uses a lot less [[Sugar|sugar]].  It is normally served in small dome shaped moulds, but also works as scooped [[Ice cream|ice cream]] that is not too melted.  
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This recipe is adapted from Pushpesh Pant's [[India]] Cookbook, but lighter than usual because of the skimmed [[Milk|milk]], and it uses a lot less [[Sugar|sugar]].  It is normally served in small dome shaped moulds, but also works as scooped [[Ice cream|ice cream]] that is not too melted.  
  
 
We have discovered that if you have an [[Ice cream maker|ice cream maker]] that this also works really well. The timings can be shorter, but it does maintain that complexity yet is lighter."
 
We have discovered that if you have an [[Ice cream maker|ice cream maker]] that this also works really well. The timings can be shorter, but it does maintain that complexity yet is lighter."
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| 3 [[Cardamom|cardamom]] pod, [[Split|split]]
 
| 3 [[Cardamom|cardamom]] pod, [[Split|split]]
 
| 125ml [[Double cream|double cream]], whipped until firm but not stiff  
 
| 125ml [[Double cream|double cream]], whipped until firm but not stiff  
| 1-2 teasp [[Rosewater|rosewater]] according to taste
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| 1-2 teaspoons [[Rosewater|rosewater]] according to taste
  
  
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{{RecipeMethod
 
{{RecipeMethod
| Put the [[Milk|milk]] and [[Cardamom|cardamom]] pod in a large heavy based saucepan, bring to the [[Boil|boil]] and [[Simmer|simmer]] for 25minutes or until reduced to 750ml  
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| Put the [[Milk|milk]] and [[Cardamom|cardamom]] pod in a large heavy based saucepan, bring to the [[Boil|boil]] and [[Simmer|simmer]] for 25 minutes or until reduced to 750ml  
 
| Add the [[Sugar|sugar]], and stir well. Return to heat and [[Boil|boil]] for a further 15 minutes or until reduced to 500ml. Allow to cool fully, leaving the [[Cardamom|cardamom]] pod in the [[Milk|milk]]  
 
| Add the [[Sugar|sugar]], and stir well. Return to heat and [[Boil|boil]] for a further 15 minutes or until reduced to 500ml. Allow to cool fully, leaving the [[Cardamom|cardamom]] pod in the [[Milk|milk]]  
 
| When cool, remove the [[Cardamom|cardamom]] and whisk in the [[Cream|cream]] and [[Rosewater|rosewater]]. Either put into an [[Ice cream maker|ice cream maker]], or [[Freeze|freeze]] in small moulds for 6-8 hours
 
| When cool, remove the [[Cardamom|cardamom]] and whisk in the [[Cream|cream]] and [[Rosewater|rosewater]]. Either put into an [[Ice cream maker|ice cream maker]], or [[Freeze|freeze]] in small moulds for 6-8 hours
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[[Category:Uncooked]]
 
[[Category:Uncooked]]
 

Revision as of 09:14, 21 July 2014

Rose Kulfi
Difference between revisions of
Servings:Serves 8
Ready in:2 hours 45 minutes
Prep. time:45 minutes
Cook time:None
Difficulty:Easy

This recipe is brought to you, courtesy of Nik & Edwina's Cookbook.

I don't think that Nik's description can be bettered, so here it is:

"We pooled our Amazon tokens in Christmas 2011 and bought an ice cream maker, and we've had great fun with it ever since (see also Carbonara Ice Cream with Mange Tout and Frozen Yoghurt with a Hint of Coconut).

This recipe is adapted from Pushpesh Pant's India Cookbook, but lighter than usual because of the skimmed milk, and it uses a lot less sugar. It is normally served in small dome shaped moulds, but also works as scooped ice cream that is not too melted.

We have discovered that if you have an ice cream maker that this also works really well. The timings can be shorter, but it does maintain that complexity yet is lighter."

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Put the milk and cardamom pod in a large heavy based saucepan, bring to the boil and simmer for 25 minutes or until reduced to 750ml
  2. Add the sugar, and stir well. Return to heat and boil for a further 15 minutes or until reduced to 500ml. Allow to cool fully, leaving the cardamom pod in the milk
  3. When cool, remove the cardamom and whisk in the cream and rosewater. Either put into an ice cream maker, or freeze in small moulds for 6-8 hours