Cardamom and pistachio nut kulfi from Mighty Spice Cookbook: Fast, Fresh and Vibrant Dishes Using No More Than 5 Spices for Each Recipe by John Gregory-Smith

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Notes about this recipe

  • stockholm28 on February 08, 2015

    The kulfi is made mostly with evaporated milk. My only deviation was to add the cardamom seeds just after boiling the milk as I wanted the cardamom to steep in the milk longer. I froze in individual silicon muffin forms. I liked this and it tasted like kulfi I've had in Indian restaurants, but I'd like these flavors even better in real ice cream.

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