Almond Kulfi Recipes
ALMOND KULFI
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.
Provided by Mrs B
Categories Dessert
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Pour the kulfi mixture into an 850ml (1 ½ pint) plastic freezer container and freeze overnight (or for a minimum of 4 hours).
- Half an hour before serving, remove the container from the freezer and place in the fridge to soften slightly.
- Cut the kulfi into slices and garnish each portion with a whole blanched almond; sprinkle with grated chocolate, if using.
Nutrition Facts : Calories 178.2, Fat 11.2, SaturatedFat 2.9, Cholesterol 14.9, Sodium 54.5, Carbohydrate 14.4, Fiber 1.7, Sugar 7.1, Protein 6.6
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