As promised, mes petits chatons, here is the kulfi recipe I 'ave created since last blog post. It is truly divine, and certainly the cashew base is perfect for kulfi, but I shall not be completely satisfied until I have made the saffron-pistachio version, as that was always my favourite (I have a predilection for expensive things). The rose-cardamom flavoured version is still delicious, and I encourage you all to try it, especially those of you who do not usually eat Indian desserts. This is a recipe for which a Vitamix or similar super-powerful blender is not vital, as once the cashews are soaked they are fairly easy to blend.
Rose-Cardamom Cashew Kulfi
|Notice how there are no ice crystals? Kulfi should never have any ice crystals. Traditional kulfi made with bovine mammary secretions often does, but this much better version doesn't, and is far less labour-intensive.|
- 135g raw cashews, soaked in water for at least 3 hours (keep in fridge). Once these are soaked, re-weigh and add water to bring weight up to 280g.
- 50g sugar (I used raw)
- 1/2 tsp rose essence (use more or less, depending how concentrated yours is. If you use rosewater, which I don't, reduce water added to cashews accordingly)
- 6 cardamom cloves. Crush these (only the seeds - not the pods!) to a fine powder with a mortar and pestle
Blend all ingredients to a smooth paste, then freeze in freezer until solid. Do not use an ice-cream maker.
|Home-made muesli made with freshly toasted oats, roasted cashews, juicy semi-dried apricots, etc.|