2 cans of whole-fat evaporated milk 1 can of sweetened condensed milk 2 cups of 35% whipping cream 3 tablespoons instant dissolving sugar (fruit sugar) 1 teaspoon ground cardamom 1 teaspoon rosewater 3 tablespoons finely chopped pistachios
12 kulfi molds
Directions:
1. Mix evaporated milk, condensed milk, cream, sugar, cardamom, and rosewater in a blender. Puree on low speed until combined, for about 30 seconds. 2. Pour into kulfi molds. Cover and freeze for 6 hours or overnight. 3. Remove from the freezer 5 minutes before unmolding. You can use hot water to make unmolding easier. Garnish with chopped pistachios. Serve immediately or freeze.
Drawing appreciation for his vast body of work as a chef, in 2007, the Indian Ministry of Tourism decorated Chef Gill with the highest honour in the hospitality profession – The Lifetime Achievement Award – a first for a chef in India.
As the Corporate Chef of ITC, Manjit Singh Gill's knowledge and experience comes from over four decades of work in pioneering world-class restaurants curating traditional Indian food
