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.
From ‘chef of genius’ to ‘creator of the classiest curries in the City’ and in 2014 ‘BBC Food Personality of the Year’ this Mumbai-born Parsee chef has been called all manner of good things, but the Chef Patron of Cafe Spice Namaste, Mr Todiwalaʹs Kitchen, Assado, and The Park Café in Victoria Park East still has his feet very much on the ground...running.
