Chocolate Kulfi (Ice Cream) – a delicious recipe with liters, pods, sugar, bittersweet chocolate, blanched almonds, pistachios. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk and cardamom pods together in a large, heavy saucepan; bring to boil, then simmer vigorously until liquid is reduced to 1/3 of original amount.
2
Strain the liquid into a heat-proof bowl, discarding the cardamom, then stir in the sugar and chocolate until melted.
3
Add the almonds and half of the pistachios, then leave to cool.
4
Pour mixture into a large freezer-proof container, cover and freeze for at least 2 hours (or until firm), stirring every 30mins.
5
Pack the kulfi into 6 yogurt pots or any freezer-proof molds/cups, cover with clingfilm and freeze for 8 hours, or until completely solid.
6
To serve, dip the base of the molds briefly into hot water, then unmold kulfi onto dessert plates.
7
Sprinkle with remaining pistachios and serve immediately.
538
kcal
Calories
24
g
Fat
62
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 liters whole milk (3.5 pints), 12 cardamom pods, 85 g golden caster sugar, light brown is ok (3 oz), 100 g bittersweet chocolate or 100 g semisweet chocolate, good quality (3.5 oz), and more.
Yes, Chocolate Kulfi (Ice Cream) falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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