Origin of dish:
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Type of cooking:
Preparation time: 40 minutes
Cooking time: 20 minutes
Ingredients (for 6-8 people) :
-375g evaporated milkMethod: To make the pistachio praline, place a piece of baking paper onto a baking sheet. Melt the sugar in a pan over a medium heat until it is deep amber in colour.
-4 Tea India Cardamom Chai Teabags
-400g condensed milk
-250 ml double cream, whipped to soft peaks
For pistachio praline:
-100g caster sugar
Add the pistachios and pour onto the baking paper to set. Once hard and brittle, crush to a fine crumb in a food processor.
For the Cardamom Chai Kulfi, heat the evaporated milk over medium heat to simmering point, and then remove from the heat. Stir in the contents of the 4 Tea India Cardamom Chai Teabags and allow to infuse for 45 minutes.
Strain the infused evaporated milk into a big bowl. Add the condensed milk and then gently fold in the whipped double cream and crushed pistachio praline.
Pour into lolly moulds, small bowls or one large freezer proof bowl. Freeze overnight. Once frozen remove from the freezer and allow the Kulfi to soften slightly before serving or scooping.