Cardamom Kulfi

48 oz milk
2 1/2 oz. sugar
1 tsp ground cardamom

In a large, heavy saucepan, bring the milk, sugar and cardamom to a boil. Reduce heat and continue to cook at a medium-high temperature. Stir down the liquid as it bubbles up and if a skin forms as it is reducing, simply stir into the liquid. Stirring often will prevent browning/burning of the sides and the milk from scalding the bottom, and it will help keep the mixture from bubbling over.

Continue to cook for about 25 to 35 minutes, until it is reduced to about a third of the original volume. Time will depend on the size of the pan being used and the temperature of the heat it is being cooked at. Mixture will be velvety in texture.

Pour the liquid into a pitcher or a large pouring measuring jug. Place this in a container of ice water to cool the mixture down fast, stirring until the mixture is cold. Pour into desired molds to freeze.

Notes:
For more information on Kulfi, read our article Kulfi Desserts.

For other Indian desserts, try Badam Kulfi (Almond Kulfi).

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