From the kitchen
Camel Milk Pistachio Kulfi
A dense, rich Indian-style frozen dessert made by slowly reducing camel milk with pistachio and cardamom.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 4 cups pasteurized camel milk
- 1/2 cup sugar
- 1/2 tsp ground cardamom
- 1/2 cup finely ground unsalted pistachios
- 2 tbsp chopped pistachios, for garnish
Method
- Put milk and sugar in a wide heavy saucepan. Warm over medium-low heat, stirring until sugar dissolves.
- Maintain a very gentle uncovered simmer 45 to 75 minutes, scraping the bottom frequently, until about 2 cups remain. Use volume rather than time alone.
- Remove from heat and stir in cardamom and finely ground pistachios.
- Cool quickly in an ice bath, then refrigerate until cold.
- Divide among six small freezer molds, leaving headspace. Freeze 6 to 8 hours until solid.
- Briefly warm mold exteriors to release and garnish with chopped pistachios.
Cook with confidence
Before you start
Before you start
Use unsalted pistachios and a finely ground meal. Long milk reduction requires low heat and frequent scraping. This home version is dense and freezes firm.
Serving and keeping
Keep covered frozen for up to 2 weeks for best texture.
Reduce to a Measured Volume
Cook gently until roughly two cups of milk base remain before adding nuts. Pan width changes the time, so measure rather than guessing.
Grind Nuts Finely
Use finely ground unsalted pistachios for the base and chopped nuts for serving. Large pieces in the base settle and give uneven bites.
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