Amla Gulkand Kulfi
This Amla Gulkand Kulfi pairs slowly reduced milk with Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive, cardamom and pistachios. The gulkand is stirred in after the milk mixture has cooled slightly, giving the kulfi a gentle floral flavour with a light tang from amla.
Ingredients:
Instructions:
1. Pour the milk into a heavy-bottomed pan and bring it to a gentle boil over medium heat.
2. Reduce the heat to low and simmer for 30–35 minutes, stirring and scraping the sides regularly, until the milk reduces by roughly one-third and becomes slightly thick.
3. Add the sugar, cardamom powder and saffron, if using. Stir for 2–3 minutes until the sugar dissolves, then switch off the heat.
4. Let the reduced milk cool for about 10 minutes so it is warm rather than piping hot.
5. Add Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive and most of the chopped pistachios. Mix thoroughly and taste; the mixture should be slightly sweeter than you want the frozen kulfi to taste.
6. Pour the mixture into kulfi moulds or small freezer-safe cups. Insert sticks once the mixture begins to firm, if required.
7. Freeze for at least 6 hours or overnight until completely set.
8. To unmould, dip the outside of the mould briefly in room-temperature water, loosen gently and serve with the reserved pistachios.
Enjoy this creamy Amla Gulkand Kulfi flavoured with Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive!
