Imagine a hot summer day, the sun blazing down, and all you want is a refreshing treat to cool you off. Traditional kulfi is delicious, but with the help of a sous vide immersion circulator and some unique ingredients, we can elevate this classic Indian dessert to new heights. Get ready to impress your friends and family with this innovative Cardamom Pistachio Kulfi!
Ingredients
- 2 cups full-fat milk
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup finely chopped pistachios
- 1/4 cup sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon saffron threads
- 1 tablespoon rose water
- Pinch of salt
Instructions
Start by infusing the saffron. In a small bowl, combine the saffron threads with 2 tablespoons of warm milk. Let this mixture steep for about 15 minutes to release the vibrant color and flavor of the saffron.
In a large mixing bowl, combine the full-fat milk, heavy cream, sweetened condensed milk, and sugar. Whisk together until well blended. This rich base will create a creamy and luscious kulfi.
Add the ground cardamom, rose water, and a pinch of salt to the mixing bowl. Stir in the steeped saffron mixture. You should see the beautiful golden hue of saffron blending into the creamy mixture.
Next, fold in the finely chopped pistachios, ensuring they are evenly distributed throughout the mixture. The pistachios will add a delightful crunch and flavor to every bite.
Pour the mixture into vacuum-sealable bags, ensuring to leave some space at the top for expansion. Seal the bags using a vacuum sealer, making sure there are no air pockets. If you don’t have a vacuum sealer, you can use a zip-top bag and remove as much air as possible.
Fill your sous vide container with water and preheat it to 180°F (82°C). Once the water reaches the desired temperature, submerge the sealed bags of kulfi mixture into the water bath. Cook for 1.5 to 2 hours. This gentle cooking method will ensure a silky smooth texture without any ice crystals.
After the cooking time is complete, carefully remove the bags from the water bath and let them cool to room temperature. Once cooled, place the bags in the freezer for at least 4 hours or until completely solid.
When you’re ready to serve, remove the kulfi from the freezer and let it sit at room temperature for a few minutes to soften slightly. To unmold, run the bag under warm water for a few seconds or cut the bag open and gently slide the kulfi out.
Slice the kulfi into rounds or serve it on a stick if you prefer. Garnish with additional chopped pistachios and a sprinkle of crushed cardamom for a beautiful presentation.
Indulge in this innovative Cardamom Pistachio Kulfi that’s not only refreshing but also a true showstopper! Enjoy the creamy, nutty flavors that transport you straight to the streets of India, all while utilizing modern cooking techniques to make the process a breeze.