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Rhubarb Kulfi
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Mark Diacono
Published 2010
Kulfi, the sweet treat that ends many an Indian meal, is simplicity itself to make, and a great alternative to ice cream if you don’t have an ice cream maker as it doesn’t require any churning. The cardamom and rhubarb take the edge off its intense sweetness and give it an extra depth of flavour.
Ingredients
250 ml 250 ml 250 ml
Method
Pour the evaporated milk, condensed milk and cream into a pan and whisk together until well combined; add the cardamom pods and ginger. Bring to a bare simmer over a low heat and stir for 5 minutes. Remove from the heat and leave to cool and infuse for at least 2 hours. Strain the mixture into a bowl; discard the ginger and cardamom.
Blitz the rhubarb in a food processor or with a stick