Wednesday, October 22, 2014
Earl Grey Kulfi thanks to Aarti Paarti
First and foremost, I need to give a bright and loud shout out to my favorite new Indian chef and Blogger Aarti Paarti! She was a highlight for my latest Indian Dinner party and I have added her cookbook to my wish list for Christmas. Welcome to the ranks of Madjur Jaffrey on my shelf Aarti because you are my new favorite! Thank you for finding me! :)
So I stumbled upon this recipe when searching for Indian desserts and candies that I could make. The original recipe can be found here: Aarti Parti Earl Grey Kulfi Pops.
I doubled the recipe and had enough to fill my popsicle racks as well as an additional bowl. This was perfect because I scooped the ice cream from the bowl for the dinner party and fed the kids the popsicles. They loved it so much they are clamoring for me to make it again!
Earl Grey Kulfi Pops
1 12oz can evaporated milk 4 earl grey tea bags 1/2 tsp ground cardamom 1 14oz sweetened condensed milk 1 cup heavy (whipping) cream Handful of finely chopped pistachios
11. Heat evaporated milk over medium heat until small bubbles form around the circumference of the pot. While it is heating, snip the tops of the tea bags.
2. Once the milk is hot, whisk to make sure nothing is sticking to the bottom.
3. Turn the heat off, and add the contents of the tea bags.
4. Cover. Let it sit and steep for 30 minutes.
5. Strain the evaporated milk into a big bowl.
6. Add cardamom, condensed milk, heavy cream and pistachios. Whisk together.
7. Either pour into popsicle molds, small bowls or one large bowl (cover bowls with a piece of plastic wrap to avoid freezer burn and formation of a “skin”). Pop into the freezer overnight.
8. When you’re ready to serve, run the popsicle mold under hot water to loosen it.Let larger bowls thaw a bit on counter as it freezes very hard.