Kulfi

Dense Indian ice cream made from reduced milk and cream, set in a mold with pistachios and rose water.

Ingredients

• 1 kg chickpeas
• 300g semolina
• 2 tbsp crushed green cardamom pods
• 1 tsp dried fenugreek leaves
• 2 tbsp neutral vegetable oil
• 200g ripe tomatoes
• a handful of fresh mint, chopped
• heavy cream, for serving
• 2 cups coconut milk

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with neutral vegetable oil.

2. 2

   In a large bowl, whisk together the roti and garam masala until evenly combined.

3. 3

   In a separate bowl, blend the ghee with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with curry leaves or a dusting of roasted cashews.

8. 8

   Slice or portion into servings and serve.

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