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Rabri kulfi sticks
Serves 6-8 Desserts and puddings
Ingredients
- 1 x 400g can condensed milk
- 1 litre whole milk
- 4tbsp ricotta cheese
- 5tbsp dried whole milk powder
- 1 tbsp cornflour
- 5-6 cardamom pods, seeds removed
- 1 bay leaf
- 1 tbsp honey
To decorate
- 2 tbsp ground pistachios
- 1 tbsp white and black poppy seeds
Method
Blend the condensed milk, whole milk, ricotta cheese, whole milk powder, cornflour and cardamom seeds in a food processor until combined, then pour into a saucepan and heat over a low heat. Add the bay leaf and honey and heat through until warm.
Remove from the heat and adjust the sweetness by adding more honey, if necessary. Set the mixture aside and allow it to cool to room temperature.
Once cooled, pour the mixture into kulfi moulds, seal and place in the freezer overnight.
When ready to serve, run the moulds under warm water to ease out the kulfis and dip them into the ground pistachios and poppy seeds to decorate.
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