Mexico x India
Cinnamon chocolate kulfi
Mexican hot chocolate decided summer in India called for a frozen stick.
540 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original261kcalsame
9 gproteinsame
2 gfibresame
540minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the milk with the cinnamon stick in a heavy pan. Reduce on medium low heat for 35 minutes, stirring and scraping, to about 450 ml.
- 2Whisk the cocoa with 4 tbsp of the hot milk to a paste, then stir it back in with the condensed milk and sugar. Simmer 5 minutes.
- 3Off the heat, stir in the chocolate, cinnamon powder and salt. Remove the stick. Cool completely, then add the almonds.
- 4Pour into 6 kulfi moulds, cover and freeze at least 8 hours.
- 5To unmould, roll each mould between your palms or dip in warm water for 10 seconds.
Serve it like this
Lay the kulfi on a chilled slate, sliced in half lengthways. Dust with cinnamon and scatter almonds and grated chocolate.
