India x Japan
Matcha kulfi
Slow cooked kulfi with a green tea mood. Grassy, creamy and very calm.
60 minTime
10 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original260kcalsame
10 gproteinsame
2 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the milk in a heavy wide pan on medium heat, then simmer on low heat, stirring and scraping the sides, for 40 minutes until reduced to about 400 ml.
- 2Stir in the condensed milk, khoa and sugar. Cook 5 minutes more on low heat, stirring.
- 3Sift the matcha into a bowl and whisk with 3 tbsp of the warm milk to a smooth paste, then whisk it all back into the pan off the heat with the cardamom.
- 4Cool, then pour into kulfi moulds or small cups. Freeze 6 hours or overnight.
- 5Mix the kinako, pistachios and almonds. Unmould by dipping each mould in warm water for a few seconds and roll or sprinkle with the crumb.
Serve it like this
Lay the kulfi on its side on a cold plate, dust a stripe of kinako crumb across it, and add a small heap of chopped pistachio at the tip.
