Kheer & Kulfi

Kheer

• 2 cups coconut milk
• 2 cups milk
• 3 tablespoons white sugar
• 1/2 cup Basmati rice
• 1/4 cup raisins
• 1/2 teaspoon ground cardamom
• 1/4 cup sliced almonds, toasted
• 1/4 cup chopped pistachio nuts

Preparation:

Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

Stir in the raisins and cardamom, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Kulfi

1/3 gallon whole milk
1/4 cup sugar, or to taste
1/2 teaspoon ground green cardamom seeds
1/4 cup ground pistachios
1 to 2 drops green food coloring, optional
1/4 cup blanched pistachios, coarsely chopped

Preparation:

To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)

Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.

Transfer to traditional kulfi moulds or disposable 5 1/2-ounce plastic soufflé cups. Cover and place in the freezer until completely frozen, at least 4 hours.

To serve, dip each mould in hot water about 10 seconds, run a knife around the inside of the mould and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, garnish with chopped pistachios, and serve.