India x Japan
Malai kulfi mochi
Kulfi in a soft rice cake jacket. Finally, a frozen dessert that does not drip on your kurta.
430 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original288kcalsame
8 gproteinsame
1 gfibresame
430minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the milk in a heavy pan, then reduce on medium low heat for 25 minutes, stirring and scraping the sides, until halved.
- 2Stir in the condensed milk, milk powder, cardamom and saffron. Simmer 5 minutes. Cool, then add the pistachios.
- 3Spoon into 12 small round moulds or ice cube trays. Freeze at least 6 hours.
- 4Whisk the rice flour, sugar and water smooth. Microwave on high 1 minute, stir, 1 minute more, stir, then 30 seconds.
- 5Toast the cornflour in a dry pan on low heat for 2 minutes. Dust the counter, roll the warm mochi 2 mm thin and cut 12 circles of 9 cm. Cool 10 minutes.
- 6Wrap each frozen kulfi in a mochi circle and pinch shut underneath. Freeze 30 minutes. Rest 5 minutes out of the freezer before eating.
Serve it like this
Halve one mochi to show the kulfi and set it beside two whole ones on a slate. Dust with cardamom and scatter chopped pistachio.