I recently happened to visit a farm in Amsterdam West where I could go berry picking. I happened to vlog my entire experience and if you like you could watch it here – https://youtu.be/hTht4Lki_s4 . At the same farm, they also grow a lot of organic vegetables and fruits. I thought of getting some fresh rhubarb from there. And what better way to enjoy summer if not with a kulfi. That’s how rhubarb pistachio kulfi happened.
Rhubarb is a a vegetable available during spring and early summer and has a distinct taartness to its flavor. The best way to reduce the taartness is to create a compote with some sugar and water. But ofcourse it can be a great option for having rhubarb chutney as well. If you have never tried a rhubarb in your cooking – I would highly recommend trying it. Some savory options like rhubarb chicken curry is a good idea. I also made some rhubarb icelollies to enjoy them for some more time. Rhubarb is a vegetable common in the West and Kulfi comes from the East and I thought why not create a fusion dish!
Kulfi is made with full fat milk that has been boiled over and over and reduced to more than half of its quantity. A lot of receipes do suggest the use of condensed milk rather but I personally prefer doing it from scratch. Pistachio brings in a great crunch, but you can always skip pistachio and go with the options of just cardamon, or cashewnuts or even mango compote (mango kulfi).
I have tried to add photos of each step while making the Rhubarb Pistachio Kulfi. Hope its a huge hit at your home as much as it worked at mine. Let me know in the comments below if you give this recipe a try.
Rhubarb Pistachio Kulfi
Start by boiling the entire packet of milk in a heavy bottomed sauce pan. Once it comes to a boil, let it simmer on a medium flame and stir it occasionally.
Chop the edges of the rhubarb, wash it well and then start cutting them into tiny pieces.
Add 1 tbsp of sugar, cream and 1 tbsp of water and add the chopped rhubarb into another sauce pan. Start cooking it till the rhubard softens and turns into a jelly.
Once it turns into a jelly, if you see a lot of strands/threads you can decide to strain it. Mine diodn't have any and thus could use it as is.
Chop some pistachio - 3/4th of it to be used in the kulfi and the rest as a garnish while serving.
Remember to keep stirring the milk. When you see that the milk has reduced to half of its quantity, add the sugar and cardamom powder and mix well. Keep it on a simmer and continue boiling it for another 5 mins.
Add the rhubarb compote to the milk mixture along with pistachio. Check for sweetness. (Warning if it tastes a little less sweet, don't add a lot of sugar as once the kulfi cools down, it tastes sweeter than when its boiling). Mix mix mix. After along an hour of boiling on a simmer, turn off the flame and let this cool down before transferring them into moulds.
I used paper cups to add the mixture. Don't fill it till the top, leave some space for it to expand. Covered it with a cling film. Let it rest in the freezer for a minimum of 4 hours or overnight. To remove, just rub the cup between your plams to give the required heat and it will come out easily. I added the kulfi sticks to it for the ease of eating it. Garnish it with pistachio and eat it immediately.