Want to make Kulfi? Here is how: 3 cups of milk (3%) #ontariomilk 3 green cardamom pods, 1 black cardamom pod, 4 - 1” pieces of cassia bark, 2 Earl Grey tea bags, 2 bay leaves, 2 tbsp brown sugar, 1.5 tbsp of corn starch, 1.5 tbsp of milk (to disperse cornstarch in), 1/2 cup of 100% pure *Canadian* maple syrup #foodlandontario , 2 tbsp Black Forest Honey (Alshifa brand, from Saudi Arabia), 1/2 cup of pecan halves.
Method: combine milk, gently crushed spices, sugar in a medium sauce pan and heat over high heat until boiling, add tea bags and simmer on Medium for 3 minutes. Strain the mixture, return to medium heat (add the bay leaves back in for extra flavour), simmer on medium low for approx 30 minutes or until the milk is reduced by half. Increase the heat to boiling again and add the cornstarch/milk slurry. Turn off heat and continue whisking until smooth. Allow to cool. Place into moulds and freeze for minimum of 4 hours. Place pecans in a pan with 1 tbsp of black forest honey and approx 3/4 of the 1/2 cup of maple syrup (combine second table spoon of honey with remaining maple syrup for garnish), heat the pecans on high heat to caramelize the sugars, ensure not to burn them. Remove from pan and cool on parchment paper. Coarsely chop the pecans. Assembly: un-mould the kulfi approx. 40 minutes before service (otherwise your guest will be chipping at an ice block for hours), place on a clean plate, sprinkle candied pecans on top and drizzle honey/maple syrup mixture over top. YUM! #maple #honey #pecan #chaitea #kulfi #recipe #fusioncuisine #whyilovecanada #torontochefs - 9 hours ago