Roasted Rhubarb, Green Cardamom and Rose Water Kulfi
Serves 6 to 8
I use a specialized set of kulfi molds, but you can use any type of mold that is freezer-safe and made of non-reactive stainless steel or ceramic such as a loaf pan. (Ceramic molds and even mini cake molds work perfectly.) Avoid using molds with intricate designs because the pattern is lost once you use warm water to release the kulfi. Remember to wrap the top of the container with plastic wrap before you stick it into the freezer.
10 ounces rhubarb stalks 5 green cardamom pods ¼ cup sugar 1 tablespoon cornstarch 2 teaspoons milk or water 1 can (354mL) unsweetened evaporated milk 1 cup heavy cream ½ cup (125mL) sweetened condensed milk 1 teaspoon rose water (see Note)
Instructions: Place a wire rack at mid-level and preheat oven to 375 degrees.
Clean the rhubarb stalks, trimming and discarding any damaged ends and leaves. Cut the rhubarb stalks into ½-inch pieces and place them on a baking dish. (You can also line a baking sheet with parchment paper.) Crack the green cardamom using a mortar and pestle, discard the green pod and crush the seeds. Add the crushed cardamom seeds to the rhubarb. Sprinkle with sugar. Shake the dish gently, making sure the rhubarb is evenly coated.
Bake in the oven for about 30 minutes until the rhubarb is tender to the touch and the released juices begin to caramelize. Remove the pan from the oven and allow to cool for 5 minutes. Transfer contents to an airtight container and chill in the refrigerator.
To prepare the kulfi base, prepare a slurry of the cornstarch and milk (or water) in a small bowl; set aside. In a heavy-bottomed saucepan, combine the evaporated milk, heavy cream and condensed milk and cook over medium-high heat. While whisking constantly, bring the contents of the saucepan to a rolling simmer. Quickly whisk the cornstarch slurry into the liquid in the saucepan. Continue to whisk for about one minute until the mixture starts to thicken, then remove from the stove. Let cool for a few minutes and prepare an ice bath. Transfer the milk to a gallon zip-top bag. Remove any excess air and seal. Place the sealed bag in an ice bath and allow to chill completely.
Once the mixture is ice cold, fold in the chilled roasted rhubarb mixture and the rose water. Divide and pour the mixture equally into 8 kulfi molds and seal. Place in the freezer for at least 6 to 8 hours, preferably overnight. To unmold and serve, place the mold in warm running tap water for a few seconds, run a knife along the edges of the frozen kulfi and tap to release. Serve immediately.
Note: I prefer to start with less rose water than too much. If desired, add more, ½ teaspoon at a time.