Moong Kulfi

1 litre milk

30 gm moong dal

5 gm corn flour

100 gm Sugar

8 green cardamom

Few pistachio for garnishing (optional).

1. Remove the shells of the pistachios and chop them finely. Set them aside for garnishing.

2. Wash and soak moong dal for about 2 hours. Grind to a fine paste.

3. Add the corn flour and mix well.

4. Grind sugar and cardamom together. 

5. Sieve the mixture and discard the skins of the cardamom if any.  Set aside

6. Bring milk to boil in a heavy pan. 

7. Lower the heat and let it  simmer until milk reduces to half.

8. Switch off the heat. 

9. Add the moong paste and mix well.

10. Switch on the heat again to medium and continue cooking until the mixture begins to thicken.

11. Add the sugar.  Keep cooking and stirring until the mixture is thick enough to cover the backside of the spoon.

12. Remove the pan from the heat. Strain and cool the mixture.

13. Fill the kulfi moulds with the mixture and then cover them. 

14. Refrigerate for about 2 hours till the kulfis are partially set.

15. Take the kulfi tray out of the freezer. 

16. Insert sticks at the centre of each kulfi. Partially set kulfi will hold the sticks vertical.

17. Cover it with foil and refrigerate again for 6-8 hours to set completely.  Overnight is always best.

18. To remove the kulfis – dip a kitchen cloth in hot water. Wring and wrap around the moulds.

19. Hold the stick and give a slight twist.  The kulfi will come out easily.  

20. Do the same for the others. Sprinkle few chopped pistachios and serve chilled.

1. After washing, soaking and grinding into fine paste the moong measured 141 gm. 
2. Divide the same into 2 parts of 70 gm each. 
3. Used one part and kept the other half in the refrigerator for future use.