Chef Ajoy Joshi of Nilgiri's Indian Restaurant has teamed up with SBS Hindi to share with us his special series of recipes for Christmas.
Joshi’s recipes infuse flavours of Indo-Australian cooking that are not just suitable for every palate but also simplify Indian cooking for Australian kitchens.
Joshi originally opened the Malabar Restaurant in Crows Nest, Sydney, serving traditional South Indian cuisine which won awards and accolades both in Australia and India.
In 1997, Joshi sold the Malabar and embarked on a tour to study food trends around the world. It was from this tour that Joshi then launched Nilgiri’s which has received many awards and accolades.
Above, he teams up with Kumud Merani from the SBS Hindi program to demonstrate how to make Nariyal Kulfi, often called Indian icecream.
Ingredients:
1 cup fresh cream
1 cup unsweetened condensed milk
3/4 cup sweetened milk
4 teaspoons ground green cardamom
3/4 cup coconut cream
1/2 cup lightly caramelised desiccated coconut
3 teaspoon ground pistachio
2 teaspoon dried edible rose petals
Method:
1. Combine all the ingredients together in a mixing bowl.
2. Pour the mixture into moulds or freezer cups with lids.
3. Freeze the mixture for at least 4-5 hours,
Plating:
Remove the frozen kulfi and dip in warm water. De-mould into a cold plate, garnish with caramelised coconut flakes and dried rose petals.
