Vermicelli 1
cup, boil in 1 cup water and blend fine
Rice flour 2
tbsp
Cold mild 1
cup
Sugar 2 cups
Corn flour 2
tbsp
Qalaqand 1/2 kg,
crumbled
Cardamoms 8-10
peeled and finely ground
Pistachios and
almonds few, finely chopped
Cook
milk on low heat till it thickens. Add vermicelli and
cardamom, continue to cook stirring frequently. After 10
minutes add pistachios, almonds and sugar. Stir till the
sugar dissolves. Mix the corn flour and rice flour with 1
cup of cold milk and add to milk while stirring.
Stir
till the milk thickens some more. Remove from heat and cool.
Then add the crumbled qalaqand and stir. Pour into a freezer
container and whip with a hand mixer.
Freeze-
takes out after three hours and whip again. Repeat twice
more to prevent ice from forming in qulfi. Remove from
freezer 15 minutes before serving.
