Instructions: Make a dough with water how much water you use yes is a good quistion you make a thick dough so much water so yust a bit at the time

put all the ingredients in it except the pears and the butter

Now you take a havy pan you know a old fashion one wat you can put on the top off the stofe .

put in a few dots off butter than the cooked pears stil hot with the yuice from the pears than put the batter or dough on it with all dots off butter on it

Let it simmer for 4 or 5 hours on a very low stand off your gas or electric so not in the oven but on the top off it .

they used to do this on a gasoline cooking thing i dont know how you cal it overthere but it has to simmer a long time and it is yummie in winter time when it is cold .

hope you will understand this all .Willy Korper .from Amsterdam

[[ I did not edit this recipe, because I find it quite charming.]]

KULFI

(Indian ice cream)

Makes 8 servings

Kulfi is firmer than conventional ice cream. You dont need an ice cream maker. For molds, you can use yogurt containers or any other plastic container, or wax paper cups. Milk and cream are boiled down, sweetened and flavored. Kulfi can be made with pistachio, saffron, cashew, raisin, almond, lychee, fig, rose or coffee flavoring.

2/3 cup whole milk
2 tablespoons uncooked ground long-grain white rice or Cream of Rice cereal

(do not use sticky rice)

1 tablespoon ground almonds
1 (12-ounce) can evaporated milk
1 teaspoon ground cardamom (either prepared or freshly ground - remove cardamom seeds from pods and grind with a mortar and pestle)

1/4 cup granulated sugar Scant
2 cups whipping cream
1 tablespoon rose water or 5 to 6 drops of any other flavoring such as vanilla,
almond, etc. (see note)

1/4 cup lightly crushed shelled, unsalted pistachio nuts (divided)

In a saucepan over medium heat or in a microwave-safe bowl in the microwave, heat the milk to lukewarm.

Put the ground rice and ground almonds into a bowl and gradually add the warm milk, a little at a time, to make a thin paste of pouring consistency. Stir continuously and break up any lumps. If any lumps remain, strain the paste.

In a medium saucepan, bring the evaporated milk to a boil and add the ground cardamom. Take the pan off the heat and gradually add the almond/rice mixture, stirring continuously.

Add the sugar and cream, and place the pan over medium heat. Cook the mixture for 12 to 15 minutes, stirring continuously. Remove the pan from heat and allow the mixture to cool slightly.

Add the flavoring and half of the pistachio nuts, stir and mix well. Allow the mixture to cool completely, stirring frequently to prevent a skin from forming on the surface.

When the mixture has cooled completely, put it into plastic containers or individual molds. Freeze 4 to 5 hours or until firm.

Before serving, place kulfi in the refrigerator for 1 1/2 to 13/4 hours. This will soften it slightly and make it easier to unmold or cut into desired sizes.

The time required to soften the kulfi will vary according to the size of the container used.

Sprinkle with remaining pistachio nuts before serving.

Note: Rose water is available at Indian markets and some specialty stores.

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