Kulfi is a type of ice ceam popular across the Indian subcontinent. It is traditionally made by evaporating milk slowly over heat until it is thick and caramelised, then adding sugar. You'll often find it flavoured with rose, spices, fruits and nuts.
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Blend the mango with the icing sugar until smooth (a high speed bullet-style blender is best), then set aside. Crack open the cardamom pods, shake out the seeds into a pestle and mortar and finely grind them to a powder.
In a large bowl, mix the cardamom with the condensed milk, evaporated milk and mango purée. In a separate bowl, whip the cream into soft peaks, then fold the cream into the mango mixture.
Pour into lolly moulds (or a freezeproof container) and freeze for at least 6 hours. When ready to serve, run the lolly moulds under the hot tap briefly to release them (or remove from the freezer for at least 10 minutes). Put the pistachios on a plate and roll the lollies in them (or sprinkle a few nuts over the top) before serving.
Typical values per item when made using specific products in recipe
Energy | 1,169kJ/ 282kcals |
|---|---|
Fat | 23g |
Saturated Fat | 13g |
Carbohydrates | 15g |
Sugars | 14g |
Fibre | 1.3g |
Protein | 3.7g |
Salt | 0.2g |
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