Mango & Pistachio Kulfi - Malai Kulfi Recipe
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Easy
"Malai kulfi eaten on a hot summer’s day on the bustling street of Ajmer; to be honest, it was like nothing mattered except that stick of kulfi melting in the sweltering heat. Traditionally, kulfi is dense, flavoured evaporated milk pressed into metal cones and left to freeze in a mixture of ice and rock salt. I have added mango and pistachios to this simple recipe that replicates the taste of many childhood memories of eating malai kulfi."
Tandoori Home Cooking by Maunika Gowardhan (Hardie Grant, £25) Photography by Issy Croker.
You will need
Ingredients
- 300ml double cream
- 200ml canned mango pulp
- 200ml condensed milk
- 100ml evaporated milk
- 1tsp ground green cardamom
- generous handful of pistachios, finely chopped
Method
- In a large bowl, whisk the cream to soft peaks and set aside.
- In a separate mixing bowl, combine the mango pulp, condensed milk, evaporated milk, cardamom and half the chopped pistachios. Add the whisked cream to this bowl and fold through making sure everything is well mixed and there are no lumps.
- Divide the kulfi mixture equally between 8 ice-lolly moulds. Add the sticks and then place the ice-lolly moulds in the freezer for 7–8 hours.
- When ready to serve, dip the moulds in hot water to release the kulfi lollies. Coat with the remaining chopped pistachios before serving.
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