Pistachio Kulfi
Chetna Makan's recipe for pistachio kulfi, a traditional Indian creamy, no-churn ice cream. This rich, aromatic dessert is infused with cardamom and rose water, offering a delightful treat without the need for cooking.
Ingredients
- 200 ml milk
- 200 ml English double cream
- ½ tsp ground cardamom
- 2 tbsp milk powder
- 100 ml condensed milk
- 30 g (1 oz) pistachio nuts crushed to a coarse powder, plus extra lightly crushed pieces to decorate
Instructions
- Put the milk and cream into a saucepan. Bring to the boil over a low heat, then cook over a low heat for 5 minutes.
- Add the cardamom, milk powder and condensed milk to the pan and mix well, then continue to cook over a low heat for 15 minutes.
- Take the pan off the heat and stir in the pistachio powder. Mix well, then set aside to cool completely.
- You can use proper cone-shaped kulfi moulds, ice-lolly moulds or a plastic or glass freezer-proof container in which to freeze the kulfi. If using moulds, divide the mixture between 8 moulds, seal and freeze overnight. When ready to serve, dip the moulds in boiling water for 2 seconds, then slide the kulfi out of the mould (onto a serving plate, if using kulfi moulds) and serve immediately, decorated with crushed pistachio nuts.