makes
16
prep
20 minutes
difficulty
Easy
makes
16
serves
preparation
20
minutes
difficulty
Easy
level
Once you’ve mastered the technique of making the kulfi, you can diversify. Sometimes I make it with just plain rosewater. Other times I make a plain almond one. Whatever the flavour, I promise you it will taste good.
Ingredients
- 285 ml thick (double) cream
- 1 x 397g tin of condensed milk
- 3 tsp (15 ml) rose water
- ½ tsp ground cardamom
- Pinch saffron, soaked in 3 tsp (15 ml) hot water
- 30 g pistachios, finely chopped (plus extra if dusting moulds)
- 100 ml canned mango pulp
- Pistachios and edible rose petals, to serve
Freezing time: at least 5 hours
Instructions
1. In a bowl, whip the cream until it holds its shape.
2. In a second bowl, beat into the condensed milk, rose water, cardamom and saffron. Then gently fold in the whipped cream.
3. Divide the mixture in two, adding the pistachio to one half and the mango to the other.
4. Oil the lolly moulds (see note). Pour in the mixture and place moulds in freezer.
5. Leave in freezer for 5 hours or overnight, to set. Serve sprinkled with rose petals and pistachios.
Note
• To give your pistachio lollies a crispy coating, dust the inside of the moulds with extra chopped pistachios.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Once you’ve mastered the technique of making the kulfi, you can diversify. Sometimes I make it with just plain rosewater. Other times I make a plain almond one. Whatever the flavour, I promise you it will taste good.
