Mango and pistachio malai kulfi recipe
Kulfi is an irresistibly creamy Indian dessert that's similar to ice cream – but with no churning or ice cream machine necessary, it's much easier to make.
Traditionally, kulfi is made by pressing flavoured evaporated milk into metal cones, then leaving it to freeze in a mixture of ice and rock salt. However, Maunika Gowardhan's recipe for mango and pistachio malai kulfi (from her newest cookbook, Tandoori Home Cooking) simply calls for a few ice-lolly moulds (ice-pop molds) and sticks.
Full of fruity flavours, Maunika's kulfi recipe is an ode to her childhood memories of India; she recalls eating kulfi on hot summer days, on the bustling streets of Ajmer. "To be honest, it was like nothing else mattered except that stick of kulfi melting in the sweltering heat," she reminisces.
The recipe uses canned mango pulp for conveniently sweet, ripe fruit, no matter the season – and chopped pistachios add an indulgent, nutty crunch.
Things to note:
You will need 8 ice-lolly moulds (ice-pop molds) and sticks.
The kulfi needs to be frozen for approximately 7-8 hours to set.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 300 ml double cream
- 200 ml canned mango pulp
- 200 ml condensed milk
- 100 ml evaporated milk
- 1 tsp ground green cardamom
- 1 generous handful of pistachios, finely chopped
Details
- Cuisine: Indian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 0 mins
- Serves: 8
Step-by-step
- In a large bowl, whisk the cream to form soft peaks. 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 (ice-pop) moulds. Add the sticks, then place the moulds in the freezer for 7-8 hours.
- When ready to serve, dip the moulds in hot water to release the kulfi. Coat with the remaining chopped pistachios before serving.
Recipe adapted from Tandoori Home Cooking by Maunika Gowardhan (Hardie Grant, £25). Photography by Issy Croker.
You might also like:
Mango, lime and coconut panna cotta
Pistachio pie with raspberry meringue topping