Kulfi lollies

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.

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.