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.
Kulfi, a traditional Indian ice-cream, takes hours to make. This is my great shortcut, using condensed milk and cream to create sweet creamy ice-blocks with lovely flavour.
- 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
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.
Freezing time: at least 5 hours
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.
• To give your pistachio lollies a crispy coating, dust the inside of the moulds with extra chopped pistachios.