Mango Cardamom Kulfi
Kulfi is a set Indian ice cream, denser and less airy than the usual kind. Simmering the milk down with condensed milk does the heavy lifting, and the cardamom and mango give it a fragrant, fruity finish. Freeze it in moulds or a tin and slice it once it's firm.
Ingredients
Makes 6 servings
- 480ml Milk
- 240ml Condensed milk
- 6g Ground cardamom
- 360g Mango
- 180ml Cream
- 60g Pistachios
Method
- Simmer the milk and condensed milk in a wide pan over medium heat for 12 minutes, stirring, until slightly thickened.
- Stir in the ground cardamom and take off the heat to cool.
- Blend the mango to a smooth puree.
- Stir the mango puree and cream into the cooled milk mixture.
- Pour into small cups or moulds and scatter over the chopped pistachios.
- Freeze for at least 6 hours until firm.
- Dip the moulds briefly in warm water to release, and serve frozen.
Nutrition
Per serving: 414 kcal · 10g protein · 45.4g carbs · 22.9g fat