Kulfi is Indian ice cream flavoured with pistachio, rosewater or mango. This version uses coconut and soya milk to replace the traditional slow-cooked sweet milk. It is delicious and lighter than the original. Kulfi mould are conical in shape and can be purchased at some Asian stores; however, silicone muffin pans work really well too.

Kulfi is Indian ice cream flavoured with pistachio, rosewater or mango. This version uses coconut and soya milk to replace the traditional slow-cooked sweet milk. It is delicious and lighter than the original. Kulfi mould are conical in shape and can be purchased at some Asian stores; however, silicone muffin pans work really well too.

Ingredients

  • 75 g (3 oz) shelled pistachios
  • 1 tbsp ground almonds
  • 500 ml (16 fl oz) soya or almond milk
  • 250 ml (8 fl oz) full-fat coconut milk
  • 50 g (2 oz) icing sugar
  • 1/2 tsp crushed cardamom seeds
  • 1 tsp vanilla essence
  • fresh mango slices or passion fruit pulp, to serve

Directions

  1. Place the pistachios in a blender and process until chopped.
  2. Remove about 3/4 of the pistachios and set aside.
  3. Process the remaining pistachios until ground, then add the ground almonds and about 1/4 of the soya or almond milk.
  4. Mix in the remaining ingredients by hand, including the chopped pistachios.
  5. If the coconut milk remains a bit lumpy, this is good because it adds to the texture of the kulfi.
  6. Pour the mixture into an ice cream maker and process until the ice cream has set.
  7. Transfer it into the moulds.
  8. Alternatively, place mixture in a freezer container and freeze for about 4 hours, removing from the freezer every hour and mashing with a fork to break down the ice crystals.
  9. Transfer into moulds to finish freezing.
  10. Remove from the fridge 10 minutes before serving.
  11. Serve with slices of mango or drizzle it with passion fruit pulp.

Variations

Pistachio Rosewater Kulfi

  • Prepare the basic recipe, adding 2 tablespoons rosewater to the ingredients.
  • Serve sprinkled with a few drops of rosewater and garnish with edible rose petals.

Mango Kulfi

  • Prepare the basic recipe, using only 1 tablespoon pistachios, ground to a powder and adding the finely chopped flesh from 1 ripe mango to the mixture.

Saffron Almond Kulfi

  • Prepare the basic recipe, using 225 g (8 oz) blanched almonds in place of the pistachios.
  • Add a pinch of saffron to the mixture and serve garnished with chopped pistachios.

Malai Kufli

  • Prepare the basic recipe, omitting the pistachios.
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