Pistachio Rose Water Kulfi Recipes

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ROSEWATER & PISTACHIO KULFI WITH GRIDDLED MANGOES



Rosewater & pistachio kulfi with griddled mangoes image

Kulfi is usually made from milk that has been boiled for several hours. This sneaky version is made with condensed milk, so all the hard work has been done for you.

Provided by Sara Buenfeld

Categories     Dessert, Dinner, Treat

Time 15m

Number Of Ingredients 5

450g tin condensed milk
2 tbsp rosewater
50g very finely chopped pistachio , plus roughly chopped pistachios to serve
284ml tub double cream
3 small, ripe mangoes

Steps:

  • Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.
  • Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
  • To serve: Slice each mango on either side of the stone to make 6 halves, but don't peel. Score a criss-cross into the flesh, but don't slice through the skin. You can do this several hrs ahead. Cook on the barbecue flesh-side down until starting to caramelise. Leave as it is or turn inside out to make the segments stand proud. Serve with the kulfi scattered with the pistachios (and a squeeze of lime, if you like).

Nutrition Facts : Calories 601 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 59 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

PISTACHIO & ROSE WATER KULFI



Pistachio & rose water kulfi image

This delicately fragrant frozen Indian dessert combines pistachio nuts and rosewater - the perfect way to cool down after a spicy meal

Provided by Anjum Anand

Categories     Dessert, Treat

Time 25m

Number Of Ingredients 7

200g pistachios , plus extra to serve
250g golden caster sugar
2 tsp cornflour
600ml whole milk
600ml evaporated milk
4-5 tbsp rosewater
handful cherries , or any berries that are in season, to serve

Steps:

  • Pulse the pistachios and sugar in a mixer until fine - be careful not to overmix or the pistachios will become oily. Mix the cornflour with 1 tbsp of the whole milk to make a smooth paste.
  • Pour the remaining milk and the evaporated milk into a saucepan and bring to the boil. Add the pistachio powder, rose water and cornflour paste, and simmer for 5 mins until the mixture has thickened and coats the back of a spoon (it will continue to thicken as it cools).
  • Pour into a bowl and cover the surface with cling film so a skin doesn't form. Leave to cool, then chill in the fridge until cold before churning in your ice cream machine following the manufacturer's instructions. If you don't have an ice cream machine, transfer to a freezer- proof container, pop in the freezer for 4 hrs or until frozen and stir every hour to break up any ice crystals.
  • Take out of the freezer 20 mins before slicing or scooping to serve. Sprinkle with crushed pistachios and scatter over the cherries or berries.

Nutrition Facts : Calories 436 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 43 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

KULFI



Kulfi image

This is a simple but delicious recipe for Kulfi (Indian Ice Cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavor, you could add a few drops of rose water or ground pistachios.

Provided by Simmi G

Categories     World Cuisine Recipes     Asian     Indian

Time 8h20m

Yield 24

Number Of Ingredients 5

1 ¼ cups evaporated milk
1 ¼ cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white bread, torn into pieces
½ teaspoon ground cardamom

Steps:

  • Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
  • Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

Nutrition Facts : Calories 139.3 calories, Carbohydrate 16.4 g, Cholesterol 9.2 mg, Fat 7.2 g, Fiber 0.1 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 67.2 mg, Sugar 14.5 g

PEACH-PISTACHIO KULFI



Peach-Pistachio Kulfi image

This creamy and delicious frozen peach treat is loaded with pistachios and sweet cardamom spice.

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 10 kulfis

Number Of Ingredients 7

1 cup heavy cream
12 ounces evaporated milk
1/4 cup sugar
1/4 teaspoon ground cardamom
2 pinches salt
3 peaches, pitted and chopped
1/4 cup chopped toasted pistachios

Steps:

  • Bring the heavy cream and evaporated milk to a simmer in a medium saucepan. Cook, stirring often, until thick enough to coat the back of a spoon, about 15 minutes. Stir in the sugar, cardamom and salt. Let cool completely.
  • Puree the cream mixture in a blender with the peaches; strain through a fine-mesh sieve into a bowl.
  • Divide among ten 3-ounce paper cups, then sprinkle with the pistachios. Freeze until slightly frozen, then insert a wooden stick into each. Freeze until solid and firm.

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