ROSEWATER & PISTACHIO KULFI WITH GRIDDLED MANGOES
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
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
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
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
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
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
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
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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- Combine the evaporated milk, sweetened condensed milk, cardamom pods and salt in a small saucepan and set over medium heat on the stove. Stirring until well combined and heated but not bubbling. Remove from heat and let cool completely, once cool remove the cardamom pods
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