Rosewater & pistachio kulfi with griddled mangoes

Rosewater & pistachio kulfi with griddled mangoes

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(5 ratings)

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Cooking time

Prep: 15 mins Plus freezing

Skill level

Easy

Servings

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.

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
601
protein
10g
carbs
60g
fat
38g
saturates
20g
fibre
3g
sugar
59g
salt
0.3g

Ingredients

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

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Method

  1. 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.
  2. Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
  3. 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).

Recipe from Good Food magazine, July 2007

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Comments

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gabriellebourke's picture
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Love this recipe! Used pomegranate seeds and crushed pecans as well as pistachios for more colour and texture, and to counter the sweetness. Only takes five minutes to make and about three hours to completely freeze. I lined a six-hole muffin tin with plastic wrap and froze the mixture in that, so it was easy to pull them out one by one, upturn on a plate and remove the wrap. They are really sweet so muffin-size was probably a bit big.

rachelsmarties's picture
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I really wish I had read the reviews before making this. There is far too much rosewater, and the effect is very unpleasant indeed. The whole dessert had a flavour of soap and an unpleasant texture, and I am having to start from scratch with a different recipe entirely.

kiteflyer's picture

Surely the amount of rosewater is wrong, I have put in half the amount 1tbsp not 2 but all I can taste is rose water!!! Even if it was 2tsps, which more or less is 1 tbsp, it would be horrid. I would try again as it is so easy but with a couple of drops of rose water instead

copperheidi's picture
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Yummy!

great-cook's picture

Food and had family visiting. Unfortunately it was overly sweet with a cloying and unpleasant texture due to the use of tinned condensed milk. Despite the time, effort and money spent on ingredients it was quite inedible. Yuck! I learned from this that the only way to make kulfi successfully, which I have done since, is to condense down your own milk. This is the proper way to make it. You cannot cut corners by using condensed milk, Sara Buenfield!!

madamc's picture

Cardamon?

sweetchef's picture

A friend made this for a dinner party and it was delicious. A little sweet for some but I loved it. Will make it myself now I have the recipe

lornakemp's picture
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Very easy - takes a couple of hours to freeze. Delicious but very sweet so you don't need much of it!

tinas-c's picture

The recipe looks delicious. However, how do you serve the actual dessert? How do you keep the shape without melting the mound and without a 'frozen' texture?

valgrove's picture

Absolutely gorgeous. Was a winner with everyone even the children. Although my son who isn't a great lover of mango suggested doing it with bananas which I shall try next time.

trimus's picture
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Very simple and very tasty!

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