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.
Difficulty and servings
Preparation and cooking times
Prep 15 mins
Plus freezing
- 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).
Know-how
Rosewater is made by distilling rose petals - boiling them gently in water and condensing the steam. It's a common flavouring in the Middle East, Turkey and India and as well as giving Turkish delight its distinctive taste it is also used to flavour syrups, creamy desserts and as a dressing for fruits and cakes. Add to water when you're poaching peaches or to a sugar syrup to stir through a summery fruit salad.
Per serving
601 kcalories, protein 10g, carbohydrate 60g, fat 38 g, saturated fat 20g, fibre 3g, sugar 59g, salt 0.3 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4572/
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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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Difficulty and servings
Preparation and cooking times
Prep 15 mins
Plus freezing
Easy Indian ice cream
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
Per serving
601 kcalories, protein 10g, carbohydrate 60g, fat 38 g, saturated fat 20g, fibre 3g, sugar 59g, salt 0.3 g
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21 December 2007
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