Rosewater & pistachio kulfi with griddled mangoes
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- Preparation and cooking time
- Prep:
- Plus freezing
- Easy
- Serves 6
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.
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 601 | |
| fat | 38g | |
| saturates | 20g | |
| carbs | 60g | |
| sugars | 59g | |
| fibre | 3g | |
| protein | 10g | |
| low in | salt | 0.3g |
Ingredients
- 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
Method
- STEP 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.
- STEP 2
Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
- STEP 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 TIPS
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.
Recipe from Good Food magazine, June 2007
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