Rosewater & pistachio kulfi with griddled mangoes

Rosewater & pistachio kulfi with griddled mangoes

By Sara Buenfeld
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(7 ratings)
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Prep: 15 mins 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.

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal601
  • fat38g
  • saturates20g
  • carbs60g
  • sugars59g
  • fibre3g
  • protein10g
  • salt0.3g
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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

  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 Tip

    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.

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Comments, questions and tips

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flauffy
27th Sep, 2019
5.05
Despite being uncertain at first I thought I would give this recipe a go, being wary not to make it too sweet or too rosy. I dabbled with quantities using half a can of condensed milk, 1.5 teaspoons of rosewater and keeping the same amount of cream and pistachios. It was very quick to combine together and I stole the idea from below of lining a muffin tray with cling film and pouring the mixture in. After freezing overnight, six kulfis were ready to decant for the following evening's curry supper. The mangoes I bought were still rock hard, so I griddled some ready chopped mango chunks from a container. The result was absolutely delicious, the perfect mix of creamy, floral, nutty and fruity!
flauffy
26th Sep, 2019
5.05
Despite being uncertain at first, with previous complaints of the recipe being too sweet or too rosy, I've actually been very pleasantly surprised! I dabbled with quantities, using half a can (200g) of condensed milk, 1.5 teaspoons of rosewater and the amount of pistachios and cream as stated in the recipe. Pinching an idea from below, I lined a muffin tin with cling film and poured the mixture in. It froze overnight and was perfectly easy to dish out at the end of our curry night supper. The whole mangoes I bought were still rock hard, so I bought pre-chopped ones in a container and griddled those. Simply delicious flavours, perfect balance of creamy, floral, nutty and fruity!
gabriellebourke
22nd Aug, 2013
5.05
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
14th Aug, 2013
1.05
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
30th Jun, 2013
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
29th Aug, 2012
5.05
Yummy!
great-cook
29th Dec, 2010
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
8th Oct, 2010
Cardamon?
sweetchef
12th Sep, 2010
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
1st Jun, 2010
4.05
Very easy - takes a couple of hours to freeze. Delicious but very sweet so you don't need much of it!

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flauffy
24th Sep, 2019
5.05
How many does this serve?
goodfoodteam's picture
goodfoodteam
26th Sep, 2019
This recipe serves six people and we've now added this information to the recipe. We're sorry for the omission.
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