Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
4
- 2/3 cup whipping cream
- 6 cardamom pods, crushed
- 1 pinch saffron strands
- 3/4 cup condensed milk
- 2 mangoes, ripe, flesh only, roughly chopped (flesh only)
- 50grams pistachio nuts, roughly chopped (optional)
Description
This Indian-inspired iced dessert can also be made into child-sized lollies, using a lolly mould and sticks.
Method
Step 1 of 4
Put the cream, cardamom, and saffron in a small saucepan, and gently heat for 5 minutes. Remove from the heat and leave to cool.
Step 2 of 4
Put the condensed milk and mango into a blender or food processor and strain the cream into it through a sieve or tea strainer. Blend until completely smooth. Press through a sieve if you want to make sure there are no stray lumps, but this is not essential.
Step 3 of 4
Scatter the base of 4 ice lolly moulds with a few chopped pistachios (if using), then pour in the kulfi mixture and freeze at least overnight, or until needed.
Step 4 of 4
To serve, fill a bowl with hot water and carefully dip the base of each ramekin or lolly mould briefly into the water to loosen the kulfi. Be careful not to allow the water to drip onto the kulfi. Run a small knife around the edge of each ramekin, and turn the kulfi out onto individual serving plates, or simply remove from the lolly moulds, and serve.
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