Rosewater Pistachio Kulfi With Griddled Mangoes Recipes

PISTACHIO & ROSE WATER KULFI

Pistachio & rose water kulfi image

This delicately fragrant frozen Indian dessert combines pistachio nuts and rosewater - the perfect way to cool down after a spicy meal

Provided by Anjum Anand

Time 25m

Number Of Ingredients 7

Ingredients

200g pistachios , plus extra to serve
250g golden caster sugar
2 tsp cornflour
600ml whole milk
600ml evaporated milk
4-5 tbsp rosewater
handful cherries , or any berries that are in season, to serve

Steps:

Pulse the pistachios and sugar in a mixer until fine - be careful not to overmix or the pistachios will become oily. Mix the cornflour with 1 tbsp of the whole milk to make a smooth paste.
Pour the remaining milk and the evaporated milk into a saucepan and bring to the boil. Add the pistachio powder, rose water and cornflour paste, and simmer for 5 mins until the mixture has thickened and coats the back of a spoon (it will continue to thicken as it cools).
Pour into a bowl and cover the surface with cling film so a skin doesn't form. Leave to cool, then chill in the fridge until cold before churning in your ice cream machine following the manufacturer's instructions. If you don't have an ice cream machine, transfer to a freezer- proof container, pop in the freezer for 4 hrs or until frozen and stir every hour to break up any ice crystals.
Take out of the freezer 20 mins before slicing or scooping to serve. Sprinkle with crushed pistachios and scatter over the cherries or berries.

Nutrition Facts : Calories 436 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 43 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

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