Name: Pistachio & rose water kulfi
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Cuisine: Indian
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

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Pistachio & rose water kulfi

Pistachio & rose water kulfi

Anjum Anand

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Serves 8

More effort

Prep: 15 mins

Cook: 10 mins

plus chilling and churning or 4 hrs freezing

A star rating of 3.5 out of 5.4 ratingsRate

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

Freezable

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal436
fat21g
saturates8g
carbs46g
sugars43g
fibre3g
protein14g
salt0.4g

Method

step 1

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.
step 2

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).
step 3

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.
step 4

Take out of the freezer 20 mins before slicing or scooping to serve. Sprinkle with crushed pistachios and scatter over the cherries or berries.

Recipe from Good Food magazine, September 2014

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A star rating of 3.5 out of 5.4 ratings

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