Pistachio Rose Water Kulfi Food

CARDAMOM, ROSEWATER AND PISTACHIO KULFI #LOVEBLOOMS

Steps:

• Combine the evaporated milk, sweetened condensed milk, cardamom pods and salt in a small saucepan and set over medium heat on the stove. Stirring until well combined and heated but not bubbling. Remove from heat and let cool completely, once cool remove the cardamom pods
• Whisk in the heavy cream, rosewater and all but 3 tablespoons of the pistachios.
• Pour into molds, bowls or a shallow pan. Cover in plastic wrap and freeze until very firm - at least 12 hours up to 24.
• Gently warm the outside of the molds (bowls or pan) with warm water and using thin spatula or knife run it around the edges to loosen ( or to cut squares if in a pan) and invert servings on to a plate or bowl. Sprinkle some of the pistachios and a small bit of the ground cardamom over each serving. Serve immediately.

ROSEWATER & PISTACHIO KULFI WITH GRIDDLED MANGOES

Steps:

• 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.
• Pour into 6 small ramekins or pyramid moulds. Freeze, then cover with cling film.
• 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).

PEACH-PISTACHIO KULFI

Steps:

• Bring the heavy cream and evaporated milk to a simmer in a medium saucepan. Cook, stirring often, until thick enough to coat the back of a spoon, about 15 minutes. Stir in the sugar, cardamom and salt. Let cool completely.
• Puree the cream mixture in a blender with the peaches; strain through a fine-mesh sieve into a bowl.
• Divide among ten 3-ounce paper cups, then sprinkle with the pistachios. Freeze until slightly frozen, then insert a wooden stick into each. Freeze until solid and firm.