Adam Liaw‘s Mango Kulfi With Pistachios is delicious. Kulfi is the rich, thick Indian answer to ice cream, but the best thing about it is you don’t need an ice cream machine to make it. A slice of this mango kulfi with a touch of saffron is the perfect finish to an Indian meal.
Serves 6-8
Prep 10 minutes
Cook 10 minutes
Freeze 4 hours
INGREDIENTS
1 cup milk
A large pinch of saffron steeped in
2 tbsp hot water
1 can (375ml) evaporated milk
1 can (395g or 300ml) sweetened condensed milk
300ml thickened cream
2 cups fresh mango pulp (blended from the flesh of 2-3 large mangoes)
1 cup shelled pistachios, lightly crushed, to serve
METHOD
1 Place the milk, saffron and its steeping water in a small saucepan, bring to the boil and remove from the heat. Watch this carefully as it can easily boil over.
2 In a large bowl, combine the evaporated milk, condensed milk and cream then pour over the hot milk and saffron and whisk everything together. Whisk in the mango pulp and place the bowl in the freezer for two hours, or until softly set.
3 Whisk firmly to break up any ice crystals.
4 Line a 2-litre capacity loaf or terrine tin with cling wrap (leave some hanging over the edges) and pour in the kulfi, pressing it into the corners if necessary.
5 Make sure the top is smooth and flat.
6 Freeze for a further 2 hours, or until firmly set.
7 Turn out the kulfi and scatter with pistachios. Cut thick slices to serve.
TIP / To make the mango pulp, remove the flesh from the mangoes and process for a few seconds in a food processor, or finely chop it on a cutting board.
Reserve any juices and recombine them with the pulp.
The Carousel thanks Adam Liaw for this recipe from his book Adam’s Big Pot.
