Kulfi light (pistachio and cardamom ice lolly)

Kulfi is Indian ice cream: denser and firmer than Western ice cream, because the milk is traditionally cooked down for hours. This quick, lighter version uses evaporated milk and yoghurt, but the cardamom, saffron and pistachio give the same classic flavour.

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Method

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1. Whisk the evaporated milk, yoghurt and honey together in a large bowl until smooth.
2. Add the cardamom, saffron milk, rose water and salt.
3. Fold in most of the pistachios.
4. Pour into ice lolly moulds or small cups and sprinkle with the remaining pistachios.
5. Freeze for at least 6 hours (or overnight); if using sticks, insert them after 1 hour.
6. Before serving, dip the mould in warm water for 10 seconds and turn out; let soften for 5 minutes. ⏱ Timer: 5 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The evaporated milk gives the texture; plain milk would be icy.
• Mix the mixture thoroughly before freezing so it doesn't separate.
• Take the kulfi out a few minutes before serving so it is easier to slice.
• Keeps in the freezer for 1 month.

Frequently asked questions

What is the difference between kulfi and ice cream?

Kulfi isn't churned while freezing, so it is denser, and it melts more slowly.

What can replace evaporated milk?

Coconut milk, but the flavour will be different.

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• Ragi banana bread (finger millet banana loaf)

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