Don’t be put off by the cooking time here – for the most part this is a dessert you can leave over a very low heat to take care of itself. Towards the end of the cooking time, be a little more vigilant and stir more frequently so the milk doesn’t catch or form a skin.
- 1 litre milk (4 cups)
- 5 cardamom pods, cracked
- 40 gm finely crushed light palm sugar
- 20 gm blanched pistachios
- 375 gm (about 1 medium mango) coarsely chopped mango
- To serve: peeled mango wedges and slivered pistachios
- 1Rinse a large, heavy-based saucepan with cold water (don’t dry the pan, this helps to stop the milk from catching). Add milk and cardamom, place over very low heat and keep just below simmering point. Cook for 2 hours, stirring occasionally to stop a skin forming and milk catching on the bottom, or until reduced to 375ml (1½ cups). Add palm sugar and stir until sugar dissolves. Strain and transfer to a food processor.
- 2Add pistachios and mango to food processor and process until smooth, then pour into 6 kulfi moulds (see note) and freeze for 6 hours or until firm.
- 3Unmould kulfi by dipping mould briefly in hot water and running a small sharp knife around sides of mould. Invert onto serving plates and serve with mango wedges and slivered pistachios.
Aluminium kulfi moulds are available from Indian grocery stores. They’re conical in shape, with flattened tops and screwcap lids. If unavailable, use 1/3 cup-capacity dariole moulds.