Pistachio and Rose Water Kulfi

3.50 (4)
⏱ 25 mins 🍽 Serves 8 🌶 indian ✅ More effort 🏷 Dessert

This delicately scented Indian dessert offers a cooling finish to any meal. The creamy blend of pistachios and rosewater is frozen into a rich kulfi. It requires just 25 minutes of preparation before chilling and freezing. Serve it garnished with extra nuts and seasonal berries for a beautiful presentation.

Pistachio and Rose Water Kulfi

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

Method

  1. In a food processor, pulse the pistachios with the sugar until finely ground, taking care not to over-process them. Separately, combine the cornflour with 1 tbsp of the whole milk into a smooth paste.
  2. Place the rest of the whole milk and the evaporated milk into a saucepan and bring to a boil. Stir in the ground pistachio mixture, rosewater, and the cornflour paste. Let it simmer for 5 mins until the mixture thickens enough to coat a spoon.
  3. Transfer the cooked mixture to a bowl. Cover the surface directly with cling film to prevent a skin forming. Allow it to cool, then refrigerate until completely cold. Churn in an ice cream machine as directed. Without a machine, freeze it in a container for 4 hrs, stirring every hour.
  4. Remove the kulfi from the freezer 20 mins before you wish to serve it to soften slightly. Slice or scoop it, then finish with a sprinkle of crushed pistachios and a scattering of cherries or berries.

Nutrition (per serving)

Calories436 kcal
Fat21 g
Saturates8 g
Carbs46 g
Sugars43 g
Fibre3 g
Protein14 g
Sodium160 mg

Recipe details

Skill levelMore effort
CategoryDessert
Cuisineindian
DietGluten-free