RECIPES - Sweets - Pistachio Kulfi
The festival of lights celebrates the tale of Lord Ram, who went searching for his captive Princess Sita, who was stolen by the evil demon king Ravana. On their triumphant return home to reclaim their throne, the people lit diyas to help Ram and Sita find their way back. Click here to read more about the story behind Diwali.
In India, Diwali or Deepawali almost always coincides with the warmer spring weather in Australia. Much like Christmas, families prepare their own homemade sweets that are decadent, creamy, heavy and fit for such a grand celebration. The warmer weather here means you can enjoy making and devouring one of the most divine Indian desserts - Kulfi or 'Indian ice cream'. Kulfi is created by simmering full-cream milk until it starts to get slightly nutty and thick. When authentically prepared, it is the perfect balance between the textures ‘icy’ and ‘creamy’. When you see just how easy it is to make, you'll be kicking yourself that this dessert had not been a part of your life since you entered this world. We're not even exaggerating. Heck, you may not even want regular ice cream after you have tasted Kulfi.
Kulfi is an ideal dessert after a hot Indian curry or as a treat on a warm summer's day. It is a practical dessert that can be prepared it in advance if you have to play dinner party host and are already inundated with cooking. Try our recipe below and let us know how you go!
- Whip 300 ml cream till firm – you will start to see a swirl forming (BE CAREFUL NOT TO OVER WHIP OR YOU WILL HAVE BUTTER!)
- Stir in 1 can (400g) condensed milk
- 1 teaspoon rosewater
- 1 small can (200g) evaporated milk
- ½ teaspoon cardamom powder
- ½ cup (80 g) crushed (or finely chopped) pistachios
- Pour into moulds