Pistachio kulfi ice lollies

Pistachio kulfi ice lollies
  • Serves icon Makes 8
  • Time icon Hands-on time 35 min, simmering time 2 hours, plus cooling and at least 8 hours freezing

Creamy and aromatic but with a refreshing edge, Indian-inspired kulfi ice lollies are the perfect end to a summer supper. The crushed pistachio base cleverly stops any drips being wasted.

Nutrition: Per lolly

Calories
198kcals
Fat
11.7g (6g saturated)
Protein
8.5g
Carbohydrates
14.8g (14.8g sugars)
Fibre
no fibre
Salt
0.2g
Calories
198kcals
Fat
11.7g (6g saturated)
Protein
8.5g
Carbohydrates
14.8g (14.8g sugars)
Fibre
no fibre
Salt
0.2g

Ingredients

  • 1½ litres whole gold top orJersey milk
  • 60-70g golden caster sugar
  • Pinch of salt
  • 3 cardamom pods, seeds removed and crushed
  • Flavourless oil for greasing
  • 50g unsalted pistachios, shelled and finely chopped

You’ll also need…

  • 10 ice pop-style lolly moulds

Method

  1. Put the milk in a heavy-based saucepan or frying pan on the widest hob, then slowly bring to a simmer. Very gently bubble to reduce by just over half – it will take around 2 hours and you’ll need to stir it every 5 minutes or so to make sure it doesn’t catch.
  2. Once it has reached this volume, stir in the caster sugar, salt and cardamom, then cook for another 5-10 minutes, stirring, until the sugar has dissolved. Transfer to a mixing bowl and allow to cool completely, then strain through a sieve, pushing the mixture through – discard what’s left in the sieve.
  3. Grease the lolly moulds lightly with the oil. Stir the pistachios into the kulfi (they’ll slowly float to the top), then pour the mix into the moulds. Put them in the freezer. If you’re using wooden lolly sticks, freeze the lollies for 1 hour, then push the sticks into the centre of each mould. Freeze for at least 8 hours, or up to 1 month.
  4. To serve, remove the moulds from the freezer and pull the lollies out – if they stick, dip the moulds briefly into hot water or leave at room temperature for 10-15 minutes.

delicious. tips

  1. Indian desserts are sweet, which we love, but some people might find them a little too much. Adjust the amount of sugar, depending on whether you want your kulfi to be as sweet as a traditional Indian one (70g), or a little less sweet (60g).

    You can swap the cardamom for a few drops of rosewater if you prefer (step 2), and the pistachios for almonds or hazelnuts (step 3).

  2. The pistachio kulfi ice lollies will keep in the freezer for up to 1 month.

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