mango saffron kulfi

Once reserved for royalty, it’s thought kulfi was originally made for the Moghul emperors using ice brought down from the Himalayas to freeze it. These days it’s a popular street food served by
kulfiwallahs to keep the masses cool and refreshed
in the intense summer heat. It can be likened to ice
cream, but is denser as it’s not churned so there’s no ‘soft scoop’ texture. Traditionally kulfi is flavoured with cardamon, saffron, rose or screwpine water, but now fruits are also a popular choice and nuts such as pistachio or almond are also sprinkled on top..

You Need: 3 x 400g pots of fresh mango slices in
unsweetened juice,
or 3 very ripe mangoes
300ml double cream
60g sugar
A handful of unsalted pistachios
or almonds (optional)

kit contents:Ground cardamon, saffron

preparation time: 30 minutes plus at least 2 hours freezing time

equipment needed:

Serves 4