Once reserved for royalty, it’s thought kulfi was originally made for the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
The classic method of making kulfi involves standing over a pot of simmering milk
for hours meticulously stirring it until it reduces to a custardy thickness.
This method is a bit of an express version - the texture is slightly creamier than the grainy authentic version but the flavour is delicate and extremely moreish!
3 x 400g pots of fresh mango slices in unsweetened juice, or 3 very ripe mangoes
300ml double cream
A handful of unsalted pistachios
Lollipop moulds/ cups or other freezable moulds
1/2 tsp Cardamon
Blend 2/3 of the mangoes to make a smooth puree.
Bring the cream and CARDAMON to a gentle simmer for
a couple of minutes, stirring to avoid it burning onto the bottom.
Remove from the heat and stir in the mango puree and 60g sugar.
Return to the heat and heat gently until all the sugar has dissolved.
Pour into cups or moulds and freeze for at least 4-5 hours before
you want to serve them.
Remove from the freezer 30 minutes before serving, and run the
moulds under hot water to make them easier to turn out.
Sprinkle with crushed pistachios, and the remaining sliced fresh
mango on the side.