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Method
Step 1
Place saffron in a small heatproof bowl. Pour over the boiling water and set aside for 5 mins to soak.
Step 2
Place the mango in a food processor and process until smooth.
Step 3
Combine the cream, cardamom, cinnamon and saffron threads in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Add mango and condensed milk and stir to combine. Set aside to cool slightly.
Step 4
Sprinkle pistachios evenly among ten ½-cup (125ml) dariole moulds or ramekins. Place on a baking tray. Pour the mango mixture evenly among the moulds or ramekins. Cover with foil, then insert iceblock sticks. Place in the freezer for 6 hours or until frozen.
Step 5
Remove the kulfi from the moulds or ramekins and serve immediately.
Prep time10 mins10 minutes, + cooling, 5 mins standing & 6 hours freezing time
+ cooling, 5 mins standing & 6 hours freezing time
Ingredients
1/2 tsp saffron threads
1 tbs boiling water
1 mango, stoned, peeled, coarsely chopped
600ml Coles Thickened Cream
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
395g can condensed milk
1/4 cup (35g) chopped pistachios
Description
This saffron mango and pistachio kulfi is a delicious way to cool down on a warm day. Sweet and fragrant, you’ll love every bite.
Method
Step 1
Place saffron in a small heatproof bowl. Pour over the boiling water and set aside for 5 mins to soak.
Step 2
Place the mango in a food processor and process until smooth.
Step 3
Combine the cream, cardamom, cinnamon and saffron threads in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Add mango and condensed milk and stir to combine. Set aside to cool slightly.
Step 4
Sprinkle pistachios evenly among ten ½-cup (125ml) dariole moulds or ramekins. Place on a baking tray. Pour the mango mixture evenly among the moulds or ramekins. Cover with foil, then insert iceblock sticks. Place in the freezer for 6 hours or until frozen.
Step 5
Remove the kulfi from the moulds or ramekins and serve immediately.
