04 June 2014,11:28 by

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Serves :

Preparation Time :
5 hours

Cooking Time :
15 minutes

Preparation Method :

  • Pour the evaporated milk and cream into a heavy-based saucepan and stir to mix. Put over a medium heat.
  • Mix the ground almonds and sugar together, then add to the milk mixture. Cook, stirring for 10 minutes.
  • Remove from the heat and leave the mixture to cool completely, stirring from time to time to prevent a skin forming. When completely cold, stir in the mango puree and ground cardamom.
  • Meanwhile, preheat a small saucepan over a medium heat, add the pistachio nuts and toast for 3 minutes. Leave to cool, then lightly crush. Store in an airtight container until required.
  • Fill the containers of your choice with the kulfi mixture and freeze for 5 hours.
  • Transfer the kulfi to the refrigerator for 40 minutes, then cut into portions with a sharp knife.
  • Serve sprinkled with the crushed pistachio nuts to decorate.



  • 250 grams evaporated milk
  • 200 ml single cream
  • 25 grams ground almonds
  • 100 grams granulated sugar
  • 300 grams mango puree
  • ½ teaspoon freshly ground cardamom seeds
  • 25 grams shelled unsalted pistachio nuts, to decorate

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