Mango-Ginger Kulfi with Pistachio Crunch

A creamy and exotic Indian dessert featuring the sweetness of mango and the spiciness of ginger, topped with crunchy pistachios. Hailing from the streets of Old Delhi, this unique kulfi is a game-changer for those who dare to try something new.

🛒 Ingredients

• 2 cups milk
• 1 cup heavy cream
• 1 tbsp grated ginger
• 1/2 cup honey
• 1 cup mango puree
• 2 tbsp pistachio meal
• 1/4 cup pistachios
• 1/4 tsp cardamom powder
• pinch salt
• a few drops green food coloring
• 1 tbsp unsalted butter

👨‍🍳 Instructions

1. 1

   Step 1: In a medium saucepan, combine milk, heavy cream, and grated ginger. Heat over medium heat, stirring occasionally, until the mixture starts to boil.

2. 2

   Step 2: Reduce the heat to low and simmer for 5 minutes, or until the mixture has reduced slightly.

3. 3

   Step 3: Add honey, mango puree, pistachio meal, and cardamom powder to the saucepan. Stir until the honey has dissolved.

4. 4

   Step 4: Remove the saucepan from the heat and let it cool slightly.

5. 5

   Step 5: Strain the mixture through a fine-mesh sieve into a clean container. Discard the solids.

6. 6

   Step 6: Stir in the pistachios and unsalted butter until well combined.

7. 7

   Step 7: Pour the mixture into a 9x13 inch pan or a kulfi mold.

8. 8

   Step 8: Refrigerate for at least 4 hours, or until set.

9. 9

   Step 9: Once set, remove the kulfi from the refrigerator and let it sit at room temperature for 10-15 minutes.

10. 10

    Step 10: Scoop the kulfi into serving dishes and garnish with additional pistachios, if desired.

💡 Pro Tips

Use high-quality pistachios for the best flavor and texture. If using a kulfi mold, make sure to press the mixture firmly into the mold to prevent air pockets. Store leftover kulfi in an airtight container in the freezer for up to 3 days.

📊 Nutrition per Serving