Kulfis are delicately spiced Indian ice creams, traditionally eaten after something fiery. You can cut the calories further by using light coconut milk, but the downside of this option is a more granular texture.
- 400ml tin of coconut milk
- ¼ tsp cardamom seeds, crushed
- 2 tbsp desiccated coconut, dry-fried
- 3 tbsp clear honey
- 200g live natural yoghurt
- Finely grated zest of 1 lemon
- Seeds of 1 pomegranate (see p46; keep some back for serving)
- 70g pistachio nuts, dry-fried and roughly chopped (keep some back for serving)
- Rose or dianthus petals, to serve (optional)
Put all the ingredients except the flower petals into a bowl and mix well. Pour the mixture into an ice-cream maker if you have one and churn for 20–25 minutes. When almost solid, spoon into six containers (dariole moulds are good) and freeze.
If you don’t have an ice-cream maker, pour the mixture into a plastic container and freeze for 1 hour. Remove and fork through, mixing the frozen edge into the middle to break up the ice crystals. Repeat, then spoon into the moulds. Freeze until ready to serve.
Allow the kulfi to soften in the fridge for 20 minutes before serving, then turn out onto individual plates. Decorate with the reserved pistachio nuts and pomegranate seeds, and the flower petals.
» 250 calories per serving
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