Pistachio, honey and cardamom kulfi

  • 30 mins cooking
  • Serves 4
  • Print
<i>World Table</i> cookbook, ACP Books


Pistachio, honey and cardamom kulfi
  • 2 (375ml) cans evaporated milk
  • 3/4 cup (180ml) pouring cream
  • 3 cardamom pods, bruised
  • 2 tablespoon honey
  • 1/3 cup (45g) finely chopped roasted pistachios
  • 2 tablespoon coarsely chopped roasted pistachios, extra to serve


Pistachio, honey and cardamom kulfi
  • 1
    Bring milk, cream and cardamom to the boil in large heavy-based saucepan. Reduce heat; simmer, uncovered, stirring occasionally, about 10 minutes or until reduced to about 3 cups. Stir in honey, remove from heat; cool 15 minutes.
  • 2
    Strain mixture into large bowl; discard cardamom. Divide kulfi mixture among four 3/4 cup (180ml) moulds; sprinkle with finely chopped nuts. Cover with foil; freeze 3 hours or overnight.

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