Name: Peach and cardamom kulfi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 375 millilitre cans evaporated milk; 3/4 cup thickened cream; 2 cardamom pods, bruised; 2 tablespoon honey; 3 medium peaches, stones removed, peeled, finely chopped; 1 tablespoon pistachio nuts, chopped, to serve

Peach and cardamom kulfi

Skip to Recipe

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

2 375 millilitre cans evaporated milk

3/4 cup thickened cream

2 cardamom pods, bruised

2 tablespoon honey

3 medium peaches, stones removed, peeled, finely chopped

1 tablespoon pistachio nuts, chopped, to serve

Method

1.Grease and line base of 4 x 1-cup freezer-proof dishes with baking paper. Combine milk, cream and cardamom in a large heavy-based saucepan over moderate heat. Bring to the boil.

2.Reduce heat; simmer, stirring occasionally, for 10 minutes or until reduced to about 2 1/2 cups. Stir in honey. Remove pan from heat. Cool for 20 minutes to let flavours infuse.

3.Strain mixture into a large bowl; discard cardamom. Stir in peach. Pour kulfi mixture among prepared dishes. Cover with foil; freeze overnight or until firm.

4.Dip dishes briefly in hot water to loosen. Invert into shallow serving bowls. Serve kulfi sprinkled with pistachios.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Share this post

Ingredients

Method

Related stories

BONUS Elizabeth Arden gift