A popular dessert, perfect for a dinner party or a naughty treat!
This pud is based on Rafi’s Kulfi recipe from her book Malaysian Cookery. It is not for the faint-hearted, but if you like your desserts sweet and rich, then this is the one for you. Best served in small portions.
- Add the milk and evaporated milk to a large saucepan and boil until thick.
- Stir in the sugar until it has dissolved and add the nutmeg.
- Leave to cool and then stir through the mango pulp.
- Pour into individual moulds or ice cube trays and freeze.
When the season is right you can substitute the tinned mango for fresh, ripe mangoes chopped into pieces.
For a plain kulfi recipe, simply don’t add the mango pulp and add a few drops of rose water and a pinch of cardamom instead of the nutmeg. To this standard kulfi, you can try adding chopped pistachios and almonds, which adds a nice nutty flavour and helps to balance the sweet richness.