Pistachio and Brazil Nut Kulfi

Preparation Time: 2 hours 20 mins
Notes: Recipe taken from my second cookbook on India and from the TV series "From Birmingham to Bombay"
Book available from www.booksbyalancoxon.com  

Preparation time: approx. 20 mins

Cooking time: approx. 2 hours 25 mins (inc. setting time)

Serves 5 – 6   

400g sweet condensed milk

250ml coconut cream

250ml double cream 

2 tbsp grated orange zest 

125ml freshly squeezed orange juice

60g shelled and chopped pistachio nuts

60g shredded coconut 

4 whole cloves 

60g chopped Brazil nuts  


Mix together the condensed milk, coconut cream and double cream in a medium saucepan and simmer. 
Add the orange zest and juice, stir well and reduce to a low heat. Add the pistachios, Brazil nuts, coconut and cloves; stir well and cook over gentle heat for 10 – 15 mins. 

Remove from the heat and cool for 5 mins then remove the cloves. Pour the mixture into a deep loaf pan or freezer-proof container, cool to room temperature, cover and freeze for approx. 2 hours or until the mix begins to firm up. 

Remove from the freezer, place into a cold clean mixing bowl and beat thoroughly until creamy.

Return to the container and place back into the freezer until set.
Serves: 5-6
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