Turn ripe bananas into a befitting celebration of London's heatwave with my recipe for dreamy banana, pistachio and cardamom kulfi.
Kulfi is Indian ice cream, and beloved across the sub continent. It combines the creamy goodness of ice cream with the texture and appeal of an ice-lolly. My recipe uses nifty readily available shortcuts and a no cook method.
Kulfi is traditionally eaten with Falooda, cooked noodles usually made from cornstarch. I like to just hand them out to those who fancy something sweet after an Indian meal. The good thing about these is that they last well in the freezer if your guests don’t devour them at once.
If you don’t have lolly moulds, use slim plastic cups, which you can warm in the palm of your hands before tipping the kulfi out and serving with a spoon.
Health Benefits of Banana- Contain Many Important Nutrients
- Contain Nutrients That Moderate Blood Sugar Levels
- May Improve Digestive Health
- May Aid Weight Loss
- May Support Heart Health
- Contain Powerful Antioxidants
- May Help You Feel More Full
- May Improve Insulin Sensitivity
- May Improve Kidney Health
- May Have Benefits for Exercise
- Easy to Add to Your Diet
Ingredients4 - ripe fresh bananas
1/2 can - condensed milk
1/2 liter - whole fat milk
50 g - khoya or milk powder
15 to 20 - saffron strands, rubbed in 1 tbsp of hot milk
2 tbsp -almonds and pistachios, chopped
1/2 tsp - cardamom powder
1/2 tsp - cardamom seeds, coarsely crushed
Method* Mix milk, khoya and condensed milk, till smooth.
* Heat, stirring continuously, till it starts boiling.
* Reduce heat and simmer, stirring all the time.
* Cook for 3-4 minutes, till slightly thick.
* Add cardamom, saffron and chopped nuts.
* Mash the bananas and add to it.
* Mix well and cool to room temperature.
* Pour into kulfi moulds, seal tightly and freeze.
* Unmould carefully with knife or rub between palms before sliding out.
* Serve well set and slice into thick discs, if desired.