Raspberry and rose kulfi
Makes: 8-10
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Raspberry and rose kulfi
Recipe by Meera Sodha
Kulfi is India’s favourite ice cream. Traditionally, it’s made by boiling down milk to a third of its volume so it becomes thick and creamy, but this cheat’s version only takes 10 minutes to create
Makes: 8-10
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
429Kcal
Fat
32gr
Saturates
20gr
Carbs
29gr
Sugars
29gr
Fibre
2gr
Protein
6gr
Salt
0.2gr
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Meera Sodha
When not travelling round India collecting recipes, Meera Sodha chefs, writes and lives in London. Made in India is her first cookbook.
See more of Meera Sodha’s recipes
Ingredients
- 400ml double cream
- 1 x 410ml tin evaporated milk
- 1⁄2 tsp concentrated rose water, or to taste
- 160g caster sugar flavourless oil, to grease
- 400g raspberries, plus extra to serve
- chopped pistachios, to serve
Step by step
- Put the double cream, evaporated milk, rose water and sugar into a saucepan and heat gently, stirring every now and then until almost boiling, then remove from the heat and leave to cool. Lightly grease 8-10 little moulds or bowls with flavourless oil. Line with clingfilm if you like, to make turning them out really easy.
- Tip the raspberries into a bowl and mash with a fork to a purée then, when the cream and milk mixture has cooled, mix the two together until very well combined. Pour into the bowls or moulds, cover with clingfilm and freeze for at least 3 hours, until hard. To serve, remove from the freezer 10 minutes before serving, then lift out of the moulds with the help of the clingfilm if lined, or simply serve as they are, garnished with extra raspberries and chopped pistachios.
