This Mukhwas and Pista Kulfi is a mixture of flavours that makes us feel like a child again. Lots of crunchy treats in a cool creamy dessert. It’s fun.
Mukhwas are candy-coated fennel. They are typically served at the end of a meal to aid with digestion. Or, as some people say, “when you get out the Mukwas it’s a signal for your guests that it is time to go home.” The Pista (pistachios) are a beloved treat throughout India. We think Mukwas and Pistas are a terrific combination. Nidhi, the owner at Meraki, an ice cream stop between Bengaluru and Mysuru, inspired us to create yet another fun ice cream flavour.
Mukhwas and Pista Kulfi is really easy to make if you have an ice cream maker. If you don’t have an ice cream maker, after you’ve beaten the ingredients together in a mixer, simply pour them into a shallow dish and freeze till set. Remove from the freezer 20 minutes before serving, as the end product will have a firmer consistency. Enjoy.
Mukhwas and Pista Kulfi Recipe
Yields 6 to 8 cups
Prep Time 25 minutes
Cooking Time 20 minutes
Total 45 minutes
Ingredients
1 teaspoon lemon juice
Pinch saffron
1 (13½ ounce – 370 mL) frozen can evaporated milk Tip: keep a can in the freezer and you’ll be able to make ice cream any time you like.
1 (10½ ounce – 300 mL) can sweetened condensed milk – chilled in the refrigerator
1 cup whipping cream, whipped
⅓ cup Mukhwas seeds (be sure to buy the kind with candied fennel seeds)
¼ cup chopped pistachios
Method
Pour the lemon juice into a small bowl and add the pinch of saffron. Set aside.
Remove the evaporated milk from the freezer and place it for a few minutes in a bowl of boiling hot water. Open the can and add it to the bowl of an electric stand mixer and break it up a bit with a knife before beating it on medium speed until creamy and smooth.
Add the chilled sweetened condensed milk and beat until well mixed.
Add the whipped cream and lemon and saffron mixture and beat on low to fold into the mixture.
Pour the mixture into the bowl of an electric ice cream maker and operate for 19 minutes.
Add the Mukhwas seeds and pistachios now and operate for 1 minute more.
Transfer the ice cream to a storage container and freeze until ready to serve.
