Pistachio Kulfi

Ingredients

• 300 ml heavy cream (35%)

• 1 can sweetened condensed milk

• 200 g soft bread 

• ½ cup pistachio cream

• ¼ cup chopped pistachios

• 1 tbsp edible dehydrated rose petals, optional

  
  

Method

1. Pour the heavy cream, and sweetened condensed milk into the blender.

2. Roughly tear the soft bread into pieces and add it in.

3. Scoop in the pistachio cream and chopped pistachios. Blend until completely smooth and thick. The mixture should look creamy with no visible bread chunks. This should take only 3-5 minutes.

4. Pour the mixture into a 9 by 9 inch aluminum tray lined with plastic wrap. Sprinkle on some chopped pistachios on the top. Cover with plastic wrap touching the surface of the kulfi. Freeze for at least 4-5 hours or overnight until fully set.

5. Gently pull out the kulfi from the tray and take off the plastic wrap from the top. Cut into squares or desired shape. Garnish with extra pistachios and edible dehydrated rose petals if desired.