Kulfi is basically Indian-style ice cream. Originating in the 16th century (probably the Mughal Empire), it uses evaporated milk and is not whipped. As a result, it is solid and dense, taking longer to melt than other ice creams of the world. While the traditional favourite flavours for kulfi were mango, cream, rose, saffron and pistachio, modern foodies have now been adding a whole new range of flavours into the mix.
Viv, with her usual aplomb and inventiveness, has created this recipe for those of you who are trying to avoid sugar and watch the calories. It is only 3.5 syns in Slimming World but tastes like a million syns!
One of our favourite sources of healthy, easy recipes that are full of flavour is vivs_home_cooking aka Viviane McCarthy. Along with her daughters (known through their Cooking with Midnight Fire site), she spends a lot of time in the kitchen perfecting amazing recipes and finding ways to use her airfryer to make healthy food to feed her family and share with her Slimming World friends.
170ml light evaporated milk
240ml skimmed milk
3 tbsp sweetener @totalsweetxylitol
1 tbsp starch @meade_farm
2 ripe mangoes +- 300g
100g fat free greek yogurt
Pinch of ground cardamom
Cook the evaporated milk, skimmed milk and sweetener over medium heat, until it is the consistency of a pouring custard and let it cool down.
Blend 200g of mango.
Add the mango purée, cardamon, and yogurt into the custard.
Pass it through sieve.
Freeze the mix for 2 hours, blend it until smooth... repeat it once more.
Divide into 6 moulds and freeze overnight.
Leave it at room temperature for few minutes to help it come of the mould easily.
Serve it with the remaining mango