* Serves Two *
100gm mango puree (fresh or frozen)
1tsp green cardamom powder
1tbsp pistachio juliennes
Take a thick based vessel, add milk to it and boil till it's reduced to quantity. Stir it and then add sugar and cardamom powder together. Stir again till sugar gets melt, then keep aside.
Add mango puree when it's in room temperature. Mix well with whisk.
Now pour in your choice of mould. It could be any shape.
Freeze it for six hours at least.
If you don't have moulds, you can set the kulfi in a nice ceramic bowl.
Name of restaurant Zaika
Location Al Murooj Rotana Hotel, Al Saffa Street, off Sheikh Zayed Road
Call 04 321 1111
Did you know?
People living in the Indian subcontinent, especially those living high on the Himalayas, stumbled first upon the technique of freezing sweetened liquids. and thus turning them into frozen desserts. These privileges were limited to royalty and upper levels of aristocracy in India until modern day refrigeration technology reached South Asia.