Cardamom, Coconut and Pistachio Kulfi Truffles

This is kinda ‘cheats’ version of the famous Indian desert. Kulfi to me is like ice-cream, this isn’t that. But it hits the same kind of flavours, is way easier to make, doesn’t require an ice-cream maker or to be kept frozen. So while often it’s nice to take your time and do things properly, sometimes it’s nice to have a quick and easy version they gets you 80% of the way.

Pistachios and cardamom pods.

The final article.

Now that I’ve talked this down a bit I should emphasise that it’s fully worth a go. Precisely because it’s quick and easy and keeps well. And also because Indian deserts aren’t usually the most widely recognised and they’re thoroughly worth a try.

  • 250g desiccated coconut
  • 1 tin of sweetened condensed milk
  • ~â…“C of unshelled, unsalted pistachio nuts
  • ½t ground cardamom
  1. Lightly smash the pistachios (for example in a mortar and pestle).
  2. Combine all the ingredients in a bowl and mix thoroughly.
  3. Put a nonstick pan on a low heat and add the batter to it.
  4. Cook the batter out for 10 minutes stirring continuously – you will see it at first become ‘wetter’ and then gradually come together and become sticky again.
  5. Remove from the heat and then allow it to cool enough to handle but not so much so that it’s stone cool (otherwise you won’t be able to mold it easily).
  6. With wet hands (as it reduces the sticking) roll the mixture, in about teaspoon measures, between your wet palms into little balls. At this point if you have any extra desiccated coconut around you can dips the balls in that too.
  7. Transfer the balls to the fridge – after about 30mins they should have firmed up and are ready to be served.

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