It’s Friday (thank goodness) and I’m still on my mission to encourage more people to use Tims Dairy’s Greek style bio-live yogurt as an ingredient in their “curry night at home”.
There is still time to enter our competition on Facebook which closes at midnight on Sunday. You just need to follow both Tims Dairy Limited and Simply Food By Mandy on Facebook and tag a friend in the comments of my Lamb Rogan Josh.
Kulfi is normally made with condensed milk and double cream. I’ve made mine with @timsdairyyogurt which gives it a lovely freshness, not forgetting making it far healthier. Kulfi comes in many flavours such as rose, saffron, mango or almond. I chose cardamom and pistachio as I thought the combination was amazing. This makes such a welcome dessert after a spicy Indian meal and it was very simple to make.
INGREDIENTS
1 pot of Tims Dairy Greek Yogurt
4 tablespoons pistachio nuts (shells removed)
8 cardamom pods
4 tablespoons caster sugar
METHOD
Pound the cardamom pods in a pestle and mortar to remove the shell, then grind the tiny seeds to a fine powder. Grind the pistachio nuts to a sand like consistency in the pestle and mortar or in a bullet. Mix the nuts, cardamom, sugar and yogurt together in a bowl. Transfer to an ice cream machine and churn until frozen.
Tip - remove kulfi from the freezer 20 minutes before serving.
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