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TVNZ OnDemand

Val and Courtney - Pistachio Kulfi

Prep time: 10 mins    Cook time: 50 mins    Serves: 8


Finely chopped roasted pistachios and pomegranate seeds, to garnish

300g fresh berries

Gold leaf, to decorateKulfi

80g pistachios

2 litres milk

500ml thickened cream

150g caster sugar

½ tsp ground cardamomCoconut Crisp

50g butter, chopped

70g brown sugar

60ml honey

25g plain flour

25g coconut flour

Shredded coconut, to sprinkle


  1. To make kulfi, process pistachios to form fine crumbs.
  2. Place milk in a saucepan and bring to the boil. Reduce heat and simmer, stirring often, until reduced by half. Stir in sugar, cardamom and ground pistachios. Simmer, stirring, for a further 15 minutes.
  3. Pour into a large bowl and set aside to cool.
  4. Divide among 8 ramekins or dariole moulds. Freeze.
  5. Preheat oven to 180C. Line an oven tray with baking paper.
  6. To make coconut crisps, stir butter, sugar and honey in a saucepan until smooth and combined.
  7. Remove from heat and cool slightly. Stir in flours.
  8. Drop tablespoons of mixture onto prepared tray 5cm apart. Sprinkle with coconut.
  9. Bake for 5 minutes. Cool on trays and then break into shards.
  10. Invert kulfis onto serving plates and garnish with pistachios and pomegranate seeds. Serve with berries and coconut crisp shards. Decorate with gold leaf.