Rosewater and pista kulfi

  • 450g tin condensed milk
  • 2 tbsp rosewater
  • 50g pista
  • 284ml tub double cream
  • 3 small, ripe mangoes

Squeeze the condensed milk into a bowl and beat in the rosewater and pistachios. Lightly whip the cream until it holds its shape, then fold into the pistachio mixture.Pour into pyramid moulds. Freeze, then cover with cling film.serve it as cool.

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