Kulfi is believed to have been developed during the Mughal era in the Indian subcontinent, particularly in the 16th century. The Mughals, who ruled large parts of India, had a penchant for luxurious and elaborate foods. Traditionally, kulfi was prepared by slow-cooking milk until it reduced significantly, resulting in a thick, rich mixture. This was then poured into kulfi moulds and frozen, often in earthenware pots. As kulfi spread across India, various regions developed their own versions, incorporating local flavours and ingredients such as mango, rose, pistachio, almond, and saffron.

On the other hand, the origins of lassi can be traced back thousands of years to the Indian subcontinent, where it was a traditional drink made from yoghurt, water, spices, and sometimes fruit. It was consumed for its cooling properties and digestive benefits. Lassi was also significant in Ayurveda, the ancient Indian system of medicine. Yoghurt-based drinks were recommended for their probiotic properties and were believed to aid digestion. Mangoes have been cultivated in India for over 4,000 years and are deeply embedded in Indian culture and food. The exact origin of mango lassi most likely began in Punjab, which is in northwest India, as it is a region where mangoes are abundant.

This Mango Cardamom Pistachio Popsicles is inspired by both kulfi and mango lassi, which both happen to be my absolute favourites! I wanted to make an easy summer dessert that you can prepare quickly and enjoy within the same day. While I was brainstorming for easy, delicious summer desserts, I thought about my own summer favourites, kulfi and mango lassi, and how awesome it would be to have both in one dessert – thus, Mango Cardamom Pistachio Popsicles was born. What is special about this dessert is that its flavours take inspiration from kulfi, and the way it is made is closer to how mango lassi is made. It’s honestly the best of both worlds. Go ahead and give this Mango Cardamom Pistachio Popsicles a try!

BEE ROLL

TIPS & TRICKS / SUBSTITUTIONS

TIPS & TRICKS

The popsicle moulds that I am using are about 8.5 cm in length, with a top width of 4 cm, a middle width of 3.5 cm, and a bottom width of 3 cm. If you are using smaller or larger moulds, feel free to adjust the recipe accordingly.

STEPS ON MAKING MANGO CARDAMOM PISTACHIO POPSICLES

In a pestle and mortar, crush the pistachios according to preference. You could also opt for chopping the pistachios. Personally, I find that large chunks of crushed pistachios are really delicious due to their texture and crunchiness while consuming the popsicles, but if you prefer them smaller or finer, then crush or chop them accordingly. Set them aside. Using the same pestle and mortar as earlier, crush 1 cardamom pod and remove the shell. Crush the cardamom seeds finely.

Next, in a smoothie blender or regular blender (ensure that if it is a regular blender, it has the capacity to blend frozen fruits), add the frozen mango, whole milk, heavy cream, Greek yoghurt, sugar, and the finely crushed cardamom seeds. Blend until everything is smooth. Lastly, add the crushed or chopped pistachios and mix them with a spoon until everything is well incorporated.

Then, scoop the mixture and fill each popsicle mould – make sure to leave a little space in the moulds so that there is no overflow when the stick is inserted. After the mould has been filled up, give it a little tap on the counter so that there are no air bubbles. Insert the sticks for all the popsicles.

Place all of the popsicles in the freezer and let them freeze for at least 2 hours. If after 2 hours they still seem slightly runny or melty, then leave them in for another hour. Alternatively, you can prepare and freeze them overnight. To remove the popsicles from their mould, run them individually under hot water for 2-5 seconds; they should release with a bit of pull. If you are still having difficulty removing the popsicle, repeat the steps until you can pull it out of its mould. Enjoy the popsicles!

STORAGE

Keep the popsicles in the freezer and remove them only when they are to be consumed. Due to the presence of dairy products in the lollies, it is best to consume them within a week from the date they were made for safe consumption.