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Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

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Indian desserts are usually infused with a hefty dose of cardamom, and kulfi is no exception. Cardamom is gorgeously floral and cuts through the rich, seductive coconut. I use turmeric here as saffron is quite dear, but if you do have some in your pantry, just pop two or three threads into the saucepan as you bring the coconut milk to the boil, in place of the turmeric.

Prep time: 30 minutes (plus freezing time)
Cooking time: 20 minutes


  • 1 cup (250 ml) coconut milk
  • ½ cup (110 g) white sugar
  • ½ cup (125 ml) plant milk
  • ½ cup (80 g) cashews
  • 2 teaspoons cornflour
  • ¼ teaspoon ground cardamom, or the seeds from 4 cardamom pods
  • pinch of salt
  • ½ teaspoon almond extract – optional
  • pinch of ground turmeric
  • ¼ cup (35 g) chopped pistachios – optional
  • flaked almonds and roughly chopped pistachios, to garnish – optional


Put the coconut milk and sugar into a medium saucepan over medium heat and bring to the boil. Reduce to a simmer and cook for 5 minutes.

Meanwhile, put the plant milk, cashews, cornflour, cardamom, salt and almond extract, if using, into a blender. Blend until smooth, then pour into the pan of coconut milk. Turn the heat back up to medium and return to the boil, stirring constantly. Once the mixture has thickened, remove from the heat and leave to cool to room temperature, about 10–20 minutes. Stir in the turmeric and pistachios, if using, and then pour into four popsicle or ice-lolly moulds. Freeze for at least 4 hours, or overnight.

To serve, dip the moulds in warm water for 30 seconds to loosen the kulfi, or warm the moulds up between your hands. Scatter the kulfi with some flaked almonds and roughly chopped pistachios, if you like.