- 1Slice the kulfi into rounds and divide between two bowls.
- 2Drizzle with rose syrup.
- 3Spoon half a cup of each flavour over each bowl and scatter the nuts.
Malai kulfi is rich and slow. Cold pearls on top break it up with bright bursts of peach and hibiscus.
What you need
- Peach pearls1 cup
- Hibiscus pearls1 cup
- Malai kulfi, sliced2 sticks
- Chopped pistachio and almonds2 tbsp
- Rose syrupa drizzle
You'll need
- 1 cup of PeachA pack of 3 covers it, with some left for tomorrow.Notify me when orders open
- 1 cup of HibiscusA pack of 3 covers it, with some left for tomorrow.Notify me when orders open
Batch one in development · join the launch list.
One cup is one serving, so this recipe counts pearls by the cup rather than in grams. Nothing on this page is a claim about what the pearls do.
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