Preparation time
2min
Total time
2min
Portion
6
portion(s)
Level
easy
Tested
- TM 31
published: 2010/10/27
changed: 2011/07/25
Ingredients
- 80 g shelled pistachio nuts
- 400-500 g whipping cream
- 1 x tin condensed milk
- 200 g evaporated milk
- 1 tsp rosewater
- ¼ tsp ground cardamom
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place nuts into TM bowl and mill for 2 seconds on speed 6. Set aside.
Insert Butterfly and add cream to TM bowl. Mix until soft peaks form, between 20-40 seconds on speed 4.
Add milks, essence and cardamom and mix for 4 seconds on speed 4. Scrape down sides of bowl and add nuts.
Mix a further 4 seconds on
"Counter-clockwise operation" Reverse + speed 3.
Pour into mould and freeze until ready to serve. Garnish with additional chopped pistachios or rose petals.
Thermomix Model
-
Recipe is created forTM 31
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Comments
Finally I can outdo my Indian mother in law! Super easy and perfectl Thanks
This was an absolutely fantastic dish. Very traditional. I would make this again.
Very easy to make and tastes delicious, thankyou for recipe. Serving with Persian Love Cakes after Curry main meal
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