Mango Kulfi

Its summer again and mangoes have already flooded the market. Hubby got himself a big bag of mangoes from a colleague and other than slicing them and eating I am also looking forward to make desserts with this amazing tropical fruit.

To make the mango pulp first you need to collect the flesh of the mangoes in a blender and then blend it until smooth. Run the pulp through a strainer to separate it from the fibers and collect the strained pulp in a separate bowl. And for the making the green cardamom powder, dry roast a few green cardamoms in a tawa and peel off their skin. Collect the seeds in a mortar and pestle and grind them to a fine powder.

Mango Kulfi

Serves 8-10

Ingredients:

1 litre of full fat cow milk

1 cup of sugar

½ tsp green cardamom powder

A few saffron strands

A handful of pistachios – finely chopped

Some almonds – slivered

1 and ½ cup of mango pulp

Method:

Pour the milk in a heavy bottomed pan and let it come to a boil.

Once the milk starts bubbling, switch the flame to low and simmer the milk until the milk becomes half of its original quantity.

Add the sugar, cardamom powder and saffron and stir until the sugar melts.

Simmer for 5 minutes more and switch off the flame.

Transfer the mixture to a new container and let it come to room temperature.

When the kulfi mixture comes to room temperature add the mango pulp to it. Mix until it is properly mixed with the reduced milk.

Add the chopped pistachios and keep a little for the garnish.

Pour the mango kulfi mix into a container or into separate moulds.

Freeze for 6-8 hours or overnight.

Bring it out of the freeze when you are ready to serve.

Unmould the kulfis from their moulds by holding for 30 seconds under room temperature water. Slide the kulfi with the help of a butter knife and serve with chopped almonds and pistachios. If you are freezing it in a container scoop out the kulfi into small bowls and sprinkle chopped almonds and pistachios over it.

Serve immediately.