Mango kulfi is an Indian frozen dense dessert made from milk and mango puree.
or almond milk
- approx 3 to 4 large sized alphonso mangoes can be used
¼ or ½
- depends on the sweetness of the mangoes. so adjust accordingly.
4 to 5
green cardamom crushed
or ¼ teaspoon cardamom powder
12 to 15
- blanched or soaked, peeled and sliced. keep some for garnishing
2 to 3
almond paste (almond meal)
or khoya (mawa or dried evaporated milk solids) - optional
2.5 or 3
or 2 tablespoon corn flour dissolved in 3 tablespoon regular milk or almond milk
Take saffron and almond milk in a pan.
Heat on a low flame.
just let the almond milk come to a gentle heat
. don't boil the almond milk.
If using cow's milk
then simmer on a low flame for about 15 to 18 mins.
Add sugar. Stir till the sugar has dissolved.
Dissolve the rice flour in 3 tbsp milk.
Add this rice flour paste to the milk. Keep on stirring so that no lumps are formed.
Cook on a low flame. Stir in between.
Continue to cook till the mixture thickens. Switch off the flame.
Add the almond paste/powder/meal or khoya/evaporated milk. Stir and let the mixture cool.
Add the mango puree, chopped pistachio slices and mix well.
Pour mango kulfi into serving bowls or kulfi moulds. Freeze for 8-10 hours.
Serve mango kulfi cold and sliced with topped with saffron, sliced pistachios, cardamom powder or falooda along with rose syrup.
full recipe -