Summertime, along with the heat, the king of fruits also comes in. Yes!! it’s the mango season and what better way to celebrate the mango than use it in a desert. Who doesn’t like Kulfi ??? especially when it’s flavored with mango and kesar with lots and lots of almonds and pistachios. This kulfi is a must try as it is creamy with a luscious taste of mangoes and a crunch from the dry fruits.
Full cream milk – 1 lt
Mango puree – 1 cup
Saffron – A big pinch
Condensed milk – 250 g
Corn-flour – 1 tbsp
Fresh cream – 1\4 cup
Almonds (blanched and skin removed) – 1\4 cup
Pistachio ( blanched ) – ¼ cup
Almond and pistachio slivers for garnishing
Heat milk in a heavy bottom pan. Let the milk come to a boil. Lower the heat and gently simmer the milk till it reduces almost half in volume. Now, add the saffron threads and let it cook till it changes colour. Keep stirring the milk as it can burn at the bottom. Add the condensed milk and mix it in with the milk. Slowly add the fresh cream and the almonds and pistachios, which have been blended to a coarse powder in a blender. Let them cook for 2-3 mins. Dissolve the cornflour in a little water and add it to the milk. After cooking the cornflour for another minute of so, remove the kulfi mixture from the heat and let it cool completely. After the mixture has cooled add in the mango puree and mix it in well with the kulfi mix.Pour the kulfi into moulds and freeze them till they set.
To serve the kulfi’s remove them from the mould and garnish with the almonds and pistachio slivers and serve .
Enjoy your creamy mango and kesar kulfi!!!!