VIDYA SAGAR FOODS PRIVATE LIMITED
Desserts
Desserts
Recipe - Desserts - Mango Kulfi
- Serves3-4
- Prep Time 10 min
- Cook Time 20 min
Ingredients:
- 2.5 cups almond milk or cow's milk
- 2.5 cups Frutin's Mango Pulp - approx 850g sized alphonso mangoes tin can be used
- ¼ or ½ cup sugar - depends on the sweetness of the mangoes. so adjust accordingly.
- 4-5 green cardamom crushed or ¼ tsp cardamom powder
- a pinch of saffron/kesar
- 12-15 unsalted pistachois - blanched or soaked, peeled and sliced. keep some for garnishing
- 2 to 3 tbsp almond paste/almond meal or khoya/evaporated milk (optional)
- 21/2 or 3 tbsp rice flour or 2 tbsp corn flour dissolved in 3 tbsp almond milk or regular milk
Mango Kulfi
Instruction for cooking:
- 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 Frutin's Mango Pulp, 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.
Suggestion:
Serve with kesar on top