Creamy mango saffron kulfi

AuthorGeo FoodsCategory

Ingredients

 500 ml Milk
 1.50 cups Sugar
 2 tbsp Cream
 A few strands of saffron
 1 cup Mango Pulp
 2 tbsp Pistachio
 8 Kulfi moulds
 8 Ice Cream Sticks

Preparation

1

• Heat milk in a wide pan and bring to a boil.

• In a small bowl, keep aside 1-2 tbsp of the boiled milk and add the saffron strands to it.

• Now, reduce the larger quantity of milk on a medium flame, stirring it occasionally to prevent burning. The trick to perfect kulfi is stirring milk evenly.

• Add the soaked saffron to the reducing milk, stiring all the while and reduce to half. Add the sugar and cream, and cook it for another 1-2 minutes.

• After reducing the milk, let it cool down completely.

• After it cools down, add mango pulp and pistachios and pour into kulfi moulds.

• Set the moulds in the freezer for two hours. After two hours take them out, insert ice cream sticks into each of the kulfi moulds.

• Let it set for another four hours and serve.

Related Recipes

Ingredients

 500 ml Milk
 1.50 cups Sugar
 2 tbsp Cream
 A few strands of saffron
 1 cup Mango Pulp
 2 tbsp Pistachio
 8 Kulfi moulds
 8 Ice Cream Sticks

Directions

1

• Heat milk in a wide pan and bring to a boil.

• In a small bowl, keep aside 1-2 tbsp of the boiled milk and add the saffron strands to it.

• Now, reduce the larger quantity of milk on a medium flame, stirring it occasionally to prevent burning. The trick to perfect kulfi is stirring milk evenly.

• Add the soaked saffron to the reducing milk, stiring all the while and reduce to half. Add the sugar and cream, and cook it for another 1-2 minutes.

• After reducing the milk, let it cool down completely.

• After it cools down, add mango pulp and pistachios and pour into kulfi moulds.

• Set the moulds in the freezer for two hours. After two hours take them out, insert ice cream sticks into each of the kulfi moulds.

• Let it set for another four hours and serve.

Creamy mango saffron kulfi

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