Name: Mango Kesar Pista Kulfi recipe by Nandita Shyam at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10
Ingredients: Full fat Milk - 1-1/4 ltrs; Cream - 150 ml; Condensed milk - 1 can or 400 gms; Rice flour - 1 tbsp+3 tbsp milk to dissolve; Almond meal - 3 tbsp; Sugar - 4 tbsp; Pulp of three medium sized mangoes - approximately 2-2/12 cups; Saffron - 1/2 tsp saffron soaked in 2 tsp of milk.; Green cardamom - 6-8 crushed to a fine powder; Chopped pistachios - 2 tbsp

ABOUT Mango Kesar Pista Kulfi RECIPE

The beauty of this dessert is that, it can be made in a hundred different ways and it will still end up delicious.

Ingredients Serving: 10

Full fat Milk - 1-1/4 ltrs
Cream - 150 ml
Condensed milk - 1 can or 400 gms
Rice flour - 1 tbsp+3 tbsp milk to dissolve
Almond meal - 3 tbsp
Sugar - 4 tbsp
Pulp of three medium sized mangoes - approximately 2-2/12 cups
Saffron - 1/2 tsp saffron soaked in 2 tsp of milk.
Green cardamom - 6-8 crushed to a fine powder
Chopped pistachios - 2 tbsp

Instructions

Mix the rice flour with 3 tbsp of milk and set aside.
Dissolve the saffron in 2 tsp of warm milk and keep aside.
Take the milk in a thick bottomed pan and bring to a boil. Reduce the flame and allow the milk to simmer on a low flame, stirring from time to time till the milk is reduced to half the original quantity (approximately 600ml)
Stir in the rice flour mixture and cook till the mixture thickens.
Turn off the heat and add the condensed milk, cream, almond meal, sugar, saffron mixture, cardamom powder and mango pulp and mix well to combine.
Stir in the chopped pistachios, mix well and pour the kulfi mixture into the moulds and freeze overnight or till it sets.
To unmould, allow the kulfi to thaw outside the refrigerator for a few minutes, then insert a skewer or a fork into the center of kulfi to pull it out.
Serve it as it is or along with some slivered almonds on the top.

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