Friday, 5 April 2013

Kesar Mango Kulfi


1. 1 litre + half cup milk (full cream)
2. 7-8 tsp sugar (adjust according to your taste)
3. 1 tsp vanilla essence
4. 1/2 cup thick cream
5. Few strands of saffron (dissolved in 1 tsp lukewarm milk)
6. Chopped nuts (for garnishing) 
7. 1/2 cup mango pulp


1. Heat 1 litre milk in a heavy bottom vessel, bring to boil and then simmer until it is reduced to 1/4. Keep stiring the milk while simmering.
2. In a bowl take 1/2 cup milk and 1/2 cup mango pulp. Using a blender, blend this mixture until it is properly mixed. Keep this mixture aside.
3. When the milk is reduced,add sugar,vanilla essence and saffron milk. Cook further on low heat for 15 mins, stiring continuously.
4. Once the milk is done, remove it from heat and bring it to room temperature. When the milk comes to room temperature, add the mango-milk mixture and thick cream and mix thoroughly. 
5. Keep this mixture in the freezer for 2-3 hours. Once it becomes semi-solid i.e it is almost set,take it out and blend it using a blender until it forms a thick paste. Refrigerate again until set.
6. Garnish with chopped nuts and serve


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