Ingredients ( Serves – 6 )
- Full Fat Milk – 1.5 L.
- Condensed Milk – 400 G.
- Mango Pulp – 300 G.
- Fresh Cream – 200 Ml.
- Sugar – 60 G.
- Milk Powder – 40 G.
- Cardamom Powder – 2 G.
- Saffron Strands – 0.5 G.
- Pistachios – 25 G., Chopped.
- Almonds – 25 G., Chopped.
Method
- Pour The Full Fat Milk Into A Heavy Bottom Pan And Bring It To A Boil.
- Reduce The Heat And Simmer The Milk Until It Reduces To About Half, Stirring Frequently.
- Add Sugar, Condensed Milk, And Milk Powder, Then Mix Well Until Smooth.
- Add Saffron Strands And Cardamom Powder And Cook For 2–3 Minutes.
- Turn Off The Heat And Allow The Mixture To Cool Completely.
- Add Mango Pulp And Fresh Cream To The Cooled Mixture And Blend Well.
- Stir In Chopped Pistachios And Almonds.
- Pour The Mixture Into Kulfi Moulds Or Small Cups.
- Cover And Freeze For At Least 8 Hours Or Until Fully Set.
- Unmould The Kulfi And Serve Chilled Garnished With Extra Nuts.
Prep Time – 20 Mins. Cook Time – 40 Mins. Total Time – 60 Mins.
