Mango Kulfi
This creamy Indian kulfi recipe is for days when store-bought ice cream just won't cut it. It's also free of artificial flavours and colours, so that definitely gets it bonus points
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 2h : 45m |
| SERVES | 8 |
2 litres milk
200gm sugar
2 ripe mangoes, washed, peeled and finely chopped
1 tsp chopped pistachio
Falooda, for garnish
Rose water, a few drops, for garnish
1. In a heavy bottom pan, boil milk and simmer till reduced to one litre in quantity. Then add sugar and continue to simmer till reduced to 500ml.
2. Remember to stir continuously. Remove from the heat and let it cool. Keep half a cup of the thickened milk aside.
3. Puree half the mango and add it to the reduced milk along with chopped mango and pistachio. Mix well. Pour in the kulfi moulds and let it set in the freezer for 2 hours.
4. Cut the kulfi in slices, garnish with falooda, rose water and the reserved thickened milk (rabri).
Tips: You can substitute mango pulp with any other sweet fruit like strawberries or even chickoo.