• Milk - 3 and ½ cups or Almond Milk – 3.5 cups (If vegan)
• Sweetened condensed milk - 1 cup (Skip if vegan)
• Sugar - ½ cup
• Rice flour - 1 tsp
• Mango – 2 or Mango puree – 2 cups.
• Badam - 10 nos, crushed or make it a smooth paste
• Pista - 10 nos, crushed
• Cardamom powder - ½ tsp
• Saffron - 3 strands
• Pista - 2 tsp , crushed coarsely
Instructions
Heat the milk to a boil with saffron strands and then simmer for 15 - 25 minutes till thickens.
When it thickens, add the sweetened condensed milk and mango puree and heat for 2- 4 minutes. (If you have mango, just blend into a very smooth paste and add)
Add badam, pista, sugar, cardamom powder, cinnamon powder and heat for two minutes.
Dissolve 1 tsp of rice flour in 2 tsp of water. Add that in the mixture. It helps in thickening.
When you think , it is totally thick and it is not liquidy, switch off and cool completely.
When it is cooled completely, now blend it once more. This gives a perfect creamy texture.
Set in any containers you want, cover and freeze it. But traditionally kulfis are served in this special mould where the ice-cream is set.
Pour the ice-cream into individual kulfi mould and freeze till set. (for 6- 8 hrs)
Unmold the kulfi by placing it under running water for few seconds. Remove on a plate, slice the kulfi, garnish with pistachios and serve immediately.
Notes
1. You can place an ice-cream stick in the center of it when the ice-cream is half set. Half frozen cream will help the stick to hold it in place. Refrigerate again till completely set. 2. I recommend using full fat full milk, don’t use low fat milk. 3. If you don’t have the mould i have, you can use Popsicle mould if not you can use disposable plastic cups. Or even thick paper cups.
Recipe by Relish The Bite at https://www.relishthebite.com/mango-kulfi/