Here's a recipe for making stuffed mango kulfi at home during the summer:
Ingredients:
2 ripe mangoes
2 cups full-fat milk
1 cup condensed milk
1/4 cup powdered sugar
1/4 teaspoon cardamom powder
2 tablespoons chopped pistachios
2 tablespoons chopped almonds
2 tablespoons chopped cashews
1 tablespoon rose water (optional)
Few saffron strands (optional)
Ice cream sticks or popsicle molds
Instructions:
Peel the mangoes and remove the flesh. Blend the mango flesh in a blender until smooth. Set aside.
In a heavy-bottomed pan, heat the milk over medium heat. Bring it to a boil, stirring occasionally to prevent it from sticking to the bottom.
Reduce the heat to low and let the milk simmer, stirring occasionally, until it reduces to approximately half its original quantity. This process can take around 30-40 minutes. Keep an eye on the milk to avoid burning.
Add the condensed milk to the reduced milk and stir well. Cook for another 5 minutes.
Add the mango puree to the milk mixture and mix well. Cook for an additional 5 minutes.
Add powdered sugar, cardamom powder, chopped pistachios, almonds, cashews, rose water (if using), and saffron strands (if using). Mix everything together until well combined.
Allow the mixture to cool down to room temperature.
Once cooled, pour the mixture into popsicle molds or small glasses. If using glasses, cover them with aluminum foil and insert ice cream sticks into the center of each glass.
Place the molds or glasses in the freezer and let them set for at least 6-8 hours or overnight.
Once the kulfi is completely frozen, remove it from the molds or glasses. If using glasses, you can run them under warm water for a few seconds to loosen the kulfi.
Serve the stuffed mango kulfi chilled and enjoy the creamy, fruity goodness.
PC Social media
