Mango Kulfi

Delicious Home made mango kulfi.

Ingredients

Milk                                      3 Cups

Condensed Milk                    3/4 Cup

Sugar                                     2 tbsp [or to taste]

Corn Flour                             2 tbsp

Rice Flour                              1 tbsp

Saffron/Kesar                         A Pinch

Freshly Crushed Cardamom   1/2 tsp

Fresh Mango Pulp                  2 Cups

Pista - 1 tbsp 

Method

Bring milk to boil in a heavy bottom pan and simmer for 10 minutes in medium flame until it reduce to 3/4. Meanwhile take 2-3 tbsp hot of milk and mix corn & rice flours, dissolve without having any lumps. Soak saffron in hot milk for 10 minutes. Add condensed milk and mix well simmer for 5 minutes. Add corn, rice flour mixture and stir well. Add cardamom powder, sugar and simmer for another 5 minutes or until milk becomes thick. Off flame and let milk gets cool completely. Meanwhile peel and take pulp of mango, mash it or puree in a mixer.  Add mango puree with milk and mix well. 

Pour in kulfi or popsicle molds or kulhad or ramekin anything you wish, garnish with chopped pista.  Cover with foil and freeze for 6-8 hours or over night.

Enjoy mango kulfi.

Note

I used corn and rice flours, you can use either of any or both.

You can skip corn and rice flours and use 1/4 cup of milk powder instead.

You can use evaporated milk too.

Add freshly crushed/powder cardamom.