Mango Kesar Kulfi
A silky, saffron-scented, cold mango treat
Ingredients
- 300 ml full fat milk
- 200 ml light cream
- 250 g pureed fresh, ripe mango
- ¼ tsp cardamom seeds, powdered
- Sugar, as needed
- A small pinch of saffron threads
- ⅙ tsp salt
- 1 mango, diced into small pieces (optional)
Instructions
- Pour milk and cream into a large saucepan and bring to a gentle boil. Lower the flame and simmer for 10-15 minutes till reduced by a third.
- Add the saffron, salt and cardamom, mix well and cool.
- When the mixture has almost lukewarm, stir in the mango pulp and ensure it has mixed well. Taste, and add sugar, a tablespoon at a time till the desired sweetness is reached.
- Add the diced mango to the mixture and pour the mixture into kulfi moulds. Chill in the freezer for 3-4 hours till fully set. To serve, run a blunt knife around the sides of the moulds and unmould the kulfis.
Notes
Time taken to cool the kulfi mixture and freeze the kulfis is not included in the cooking time.