Saffron Mango Kulfi

  • 18 Aug - 24 Aug, 2018
  • Mag The Weekly
  • Cookery


· 1 litre full cream milk

· A pinch of saffron

· 250g condensed milk

· 1tbsp cornflour

· ¼ cup fresh cream

· ¼ cup almonds, blanched and skin removed

· ¼ cup cashew nuts

· 2tbsp pistachio, blanched and skin removed

· 1 cup mango puree

· Almond and pistachio for garnishing


Heat milk in a heavy bottom pan and simmer the heat when it comes to a boil. Add saffron threads and let it cook till it is reduced to almost half the amount. Stir the mixture at regular intervals to avoid it from burning at the bottom and giving a foul taste. Add condensed milk along with cornflour dissolved in a little water and add it to the milk. Add in fresh cream and coarsely blended almonds, cashew nuts and pistachio to the milk. Cook for another two to three minutes then remove from heat and let it cool down. When the mixture is cool enough, add mango puree and mix well. Pour the mixture in kulfi molds and freeze until set. Remove the kulfi from the molds by dipping the mold in water for a few seconds.
Garnish with almond and pistachios.