Mango Kulfi

Ingredients

• Milk - 5 cups/1 liter
• Sugar -1 cup
• Almonds-1 /4 cup
• Pistachio -1/4 cup
• Cashew nuts -3-4
• Saffron -4-5 strands
• Cardamom powder-1/4 tsp
• Ripe Mango pulp -1 cup
• Corn flour -1 tbsp
• Kulfi molds (optional)

Method

1. Soak saffron in 2 tbsp of warm milk and keep it aside.Soak almonds and pistachio in hot water for 15 minutes, remove the skin and discard the water.
2. Grind both together with little milk to a coarse paste and keep it aside.Turn freezer settings to maximum.
3. Boil milk until it reduces to half the quantity.Add the ground almond pistachio paste and cook for a few more minutes.
4. Add sugar and cook until sugar dissolves. Add cardamom powder and saffron (soaked in milk).
5. Mix cornflour with a little water without lumps. Add the cornflour mix stirring continuously and cook until it reaches a saucy consistency.
6. Switch off the flame and let it cool completely.Once cooled, add the mango pulp, mix well and pour the mixture into kulfi molds, close it and freeze for 6-7 hours. Run a knife around the inner edges of the mold to remove the kulfi ice cream from the mold
7. If you do not have kulfi mold, you can freeze it in any small cups as I have done below or in paper cups or steel tumbler or popsicle mold etc.