Mango Kesar Pista Kulfi


  • Full fat Milk 1 liter
  • Rice flour 1tbsp (dissolve in 3 tbsp milk)
  • Condensed milk 1 can
  • Cream 125 ml
  • Almond meal 3 tbsp
  • Sugar 4 tbsp
  • Saffron 1/2 tsp (soaked in 2 tsp milk)
  • Green cardamom 6-8 (fine powder)
  • Mango pulp 2 1/2 cups
  • Chopped pistachios 2 tbsp
  • Pistachio for garnish

Cooking Directions

  1. Add the milk in a thick bottomed pan and allow to a boil. Reduce the heat and allow the milk to simmer on a low flame, stirring frequently till the milk is reduced to half the original quantity.
  2. Stir in the rice flour mixture and cook till the mixture thickens.
  3. Remove from the heat and add the condensed milk, cream, almond meal, sugar, saffron mixture, cardamom powder and mango pulp and mix to incorporate.
  4. Mix in the chopped pistachios, pour the kulfi mixture into the moulds and freeze overnight or till it sets.
  5. To unmould, soak mould in warm water for a few seconds then insert a skewer or a fork into the center of kulfi to pull it out.
  6. Top with pistachio and serve immediately.

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