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. Grind both together with little milk to a coarse paste and keep it aside.
Turn freezer settings to maximum.
Boil milk (I used 4.5% milk) until it reduces to half the quantity.
Add the ground almond pistachio paste and cook for a few more minutes.
Add sugar and cook until sugar dissolves. Add cardamom powder and saffron (soaked in milk).
Mix cornflour with a little water without lumps. Add the cornflour mix stirring continuously (picture below)and cook until it reaches a saucy consistency. Switch off the flame and let it cool completely.
Once cooled, add the mango pulp, mix well and pour the mixture into kulfi moulds, 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.
If you do not have kulfi mould, you can freeze it in any small cups as I have done below or in paper cups or steel tumbler or popsicle mold etc.
Note – The color of the kulfi depends on the color of the mangoes. Alphonso mangoes (in the picture above) will give you a lovely deep yellow color. Since the alphonso mangoes I had were not ripe on the day I made kulfi, I used ripe Imam Pasand I had at that time (that is why the light yellow color).
Use ripe and sweet mangoes for making kulfi.
Mango Kulfi using condensed milk-
Instead of sugar, you can use condensed milk for preparing kulfi. Add 4 tbsp or as required for this recipe.
Do check out my Badam Kesar Kulfi
Don’t forget to hit the +1, Share button, Tweet button, Pin it button, if you like the post. You can follow us on Google Plus, Pinterest, Twitter, Facebook and Subscribe to RSS Feed to receive latest updates.