Tasty Mango Kulfi Recipe

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Directions

• In a bowl, add the saffron and the warm milk, mix it well and keep it aside and add cornflour and 2 tbsp of water, mix it well and keep it aside.
• Heat the milk in a deep non-stick pan and cook on a medium flame for 6 minutes, and stir occasionally.
• Add the cornflour-water mixture and sugar, mix it well and cook on a low flame for 20 to 25 minutes and stir occasionally and scrap the sides.
• Switch off the flame and allow the mixture to cool completely.
• Once cooled, add the mango pulp, saffron-milk mixture and cardamom powder and mix it well by using a whisk.
• Add the chopped mangoes and mix it gently and pour the mixture into Kulfi molds and freeze overnight.
• To de-mold, allow the molds to remain outside the freezer for 5 minutes and then de-mould by inserting a wooden skewer stick or a fork in the center of the Kulfi and pull it out and serve it.