Using the freshest, sweet variety of mangoes gives a great texture to India’s favourite summer frozen dessert. Condensed milk saves the preparation time by half. It can be replaced with reduced whole milk sweetened with sugar.
Ingredients
2 cups fresh mango
2 cups of heavy cream
1 can of condensed milk
2 tbsps chopped nuts (pistachios,almonds,cashewnut)
A pinch of cardamom powder
Method
- Blend the mangoes into a chunky pulp.
- Whisk the heavy cream to soft peaks.
- Gently fold in the pulp and condensed milk into the cream.
- Add in the cardamom powder and nuts
- Pour it into kulfi moulds and freeze for at least six hours.
- Unmould and garnish with some more chopped nuts and optional dried rose petals before serving.
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