Summer Delight: Mango Kulfi
1/2 cup fresh mango pulp, 1/2 cup mango cubes, 1/4 tsp saffron/kesar strands, 1 tbsp warm milk, 1 tbsp corn flour, 4 and 1/2 cup full-fat milk, 5 tbsp sugar, 1/4 tsp cardamom/elaichi powder
How to make
First, mix saffron and the warm milk in a small bowl and keep aside. Now, take a bowl and combine corn flour with 2 tbsp of water. Mix them well and keep aside. In a deep pan, heat milk. Bring it to boil and then put on medium flame for 6 minutes while stirring occasionally. Add corn flour-water mixture and sugar. Stir all ingredients well and cook on slow flame for at least 25 minutes. Make sure to continue stirring occasionally. Now, switch off the flame and allow the mixture to cool completely. Once it gets cooled then add mango pulp, saffron-milk mixture and cardamom powder. Mix again. Add mango cubes and mix gently. Pour the mixture into kulfi moulds and freeze overnight. To unmould, allow the moulds to remain outside the freezer for 5 minutes and then unmould by inserting a fork in the centre of the kulfi and pulling it out. Delicious Mango Kulfi is ready. Serve immediately.