Kesar Mango Kulfi

Summer time and we all want some thing cold and chilled to eat. Ice creams, sorbets and kulfis are the most enjoyed dessert in my household during the summers and I make sure my freezer has a generous supple of these. So this time it was Mango Kulfi to keep up  with the mango Mania. Here is how to make it.

                                                                                              

All you need is

Full cream milk - 1 liter

Saffron - A pinch

Condensed milk - 250 g

Cornflour - 1 tbsp

Fresh cream - 1\4 cup

Almonds - 1\4 cup ( blanched and skin removed )

Cashew nuts - 1\4 cup 

Pistachio - 2 tbsp ( blanched and skin removed )

Mango puree - 1 cup

Almond and pistachio slivers for garnishing

Method of preparation

Heat milk in a heavy bottom pan.
Simmer the heat when it comes to a boil.
Add saffron threads.
Let it cook till it is reduced to almost 1\2.
Stir the mixture at regular intervals or else it can burn at the bottom and give a very foul taste to the Kulfi.
Add condensed milk.
Dissolve cornflour in a little water and add it to the milk.
Add the fresh cream.
Blend almonds, cashew nuts and pistachio coarsely in a blender.
Add it in the milk.
Cook for another 2-3 minutes.
Remove from heat and cool.
When the mixture is cooled, add the mango puree.
Mix well.
Pour the mixture in kulfi molds and freeze till set.
Remove the kulfi from the molds by dipping the mold in water for a few seconds.
Garnish with almond and pistachio slivers.
Serve immediately.