2½ cups full cream milk
¼ cup + 2 tablespoons sweetened condensed milk
2 medium-sized mangoes
¼ teaspoon cardamom powder
A tiny pinch of saffron
Roughly chop the mangoes and add them to a mixer jar along with condensed milk, saffron, and cardamom powder. Blend into a smooth puree and keep aside.
Boil the full cream milk in a pan. Once it starts boiling, simmer on low flame.
Scrape the milk solids from the sides of the pan and add them back into the milk. Repeat this process until the milk reduces to almost half. Stir occasionally to avoid burning at the bottom.
Once the milk thickens and reduces, switch off the flame and let it cool completely.
Add the mango puree only after the milk has cooled, as adding it to hot milk may cause curdling. Mix well using a whisk.
Pour the mixture into kulfi moulds or small tumblers. Cover with aluminium foil, make a small slit using a knife, and insert ice cream sticks.
Freeze for at least 8 hours or overnight.
Before serving, remove the foil and dip the outside of the mould in water for a few seconds. Gently twist and pull out the kulfi.
Garnish with nuts and serve chilled.
1½ cups milk
3 to 4 teaspoons sugar
10 almonds (badam)
5 pistachios + 1 tablespoon chopped pistachios
1 cardamom
1 teaspoon rose essence
2 drops pink food colour
Add sugar, almonds, pistachios, and cardamom to a mixer jar and grind into a fine powder. Keep aside.
In a small bowl, mix rose essence with pink food colour. Set aside.
Boil the milk and let it simmer for 5 minutes.
Add the ground badam-sugar mixture to the milk.
Simmer again for another 5 minutes, stirring occasionally, until the milk becomes slightly thick and creamy. Switch off the flame.
Add the rose essence mixture and let it cool for about 30 minutes.
Pour the mixture into kulfi moulds. Cover with aluminium foil and insert ice cream sticks. Freeze for at least 6–8 hours or overnight.
Before serving, run the mould under tap water for 2 seconds and gently pull out the kulfi.
Garnish with chopped pistachios and serve immediately.