Prep Time: 10min
Cook Time: 45 minutes
Freeezing Time: 8hrs or Overnight
Yield: 8-10 Kulfis
Ingredients
4 1/2 Cups Whole Milk(Full Fat)
3 Tblspn Milk Powder
1 Tblspn Cornflour
1/2 Cup Cream
250 Grams Sweetened Condensed Milk
2-3 Green Cardamom(Ellachi) Pods
1 Cup Mango Pulp
12-14 Almonds
12-14 Cashew Nuts
12-14 Pistachios
Directions
- In a mixie jar; grind almonds, cashew nuts, pistachios into a coarse powder. Keep it aside.
- In a bowl add 1/2 cup of milk, cornflour & mix everything well to form a smooth texture without any lumps. Keep aside.
- Add remaining milk in a heavy bottomed pan & heat it on a medium-low flame by stirring often to prevent milk sticking at the bottom.
- While its boiling scrape off the milk cream solids from the sides & add it back into the milk mixture.
- Simmer for 30-35 minutes or until you reach half the quantity of milk.
- Add milk powder, cornflour mixture, cream, sweetened condensed milk stirring continuously & cook for another 3-4 minutes.
- Finally add prepared coarse powder of nuts & mix everything well.
- Turn off the flame & let it cool at room temperature.
- Meanwhile add mango pulp, cardamom seeds(discard the skin) to a blender jar & blend into a smooth puree.
- Add mango puree to the prepared milk mixture(before adding mango pulp milk mixture needs to be completely cooled at room temperature) & mix everything well.
- Pour the mixture into kulfi moulds or matka or popsicle moulds & cover it with a foil. Freeze it overnight.
- Once the kulfi sets, place the kulfi mould in lukewarm water for a few seconds or rub it in between your palms for 30 seconds to help it unmould easily.
- Garnish with some chopped pistachios & serve immediately.
- Note: Stays fresh for a week when frozen.
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