Indian mango kulfi is rich and creamy. Traditionally made by cooking milk for hours until it thickens. But, my version is a quick and easy no-cooking method using condensed and evaporated milk. The best part is it takes only 10 minutes to make
1teaspoonSaffron strandssoaked in 2 tablespoon of water (optional)
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Wash, peel and pulse the fresh mangoes in the food processor or blender until you have a smooth puree
Whip the cream to soft peaks.
Then add the condensed milk - combine well.
Next, add the evaporated milk - combine well
Finally, add the mango pulp or puree - combine well.
Sprinkle the saffron, cardamom powder and nuts - combine well.
Pour mixture into Kulfi or popsicle molds.
Use a soup spoon or a piping bag to fill these easily without a mess
Add a popsicle stick.
Place these in the freezer overnight or at least 4 to 6 hours.
To unmold, dip the molds in warm water for a few seconds or until they will slide out easily.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you