Name: Mango Kesar Pista Kulfi Recipe
Total time: 80 min
Yield: 10
Cuisine: Mughlai

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

The beauty of this dessert is that,  it can be made in a hundred different ways and it will still end up delicious.

How to make Mango Kesar Pista Kulfi Recipe

Nandita Shyam

Crawler

Mughlai

<p>The beauty of this dessert is that,  it can be made in a hundred different ways and it will still end up delicious.</p>

Vegetarian

Full fat Milk ltrs

cream

Condensed milk 400 gms

Rice flour tbsp milk to dissolve

almond meal

Pulp of three medium sized mangoes approximately

saffron saffron soaked in 2 tsp of milk

Green cardamom crushed to a fine powder

Chopped pistachios

Mix the rice flour with 3 tbsp of milk and set aside.  

step 1

Dissolve the saffron in 2 tsp of warm milk and keep aside. 

step 2

Take the milk in a thick bottomed pan and bring to a boil.  reduce the flame and allow the milk to simmer on a low flame,  stirring from time to time till the milk is reduced to half the original quantity (approximately 600ml)

step 3

Stir in the rice flour mixture and cook till the mixture thickens.  

step 4

Turn off the heat and add the condensed milk,  cream,  almond meal,  sugar,  saffron mixture,  cardamom powder and mango pulp and mix well to combine. 

step 5

Stir in the chopped pistachios,  mix well and pour the kulfi mixture into the moulds and freeze overnight or till it sets. 

step 6

To unmould,  allow the kulfi to thaw outside the refrigerator for a few minutes,  then insert a skewer or a fork into the center of kulfi to pull it out. 

step 7

Serve it as it is or along with some slivered almonds on the top. 

step 8

Better Butter