Mango Kulfi

By Rita Jamshed Kapadia No comments

By Sheri Jeddy

https://www.facebook.com/sheri.jeddy

#Dessert # Mango Kulfi

I believe if you are going to have a guilty indulgence go all the way. But have small portions. No Egg or Flour, I know there are short cuts but this is a labor of love as my husband loves.

2 liters half and half
2 liters. Cream
2 cans 28 or 30oz each Alphonso Mango Pulp
2 cans 390 gm each Condescended Mango Creamer (or Condensed milk)
3 tblsp Sugar (optional if using condensed milk)
10 strands of saffron (Soaked in very little mild)
4 green cardamoms

In a thick based sauce pan, put milk, cream and cardamoms on low heat stirring continuously for about
1 ½ hours. Remove cardamoms. Add sugar and condescended Mango Creamer and stir on medium for a further 15-20 min. Add soaked saffron to mixture. Stir in 2 cans Alphonso Mango Pulp. Pour mixture into mould and freeze.
Note: I do the coat the back of the spoon test or “Nappe” to check for the consistence. Place a spoon wooden works well, in the mixture. Remove, and run your finger through the middle of the sauce/custard. If a clear path is left and an even run-less film is left on the spoon, the mixture is ready.

Rita Jamshed Kapadia

Many thanks for your visit today. My Cookbook " Manna of the 21st Century, Parsi Cuisine" and other 11 categorized cookbooks in the Parsi Cuisine Series are available on Amazon.com Amazon.in and Amazon Worldwide. Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook mailed only within USA, email Rita@ParsiCuisine.com

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