By 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.