Mango Kulfi

Mango Kulfi

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.

ParsiCuisine.com

Published Author of Parsi Cuisine Cookbooks on Amazon. Rita is a Parsi Zoroastrian, living in USA and cooking Parsi Foods and software development for this website. Rita has maintained this website since 1999. With roots from Ahmedabad, Navsari, Mumbai, Surat, India. Rita has created recipes that work in USA, UK, Australia and globally!