Kulfi! Kufli! Kufli! - the smooth creamy traditional Indian dessert or frozen ice-cream (coconut red bean ice cream and Nescafe ice cream) I adore, always the calling after a hearty meal at Indian restaurants and I don't paying more. Well, with only two members in the family and that half-half prefer to keep his insulin level under check, there's no reason for kulfi at home. Then again, nothing like a hands-on experience so that I'm not impressed when "they" say - "oh, kulfi is so difficult to make, not anyone can make and my family, friends and the whole world praised and absolutely love dthe ones I made". Mmm?? Always the common-standard taglines said and written too. Anyway, after making this moulded in cup case kulfi, the chilled, creamy-mango, nutty flavoured dessert/ice-cream, subtly infused with cardamom and saffron strands, I sure am proud because I made my friends happy.
1 cup milk (carton or fresh milk)
1/2 cup condensed milk
3 cardamom - powder the seeds
1 1/2 cup mango puree (either puréed fresh mangoes or store bought but fresh is still the winner)
1/4 or a pinch of saffron strands (don't have? no need to add)
Heat milk till boiling point (don't overboil please).
Add saffron strands, stir and keep aside to cool down.
Then, add the rest of the ingredients.
Stir together, divide the mixture and pour into thick paper cups or moulds.
Freeze and before serving, generously sprinkle with pistachios or any other nuts.
(Note: nuts can be mixed with the rest of the ingredients before freezing).
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