The second round of me making ice cream (Nescafe Ice Cream) and specifically these rich, creamy and super attractive Mango Kufli, aka Indian ice cream. Damn and darn tempting and absolutely a temptation right? I know. Of course. I made, so I must blow my own trumpet. Just kidding. Regardless, since I don't owe any kulfi moulds, I was supported by cup cake cases. Not a bad idea actually for easy serving and instead of kulfi dripping and messing and creating work to wiping and mopping the floor. Mango Kulfi. The pleasure is always ours. Fresh milk, condensed milk, cardamom, mango puree, saffron strands and pistachios.
1 cup milk fresh milk
1/2 cup condensed milk
3 cardamom - powder the seeds
1 1/2 cup mango puree
1/4 or a pinch of saffron strands
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).