Ingredients
1 cup whipping cream, or heavy cream
1 cup mango puree
9 saffron strands, soaked in 2 tablespoons warm milk
1⁄4 cup chilled milk
½ cup condensed milk, sweetened, or milkmaid (you can add more if you like it sweeter)
3⁄4 tsp cardamom powder, (elaichi)
2 tsp pistachio, pounded or coarsely powdered, (you can also use almonds or cashews)
2 tbsp powdered pistachio, for garnish
Preparation
Wash and peel mangoes. Chop them into cubes, and add them to a blender jar.
Blend to make a smooth puree.
In a mixing bowl or jug add the whipping cream, mango puree, saffron strands mixture, chilled milk, condensed milk, cardamom powder, and powdered pistachios.
Blend on a medium speed for 2 to 3 until smooth.
Transfer kulfi mix to kulfi molds, or popsicle molds.
Close the lid, if you are using kulfi molds. Freeze for 8 hours or overnight.
Once the kulfi is well set, dip the molds into hot water, or keep them under running water. You can also rub the molds between palm for a minute.
Prise the kulfi out with the help of a knife.
Garnish with powdered pistachios. Cut them into slices or serve as it is.
Transfer kulfi mix to paper cups.
Wrap the cups with a foil paper, poke the top with a knife and insert an ice cream stick. Freeze for 8 hours or overnight.
Slightly cut the edge of the paper cup, and remove it.
Garnish with powdered pistachios and serve chilled.
