Mango Kulfi
Fixings:
- 2 cups (0.47 l) milk
- 2 mediums estimated Alphonso mangoes
- 2 tablespoon sugar
- 1 tablespoon cornflour/generally useful flour
- A touch of cardamom powder
- A touch of Saffron strands
- 1 tablespoon cashew nuts, finely hacked
- 1 tablespoon almonds, finely hacked
- Few Kulfi Molds
Directions:
- Hack mangoes in little pieces and put in a blender.
- Make a smooth puree out of it.
- Blend the cashew nuts and almonds in mortar and pestle.
- Heartbeat the dry nuts finely with mortar and pestle or you can hack it with blade and keep aside.
- Flush kulfi molds in water, wipe off and keep aside.
- Heat the milk over medium high fire for 5-6 minutes, till milk little thickens.
- Include 2 tablespoon sugar and mix ceaselessly.
- Continue mixing for a few moments, till milk thickens.
- Presently mix in cornflour and blend very well with no knots.
- Include saffron, and finely slashed cashew nuts and almonds. Keep it blending on low fire for 3-4 minutes, so that kulfi blend doesn't get scorched. Presently the entire blend of milk, sugar, cornflour, saffron and dry natural products turns out in thick rabdi.
- Include mango mash at this stage and continue blending.
- Blend the mango mash/puree very well in rabdi.
- Cook it for two additional minutes and switch off the fire. Permit the rabdi to cool totally.
- When the rabdi chill off, fill the blender and heartbeat it for around 30 seconds. Overlay the blend delicately so the mango mash and rabdi get combined. Add this to the kulfi molds.
- Save it in cooler for 5-6 hours or for overnight.
- In the wake of taking it out from the form run it in cool water.
- Take out the kulfi from inside.
- Appreciate right away.
Notes:
- In the event that you don't have kulfi molds, at that point set the kulfi in a plastic compartment.
- Alfonso mangoes are best for making these kulfis. You can include cleaved pistachios also.
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