- 1 liter of whole milk
- 200 g of sweetened condensed milk
- 350 g of mango puree
- half teaspoon of cardamom powder
- 30 g of crushed almonds
- some saffron strands and a little more for decoration
- 4 tablespoons of whole milk powder
In a large pot, boil the milk over medium heat. Stir frequently, making sure that the milk is not sticking to the sides and the bottom of the pan. Stay nearby since the milk may overflow.
Once the milk begins to boil, reduce the heat to low fire and let reduce the milk until it’s only 1/3 of the original volume, stirring from time to time its takes arround 40 minutes. Then add the sweetened condensed milk and powdered milk, mix well and let simmer for 10 minutes and turn off the fire. Add the saffron.
Add the mango puree, cardamom and crushed almonds and mix well. Let it cool completely. It will get thicker as it cools. Once it is cooled pour the mixture into kulfi molds (or molds of your choice) cover them with the lid or aluminum foil to prevent ice crystals from forming on the top.
Leave your Mango Kulfi in the freezer overnight. When unmolding, put it a few seconds under hot water and garnish with saffron strands.