It is a summer special dessert. Try this recipe at home and enjoy with your friends and family.
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1 1/2 cups cubed mango pieces (1 medium)
1/2 tin condensed milk
250 ml cream or 200 ml whipping cream (chilled)
1/4 tsp cardamom powder (elaichi powder)
1 pinch saffron (optional for color or add pinch orange color)
Soak kesar in 2 tbsp of hot water.
Wash and peel mango. Chop them to cubes and add to a blender jar.
Add chilled cream saffron, condensed milk and cardamom powder to the jar.
Blend on a medium speed until smooth.
Transfer to kulfi moulds or steel cups.
Cover and freeze them overnight or until set.
Rub the moulds in between your palms or dip them in a bowl of water. You can also keep them under running water.
Gently loosen and remove mango kulfi.
Garnish with crushed pista. Serve immediately.