- 2½ cups almond milk
- 2½ cups mango puree — approximately 3–4 large-sized alphonso mangoes can be used
- ¼ or ½ cup sugar — depends on the sweetness of the mangoes, so adjust accordingly
- 4 to 5 green cardamom pods crushed or ¼ teaspoon cardamom powder
- Pinch of saffron
- 12 to 15 unsalted pistachios, blanched, peeled, and sliced (keep some for garnishing)
- 2 to 3 tablespoons almond paste/almond meal (optional)
- 2½ or 3 tablespoons rice flour or 2 tablespoons corn flour dissolved in 3 tablespoons almond milk
Take saffron and almond milk in a pan. Heat on a low flame. Just let the milk come to a gentle heat.
Don’t boil. Add sugar. Stir till the sugar has dissolved. Add the rice flour paste, and continue stirring so that no lumps are formed.
Cook on a low flame until the mixture thickens, then switch off the flame. Add the almond paste. Stir and let the mixture cool. Add the mango puree, chopped pistachio slices, and mix well.
Pour mango kulfi into serving bowls or kulfi moulds and freeze for 8–10 hours.
Serve mango kulfi cold and sliced, topped with saffron, sliced pistachios, cardamom powder or falooda, and rose syrup.
Recipe courtesy of: