Mango-Saffron Kulfi

This is my modified version of a delicious Mango-saffron flavoured Kulfi- made from curdled milk. It has a soft and grainy texture, with a wholesome mango flavour with some hint of saffron, perfect for summers! You can enjoy it both frozen and chilled.

And even better, it barely requires 3-4 ingredients to make!

I haven't used any artificial colours, flavours or sweeteners

Supplies

• 1x Sweet Mango
• 300ml Full Fat Milk
• Few Saffron Strands
• Sugar (If required)

Cupcake/Ice Cream Molds

Non-Stick Pan

Step 1: Add Saffron to Milk

Take some milk in a pan and add a few saffron strands for colour and aroma. Add the saffron before 30 mins of preparation so the saffron strands are well soaked in the milk.

Step 2: Heat the Milk

Heat the milk on low flame and stir occasionally.

Step 3: Reduce the Milk

Keep heating the milk on low flame until about 1/3rd of it is reduced.

You can add sugar to it at this point if you want. But since mango is already sweet, I have skipped the sugar.

Step 4: Prepare the Mango Pulp

Cut a mango and blend it into a smooth paste.

Step 5: Add the Mango Pulp to the Milk

Add the mango pulp to the milk and mix it together. If it forms lumps, you can use a whisk to mix it thoroughly.

Step 6: Milk Curdles

As it is stirred, we see that the milk curdles and turns grainy. It has also turned bright yellow in colour, because of the mango.

Step 7: Evaporate Excess Water

Keep heating it and stir continuously. After a few minutes, the excess water evaporates fully and the mixture has become thick and creamy.

Step 8: Pour It in Molds

when it becomes thick and creamy, pour it into cupcake moulds or ice cream moulds.

Step 9: Freeze or Chill It

Let the mixture come to room temperature. Then you can either freeze or chill it. Both taste great.

Step 10: De-Mould It

De-Mould your dessert by tapping it on the sides.

Step 11: Garnish With Mango Pieces and Saffron Strands

Step 12: And Its Done!

Enjoy!