INGREDIENTS:
Milk- 2 cups, full fat
Milk powder- 1/2 cup
Condensed milk- 200 milliliter
Cardamom powder- 1 teaspoon
Cashew nuts- 15-20
Almonds- 15-20
Mangoes- 2, medium (I have used Alphonso mangoes)
DIRECTIONS:
Coarsely ground almonds and cashews. You can slice them if you want.
Peel and chop mangoes.
Blend them to a smooth paste.
In a heavy bottomed pan put milk and milk powder.
Let the mix come to a boil. Stir it to break lumps if any.
When it comes to a rolling boil add in condensed milk.
Keep the flame low. Keep stirring.
The mixture will start getting reduced.
Let it cook on low heat for about 10 minutes.
After that, add in Coarsely grounded almonds and cashews.
Add in cardamom powder too.
Give it a good mix and cook for another 5-7 minutes.
After that switch off the heat. Keep the mixture aside.
Let the mix come to room temperature.
When the mixture comes to room temperature add in the puréed mangoes.
Mix well.
When it is completely cooled then pour this mixture to kulfi moulds. Cover these moulds with their lid. (If you do not have kulfi moulds, use a steel or plastic container to freeze the kulfi mixture).
Place these moulds into the freezer and leave the kulfi mixture to freeze for at least 10-11 hours or overnight. This will allow the kulfi mixture to set and freeze nicely.
How to demould the kulfi from the molds- Place the mould in glass of hot water for about 10 seconds. Roll the kulfi mould between your palms for few seconds and kulfi will come out easily from the mould.
Take out the chilled and tempting mango kulfi from the mould and serve.
Enjoy the cool treat!!