Yogurt – 1 kg ((full fat) after draining the whey you will left with approximately 350 grams of yogurt)
Mango pulp- 3/4th Cup
Sugar powder- 1 Cup
Cardamom powder – 1 teaspoon
Milk powder- 1/2 cup
Chopped nuts (almonds, cashews)- 15 each
Pista slices- 2 tablespoon
Mango- 1, chopped finely, big
Dried Rose petals – 2 tablespoons
DIRECTIONS:
Hung the curd in a muslin or cheese cloth for 4-5 hours or preferably overnight.
For this take a deep bowl and a strainer, the arrangement should be so as that the strainer should not be touching the base of the bowl.
You will see that the whey will start collecting in the bowl. Now keep this whole thing into the refrigerator for at least 4-5 hours. You can keep it overnight too.
After 5 hours, all the liquid/whey has been drained out. You will left with very thick yogurt or chakka.
Take that hung curd.
Add in the the mango pulp, cardamom powder, milk powder and sugar powder.
Mix everything well. You can use a wire whisk or whip attachment with of hand blender.
Be gentle while mixing.
Add in all the chopped nuts, rose petals and chopped mango pieces.
Mix everything well.
Pour this amrakhand kulfi either in kulfi moulds or in steel or plastic container to freeze. Alternatively you can use disposable glasses too.
Tap them 2-3 times so that they are well set.
Cover them either with cling wrap or aluminum foil.
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 Amrakhand kulfi from the mould and serve.