질문하기
Rich, dense, and impossibly creamy, Mango Kulfi is the original Indian ice cream crafted from slow-cooked milk. This refreshing family dessert is a summer staple and festive favorite.
Pour whole milk into a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring frequently and scraping the sides to prevent scorching.
Continue to simmer the milk, stirring often, until it reduces by about half (takes 35–40 minutes). This slow reduction creates a dense and creamy base.
Add the sweetened condensed milk and sugar to the reduced milk, stirring well to dissolve; simmer for another 5 minutes on low heat.
Remove from heat. Whisk in mango pulp, heavy cream, green cardamom powder, and saffron strands. Let the mixture cool to room temperature.
Pour the kulfi mixture into molds or small cups, sprinkle chopped pistachios on top, and freeze for at least 8 hours or overnight until fully set.
