Kulfi is a milk based frozen Indian dessert which is super delicious way to beat the hot summer. Adding mango puree to this , makes the dessert exceptionally well. Traditionally kulfi is prepared by boiling the boil until it is reduced in volume to almost half. But here I have added the cornflour mix to make the milk thick and prevents fast melting.

INGREDIENTS:

2½ cups milk
1½ cup mango pulp
1 cup condensed milk (adjust to taste)
1 tablespoon corn flour dissolved in 2 tablespoons of milk
25 nos almonds (badam) – blanched and shredded
¼ teaspoon cardamom powder

INSTRUCTIONS:
Collect the mango pulp, blend it to a smooth paste using a blender. Set aside.
Bring milk to boil in a heavy bottomed pan. Keep flame in medium and continue stirring.
When milk reduces to half, add condensed milk, cardamom powder and stir well.

Now add the cornflour dissolved in milk. Continue to cook, till the mixture thickens. Switch off the flame.
Once the mixture is completely cooled, add mango pulp and almonds. Mix well and pour into popsicle/ kulfi mold.

Cover it with popsicle stick and keep it in freezer overnight or minimum for 6 hours.
To pull out the kulfi, keep the mold under tap water for few seconds.
Garnish with nuts (optional) and serve immediately.

NOTES:

You can replace cow’s milk with almond milk and condensed milk with sugar for vegan options.

Use only full fat milk. Avoid using low fat or skimmed milk.

Use juicy mango varieties which is also rich in yellow colour.