¼CupHeavy Cream(30% Milk Fat) in ⅓rd of the mixture
½CupMango Puree in ⅓rd of the mixture
Heat milk in a heavy bottomed saucepan over medium heat and bring to a boil. Once it boils, reduce heat to low and simmer for 45 - 60 minutes.
Take 2 Tablespoons of hot milk and add it to the saffron and keep aside.
Stir occasionally so as to not let the milk burn from below. Keep reincorporating the malai (cream) that forms on top back into the milk.
Once the milk has reduced to half, add in the khova and continue stirring until it has fully dissolved.
Add condensed milk and stir to combine. Add milk powder, cardamom powder, saffron milk and stir until it has fully dissolved.
Turn off the heat and set aside to cool to room temperature.
Add cream to ⅓ of the kulfi mix and combine to make a batch of malai kulfi
Add mango puree to ⅓ of the kulfi mix and combine to make a batch of mango kulfi
Set in Kulfi moulds and place in the freezer. Freeze for a minimum 10 hours or overnight.
To demould, run the kulfi moulds under tap water for about a minute. Carefully pull out the stick and serve immediately.
The main ingredients in kulfi ice cream are full fat milk, and khova, which is essentially milk thickened up by heating it. Condensed milk and milk powder add that creamy texture that's so typical of kulfis and add sweetness too.
Saffron strands or kesar is what gives this dish that royal colour and taste.
A pinch of cardamom powder complements the dairy products so beautifully.
We've used chopped almonds in the kulfi. You can use any other nuts like pista and cashews - lots of crunch and nutty taste!
Use a heavy bottomed saucepan to simmer the milk
Keep stirring the milk frequently to prevent it from burning/scorching at the bottom
The khova should completely dissolve in the milk before adding the other ingredients.
Cool the kulfi mix to room temperature before pouring it into moulds and freezing
Matka Kulfi: This kulfi mix can also be frozen in clay pots or matkas - to make delicious matka kulfi! Matka kulfi has an extra layer of earthy flavour from the clay pots - try this if you can get your hands on some matkas!