Mango pistachio kulfi
Indias most popular frozen dessert is : kulfi
The origin of kulfi dates back to the Mughal Empire that ruled India from the sixteenth to the eighteenth century. This ice cream was then prepared in the royal kitchens with ice that came from the mountains of the Himalayas.
Kulfi is not only popular in India but also in Pakistan, Bangladesh, Nepal, Burma (Myanmar) and even in the Middle East.
It comes in several flavors like cream (malai), rose, mango, cardamom (elaichi), saffron (kesar or zafran) or pistachio.
Unlike ice cream the cream is not whipped in kulfi. This results in a more dense and compact ice cream.
Simmering the milk, sweetened condensed milk and / or evaporated milk to half their volume, helps to increase the fat, protein and lactose content in the final result.
4 cups whole milk
* A few saffron threads
* 1 (14 oz) can sweetened condensed milk
* 1 tablespoon cornstarch
* 2 tablespoons pistachio , coarsely chopped
* 1 tablespoon cardamom seeds , crushed
* 2 cups unsweetened mango puree
* Crushed pistachio (for garnishing)
* A few saffron threads (for garnishing)
1. Bring milk to a boil in a pan, then reduce heat to simmer.
2. Add the saffron threads.
3. Let it simmer until it is reduced to almost ½ the volume, stirring regularly.
4. Add the condensed milk.
5. Dissolve cornstarch in a little water and add it to the pan.
6. Add the coarsely chopped pistachios and the crushed cardamom seeds.
7. Cook for another 2 to 3 minutes.
8. Remove from heat and cool.
9. Add the mango puree and mix well.
10. Pour the mixture in kulfi molds, a baking dish or a muffin pan and freeze for at least 4 to 6 hours or until set.
11. Remove the mango kulfi from the molds by dipping the molds in warm water for a few seconds or by removing from the freezer 15 to 20 minutes before serving.
12. Garnish with chopped pistachio