It began on the day, when I was sitting in the pantry of my office, taking a coffee break and scrolling my Facebook page, Well as I am a member of multiple food groups on Facebook , my fb page has tons of cooking related post. I love to read about the different and interesting recipes that people post on these groups.. As I was reading through the people’s post I came across this delicious picture.. With almost 40 degrees outside, even looking at those pictures of the kulfi in mango made my day.. Someone had posted the pictures of how a popular shop in Delhi makes these mango kulfi.
From that day, I was eagerly waiting for the weekend to try this out because one, I LOVE MANGOES!!! , I think almost all the people in the world will side with me on this one. As for Kulfi, its one of the some dishes that I love that are made from milk (me being not a big fan of milk :P)
I remember, during my childhood days, my friends and I use to wait eagerly to hear the bells of the local kulfi vala bhiya and would gather around his cart demanding our own favourites.. Holding the kulfi sticks carefully to prevent even a little bit of kulfi from getting wasted. It was simple yet delicious.. While making this.. I relived my childhood days..
This kesar badam kulfi(Saffron Almond Kulfi) in mango will give you the best of both worlds , the freshness of mango fruit and the richness of the milk.
Recipe for Kesar badam kulfi –
- Milk – 1litre
- Sugar – ½ cup
- Saffron (Kesar) – 8-10 strands
- Cardamom powder – ¼ tsp
- Almonds(Badam) – 8-10 finely chopped.
- Mango – 2 mangoes (take mango which have small seed and not too soft from outside)
- Cut the mangoes from the top. With the help of a small knife, take the seed out from the mango. Be gentle with taking out the seed. The mangoes will look like as shown in the image.
- In a deep bottomed pan, heat the milk on simmer/low flame. Keep on stirring the milk to avoid the cream getting on the sides.
- In a small bowl, take the saffron strands and 4 tbsp of warm milk , mix well and keep it aside for 15 minutes.
- Keep stirring the milk continuously and add chopped almonds in the pan.
- When the milk is reduced to about half of the quantity, add the saffron milk and stir continuously to avoid the milk from getting burnt.
- After sometime the milk will become thick, then stop the gas and add cardamom powder and let it cool for sometime. It should look like this after cooling.
- Now, fill the kulfi mix in the mangoes and freeze for about 6-8 hours.
- After the kulfi is set, take the mango out from the refrigerator and wash lower part of the mango with water in your hand. Slice the mangoes and remove skin of the mango with the help of the sharp knife.
- Serve chilled 🙂