Mango season calls for something extra special, and this Mango Pistachio Kulfi by Asad Memon is exactly that — creamy, rich and packed with the goodness of fresh mangoes and crunchy pistachios, perfect for beating the summer heat! Try this recipe and let us know in the comments how it turned out for you. #HappyCookingToYou #FoodFusion #mango #kulfi #summer #digitalammi #araywahh
Ingredients:
-Doodh (Milk) 1 litre
-Condensed milk ¾ Cup
-Bread Slices 2
-Mango Puree 1 Cup
-Pista (Pistachios) sliced ¼ cup
-Elaichi powder (Cardamom powder) ½ tsp
-Mango Essence ¼ tsp
Direction:
-In a wok, add milk & bring it to a boil. Cook over medium flame for 6-7 minutes.
-In a chopper, add bread slices & chop well, then set aside.
-In milk, add condensed milk, chopped bread slices, & whisk immediately to avoid lumps.
-Now add cardamom powder & mango essence. Mix well & cook on medium flame for 3-4 minutes.
-Add pistachios and mix well.
-Turn off the flame & let it cool completely.
-Take a Jar, add mango chunks, and blend well to make a smooth puree.
-Add mango pulp to the cooled kulfi mixture and fold until well combined.
-Take kulfi molds & pour mango pistachio kulfi mixture.
-Pour mixture in kulfi molds, cover with aluminium foil & insert ice cream sticks in it & freeze for 8 hours or overnight in freezer (makes 12-15).
