This weekend try the Mango and Kesar Kulfi, the goodness of the mango in a cool kulfi with the richness of kesar. This cool dessert will surely help you cope in this hot and humid weather.
- Preparation Time: Overnight
- Cooking Time: 20 Minutes
- Serves: 5-6
For the Rabdi
- Milk: 500 ml
- Condensed milk: 100 ml
- Sugar: 1 Tbsp
For the Mango and Kesar pulp
- Mango, puree: 1 Cup
- Milk, warm: 1/2 Cup
- Kesar / Saffron: 4/5 strands
In an earthenware saucepan over low flame, heat milk, while continuously stirring.
Add condensed milk and sugar to the saucepan and continue heating the milk. You will notice that the milk will start to become thick and start sticking to the side of the pan.
Continue the stirring over low flame until the milk and condensed milk mixture transforms into a thick lumpy slightly golden mass knows as the Rabdi. Turn the heat off and let the rabdi cool on the side while you make the mango and kesar pulp.
Peel the mango and remove the pulp. Blend the pulp into a fine puree, keep aside and prepare the kesar milk.
For the kesar milk, take warm milk in a small bowl and add the strands of kesar to it. Mix well with a spoon, you will observe that the colour of the milk will start taking a yellow tinge. Add this bowl of kesar flavoured milk to the mango pulp and blend well with a spoon.
In a large bowl, mix together the rabdi and the mango and kesar milk to form the kulfi mixture.
Line a kulfi mould with baking paper or butter paper and spoon the kulfi mixture into the moulds and freeze overnight.
Remove from the mould just before consuming.
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