Mango Kesar Kulfi – A Taste of Indian Summer

Allergens

Dairy, Sulfites (from saffron)

Ingredients

• 1. 2 cups Mango Puree 2. 1 cup Whole Milk 3. 1/2 cup Sweetened Condensed Milk 4. 1 tbsp Unsalted Butter 5. 1/8 tsp Saffron Strands 6. 2 tsp Cardamom Powder 7. 1/2 tsp Vanilla Extract

Instructions

1. In a saucepan, combine the mango puree, milk, and condensed milk. Heat over medium heat, stirring occasionally to prevent scorching, until the mixture begins to steam but not boil.
2. In a separate bowl, microwave the butter for 15 20 seconds or until just melted. Add saffron strands and allow them to steep in the butter for 5 minutes.
3. Slowly pour the infused butter into the saucepan, stirring well to combine. Add cardamom powder and vanilla extract, mixing thoroughly.
4. Strain the mixture through a fine mesh sieve into a large bowl to remove any solid particles. Cover and refrigerate for at least 2 hours or until completely chilled.
5. Pour the chilled mixture into kulfi molds or small disposable cups and freeze for at least 6 hours or overnight.

Chef’s Insight

1. The secret to achieving the perfect texture is to allow the mixture to chill completely before freezing. This allows the flavors to fully develop and meld together.

Notes

1. Ensure the saffron strands are of high quality for an intense aroma and color.