recipe
Popularly known as the king of fruits, mango is the most delicious fruit of summer season. And there is truly nothing like the aroma and rich sweetness of Pakistani mangoes which is found nowhere else in the world. Keeping this in mind, this week You! shares the recipe of ‘Mango stuffed kulfi’ that combines the goodness of a frozen mango and the creaminess of a kulfi. Happy eating!
Ingredients
Milk 1 litre
Condensed milk 3/4 cup or to taste
Cardamom powder 1 tsp
Almonds (crushed) 15-20
Rose water 1 tbsp
Khoya (crumbled) 50g
Mango 3-4
Desiccated coconut 1 tsp or as required
Method
- In pot, add milk and bring it to boil. Add condensed milk, mix well and cook until milk is reduced to half and keep stirring in between.
- Add cardamom powder, almonds, mix well and cook for 4-5 minutes. Add rose water and mix well and then add khoya and mix well. Let it cool down.
- For the mango, cut off the crown and mark the seed with your knife. Scoop of the seed from the mango (you can use a tong to remove the seed).
- Place the mango on a glass or a bowl on which it can stand.
- Add desiccated coconut to the kulfi mixture and then pour mixture into the mango (makes 3-4).
- Cover the mango with the crown and let it freeze for 10-12 hours or overnight in the glass so that the kulfi sets well in the mango.
- When the kulfi sets, peel the mango skin and cut into slices.
- Sprinkle crushed almonds & serve!
Courtesy: Food Fusion