Mango Kulfi
Kulfi is the Indian version of ice cream but it’s even easier to make. With a few simple ingredients you have a decadent and luscious dessert with minimal effort. Take it a step further by garnishing with rose petals for an extra fancy effect!
Instructions
- 1
Add the saffron to a small bowl. Pour the hot water over the threads and soak for 5 minutes.
- 2
Add the heavy cream to a large bowl. Beat with an electric hand mixer on high speed until soft peaks form, 3–5 minutes.
- 3
Gently fold the sweetened condensed milk into the whipped cream with a rubber spatula. Fold in the mango purée, then the ground cardamom and bloomed saffron with its soaking liquid, until incorporated.
- 4
Pour the mixture into a glass container. Freeze for at least 8 hours, preferably overnight, until frozen solid.
- 5
Scoop the mango kulfi into small bowls and top with rose petals and more saffron threads, if desired.
- 6
Enjoy!
Recipe from tasty.co
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Ingredients (7)
- •10 saffron threads, plus more for garnish
- •1 tablespoon hot water
- •1 cup heavy cream, cold
- •½ cup sweetened condensed milk, chilled
- •½ cup mango purée, canned
- •½ teaspoon ground cardamom
- •dried rose petal, for garnish (optional)