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3 cups of full-cream milk
1/4 cup sugar
1.5 cups of ripe & sweet mango
for decorations - 4 tsp mango cubes
In a kadhai pour the milk & boil at medium heat until it thickens and reduces to half. Keep stirring so the milk does not stick to the kadhai.
Now add the sugar & cardamon powder, and mix well until well combined. Let it cool down.
Blend the mango pieces into a smooth pulp, do not add water.
Add this mango pulp to the thickened milk mixture & whisk till well combined.
Add 1 tsp mango cubes in the kulfi moulds first, then pour in the mixture in the moulds (makes 4 kulfi).
Freeze for 8 hours.
To unmold the kulfi properly, run some room temperature water over the kulfi moulds & put a wooden stick through the kulfi & pull it out and put it on a plate.