Mango-Saffron Kulfi

This is my modified version of a delicious Mango-saffron flavoured Kulfi- made from curdled milk. It has a soft and grainy texture, with a wholesome mango flavour with some hint of saffron, perfect for summers! You can enjoy it both frozen and chilled.

And even better, it barely requires 3-4 ingredients to make!

I haven't used any artificial colours, flavours or sweeteners

• 1x Sweet Mango
• 300ml Full Fat Milk
• Few Saffron Strands
• Sugar (If required)

Cupcake/Ice Cream Molds

Non-Stick Pan

Take some milk in a pan and add a few saffron strands for colour and aroma. Add the saffron before 30 mins of preparation so the saffron strands are well soaked in the milk.

Heat the milk on low flame and stir occasionally.

Keep heating the milk on low flame until about 1/3rd of it is reduced.

You can add sugar to it at this point if you want. But since mango is already sweet, I have skipped the sugar.

Cut a mango and blend it into a smooth paste.

Add the mango pulp to the milk and mix it together. If it forms lumps, you can use a whisk to mix it thoroughly.

As it is stirred, we see that the milk curdles and turns grainy. It has also turned bright yellow in colour, because of the mango.

Keep heating it and stir continuously. After a few minutes, the excess water evaporates fully and the mixture has become thick and creamy.

when it becomes thick and creamy, pour it into cupcake moulds or ice cream moulds.

Let the mixture come to room temperature. Then you can either freeze or chill it. Both taste great.

De-Mould your dessert by tapping it on the sides.

Enjoy!