Hot summer months call for the Indian staple kulfi and what better than mangoes to make the best of it.
2 Cups Whole Milk ½ Cup Heavy Whipping cream ½ Cup Mawa Powder ½ Cup Mango Puree 1 Tbsp Corn Starch 1 Can Condensed milk 1 Tbsp Chopped Almond and Pistachio. Pinch of Green Cardamom Powder. 4-5 Disposable Glass/Kulfi Mould 4-6 Tin foil squares. 4-6 Popsicle sticks
Take a big heavy bottomed pan, add milk and cream, and let it boil for 5-7 minutes on medium flame.
Meanwhile make mango puree if you are using fresh mangoes.
Take mawa powder and mix it with little milk to make it lump free. Add it to the boiling milk. Use whisker for whisking the milk continuously.
Let it simmer for 5-7 minutes on medium flame and add chopped nuts.
Now add condensed milk to it and continously whisk it . Let it simmer for 5-6 minutes and add corn starch mixed with 2 tbsp of cold water.
Whisk it till it thickens. Now add mango puree and stir it continously while doing it. Add green cardamom powder to it .Mix it well.
Let it come to room temperature. Now take kulfi moulds and pour equal quantity of mango malai milk into each of the glasses.
Cover each with tin foil and insert one popsicle stick into each one. Place it in the freezer for making the kulfi. After 8 hours or overnight remove it from the freezer. Serve.