Mango kulfi

                          Mango kulfi                  <हिंदी में अनुवाद करें>

Material

Enough for 3-4 calfs

• 2-1 / 2 cup almond milk
• 2-1 / 2 cup puree mango - about 3-4 large size alphanzo mangoes can be used
• 1/4 or 1/2 cup sugar - depends on the sweetness of mangoes, so adjust accordingly
• 4-5 green cardamom crushed, or 1/4 tsp cardamom powder
• A pinch of saffron
• 12 to 15 pistachios, which are not salty, which have been peeled off, (save some of them for decoration)
• 2 to 3 tbsp almond paste / almond pulp (optional)
• 2-1 / 2 or 3 tablespoons rice flour or 2 tablespoons corn flour mixed with 3 tablespoons of almond milk

Instructions

1. Take saffron and almond milk in a pan, heat it on a low flame. Let the milk be hot only.
2. Boil it, add sugar and stir until sugar dissolves. Put rice flour dough and keep it running smoothly so that no lumps get lost.
3. Cook on a low flame until the mixture becomes thick, then drain the fire. Mix almond paste. Mix the mixture and keep it cool for cooling. Put the pieces of mangoes pure and pistachios and mix them well.
4. Put the mango khulipi serving bowl or kulfi dishes and cool for 8 to 10 hours.
5. Serve with Mango Kulfi cold chilled and saffron, cut pistachios, cardamom powder or faluda on it with a rose syrup.