Recipe Mango Kulfi

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 cut off and removed (some of them to be reserved 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

Heat a saffron and almond milk in a pan. Heat it on a low flame. Allow the milk to be warm only. Boil it, add sugar and stir until sugar dissolves. Put rice flour dough and keep it running smoothly so that no lump Do not fall. Cook on low flame until the mixture becomes thick, then fire 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. Pour the mango ketchup bowl or kulfi utensil and cool it for 8 to 10 hours l Mango coolfish serve cold and cool on it, saffron, chopped pistachios, cardamom powder or faluda, serve with a rose syrup.

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