Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Wednesday, June 12, 2013

Mango Kulfi (আমের কুলফি)

  1. Fresh sweet mango puree- 2 cup ( around 3-4 mango) 
  2. Powder milk- 1 and 1/2 cup
  3. Condensed milk- 200 gm (if you want more sweet you can add more)
  4. Cornflower - 1 and 1/2 Tbs
  5. Mango essence - 2/3 drop
  6. Pistachio Nuts (Pesta)- 3 Tbs (chopped)
  7. Water- 2 cup
  1. Pour water in a deep pan and put on your burner. When the water become warm add powder milk and cornflower.Stir well. Boil until milk become thick. (Stir occasionally to prevent burn in the bottom of the pan. ) Add condensed milk and stir around 3-4 minutes. Remove from the pan and let it cool.
  2. Put milk and mango puree in a blender and blend it to make the mixture smooth.
  3. Add chopped  pistachio nuts and bit a little. Pour the mixture to your kulfi shaper/small cup/ cup cake shapers and freeze it for 6-8 hours for it to set completely.

  4. Remove from the shaper and enjoy. ( if you face difficulties to remove kulfi from shaper just dip it in little warm water)


Post a Comment