Ingredients:


500ml milk (4.5% fat or less, but higher fat content makes a better kulfi)

300gm sweetened condensed milk

1 1/2 tbsp cornstarch

1 1/2 cups puréed mango

1 tsp powdered cardamom

2 tbsp finely chopped pistachios

* I didn't add sugar as the condensed milk and mango purée were sweet enough. Add sugar if you feel you need your kulfi to be sweeter.



Method:


Dissolve the cornstarch in about 1/4 cup of milk. Keep aside.
Place the remaining milk, condensed milk and sugar (if you are adding some), in a heavy bottomed vessel and bring the mixture to a boil, stirring constantly. Add the cornstarch-milk mixture and stir further till the milk is quite thick.

Take the thickened milk off the heat. Add the cardamom powder and chopped pistachio nuts and mix well. Allow the mixture to cool till warm. Now add the mango purée and whisk lightly till everything is well mixed.

Pour the mixture into kulfi (or popsicle) moulds and freeze. The kulfis should be frozen just hard enough to be firm but not too hard.

To unmould the kulfis, just rub each mould backwards and forwards between your palms to slightly warm it. Turn the mould upside down onto a plate and tap a couple of times. The kulfi should slide out. Serve immediately.

This recipe makes 8 kulfis.