Mango Kulfi
This mango kulfi was the finale to a fabulous Diwali feast served by Ajoy and Meera Joshi recently at their restaurant Nilgiri’s in Cremorne, Sydney, which won best Indian Restaurant again this year in both the national and NSW Restaurant & Catering Awards.
Inroduction
About this Recipe
Ingredients
Serves 12 -14
- thickened cream, 600ml
- condensed milk, 400g
- saffron threads, a large pinch, soaked in 2 tablespoons hot water until cool
- ground cardamom, 1/2 teaspoon
- mango cheeks, (preferably Alphonso), 3, pureed
- almond meal, 75g
Garnish: - mango cheeks, (Alphonso), 2, pureed
- roasted green pistachios, 50g, roughly chopped
Blend the cream in a food processor with the condensed milk. Gradually add the pureed mango cheeks, almond meal, ground cardamom and saffron.
Pour contents into kulfi moulds and freeze for 3 -4 hours.
For the garnish: cook pureed mangoes in a pan until they are almost gelatinous. Cool and set aside.
To serve: remove the moulds from the freezer and place in a bowl of warm water. Using a palette knife, ease each kulfi onto a serving plate.
Spoon some of the mango gel over the top.
Sprinkle with chopped roasted pistachios.