Instant Mango Kulfi

By Hebbars Kitchen · 270 min

Ingredients

Instructions

1. Heat 1 litre of milk in a large kadai and boil until it thickens slightly.
2. Mix 1/4 cup custard powder into 1/2 cup milk to make a custard mixture.
3. Pour the custard mixture into the boiling milk and stir well.
4. Keep cooking until the milk thickens slightly.
5. Add 1/2 cup condensed milk and cook well.
6. Cool completely until the milk thickens.
7. Stir in 1 cup mango pulp and 1/4 teaspoon cardamom powder.
8. Pour the mixture into kulfi moulds (or matka or glass cups if you have no moulds). Cover and freeze for 8 hours or until fully set.
9. Garnish with chopped pistachios if you like.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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MilkMangoCondensed milkCustard