Mango Pistachio Kulfi

By Food Fusion · 300 min

Ingredients

Instructions

1. Pour the milk into a wok, bring it to a boil, then cook over medium heat for 6-7 minutes.
2. Chop the bread slices finely in a chopper and set aside.
3. Add the condensed milk and chopped bread to the milk and whisk right away to prevent lumps.
4. Cook over medium heat for 3-4 minutes.
5. Stir in the cardamom powder and mango essence.
6. Add the sliced pistachios and mix well.
7. Turn off the heat and let the mixture cool completely.
8. Blend the mango chunks in a jar to a smooth puree.
9. Fold the mango puree into the cooled kulfi mixture until fully combined.
10. Place pistachios and mango chunks into the kulfi moulds, then pour in the mixture.
11. Cover the moulds with aluminium foil, insert ice cream sticks, and freeze for 8 hours or overnight (makes 12-15).

Summarized from Food Fusion's video. Watch it for the details.

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MilkBreadPistachioMangoCondensed milk