• 2 liters – Milk (full fat)
• 2 – big alphonso mangoes pulp
• 8 to 10 tbsp – Sugar (or as per taste)
- Boil the milk in a heavy bottomed vessel.
- After a boil simmer.
- Mix at regular intervals and continue cooking till the milk reduces to half the quantity.
- Add sugar and cook for a few minutes till the sugar dissolves completely.
- Remove from heat and cool completely.
- Add the mango pulp and mix well.
- Set in kulfi moulds in the deep freeze.
Recipe courtesy of Anita Raheja