Ingredients:

• 2 – ripe mangoes
• 2 tbsp – Sugar
• 5 to 6 – Ice cubes
• A few Mango cubes for garnishing
• For Kulfi:
• 2 litres – Milk
• 400 ml – condensed Milk
• 15 – Almonds (roughly powdered)
• 10 – Cashewnuts (roughly powdered)
• 7 drops – rose water

Method:

1. Peel the mangoes, extract the pulp and churn it in a blender along with sugar and ice cubes.
2. Refrigerate the puree till serving time.
3. To Prepare Kulfi:
4. Bring the milk to a boil in a non-stick pan.
5. Lower the heat and keep stirring continuously till the milk is thickened and reduced to almost 750 ml.
6. Add condensed milk and stir well.
7. Add the roughly powdered almonds and cashewnuts to the milk and keep stirring for five minutes.
8. Remove from heat. Add rose water.
9. When cool, pour into kulfi moulds and freeze till set.
10. Put a little mango puree in a serving plate and top it with kulfi.

Recipe courtesy of Rehana Khatri