Mango Kulfi

• 2 cups Milk, Preferably Whole
• 1/4 teaspoons Saffron Thread
• 1/2 cups Sugar
• 2 Tablespoons Heavy Whipping Cream
• 1-1/2 cup Canned Mango Pulp
• 3 Tablespoons Crushed Nuts, Either Pistachios, Almonds Or Both

1. Heat milk and saffron in a heavy wide pan over medium high. While stirring, bring contents to a boil. Reduce heat to low-medium and allow to simmer, all the while stirring milk for about 20 minutes until mixture reduces to half its original volume and it becomes fairly thick.
2. Keeping flame on medium, add sugar and stir to dissolve over heat. Continue to cook for approximately 10 minutes. Add cream and cook further for 2-3 minutes.
3. Allow milk to cool completely, then stir in mango pulp and combine well. Add nuts. Stir well.
4. Pour mixture into popsicle molds. Freeze until molds are firm.
5. Recipe adapted from Cookingshooking Mango Kulfi.

milk, ubc, sugar, cream, mango

Taken from tastykitchen.com/recipes/desserts/mango-kulfi/ (may not work)