Milk – 600 ml Ripe Mango – 2 (small) Alphonso All purpose flour | corn flour 1 tblsp Saffron a pinch Condensed milk 3-4 tblsp Cardamom powder A pinch Pistachios 6-7 (optional)
Boil the milk and add the condensed milk to this while boiling. Add the saffron in a tblsp of warm milk and keep it aside.
Mix plain flour in water into without any lumps. Add this to the boiling milk. stir continuously and keep the flame low. After adding milk the milk tends to be thick sooner, so be careful not to get this burnt.
Add saffron mixture to this and mix well. If you want sugar add at this stage. I didn’t add sugar as i added condensed milk and the mangoes are sweet too. The rabdis should be thick . To be stated it should thick as idli batter recipe.
When the rabdi is completely cool add the mango pulp to this and mix well. Fold the mixture gently so that the mango pulp and rabdi get mixed together. Add the chopped pistachios.If adding cardamom powder add at this stage.
Add this to the kulfi moulds. If you don’t have kulfi moulds set in a plastic container. Keep it in the freezer for 5-6 hours.
After taking it out from the mould run it in cold water. Take out the kulfi from inside. Serve it by cutting them into slices.
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