BADAM
PISTA KULFI STUFFED WHOLE MANGO
INGREDIENTS
Full cream milk
|
1 litre
|
Sugar
|
6 tbsp
|
Khoya / mava / khava / evaporated milk solids
|
100 gms
|
Elaichi pdr / cardamom pdr
|
½ tsp
|
Cornflour
|
1 tsp
|
Badam / Almonds blanched peeled and sliced
|
2 tbsp
|
Pistachios shelled and coarsely pounded
|
3 tbsp
|
Hapoos / Alphonso mango ripe but firm
|
4 nos
|
METHOD:
BADAM PISTA KULFI
3.
Simmer and on a low flame
reduce the milk to almost half the quantity.
8.
Allow the reduced milk to cool
completely.
PREPARING THE MANGOES
10.
With the help of a sharp thin
knife probe the mango along the edges of the seed.
11.
Be careful that you do not cut
through the mango. We need the entire mango shell along with the pulp intact.
13.
Once the seed has loosened,
gently pull it out.
14.
This is a little tricky and
messy part but don’t worry you will manage just fine.
16.
Carefully pour the cooled kulfi
mix into the mango shells to the brim. (I have used Kesar Pista Kulfi to fill up the other mango).
17.
Seal the top with the reserved
mango tops.
18.
Chill freeze in the fridge for
7 – 8 hours till the mango goes rock hard. I prefer leaving it overnight.
19.
If any kulfi mix remains you
can fill up more mangoes or just pour it in kulfi moulds and allow it to freeze
set.
20.
Just before serving peel the
mango to remove off the mango peel. If you just loosen the edges you will be
able to pull the skin out.
22.
It’s a great make ahead dessert
and can be quiet an awe inspiring show off in front of your guests.
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