Vegan Mango Coconut Rose Petals Kulfi

Name: Vegan Mango Coconut Rose Petals Kulfi
Yield: 6-Serving
Cuisine: Indian
Ingredients: 200 gm Coconut Cream; 100 gm Coconut milk; 1/4 cup desiccated coconut; 2 tbsp sugar; 2 tbsp chopped rose petals; 2 frozen chopped mango; 100 ml Coconut milk; 1 tsp roasted pistachio flakes

Ila Palan @cook_13410672

Mumbai

#goldenapron3
#week_22
#week5of5

Ila Palan @cook_13410672

Mumbai

#goldenapron3
#week_22
#week5of5

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Ingredients

6-Serving

200 gm Coconut Cream
100 gm Coconut milk
1/4 cup desiccated coconut
2 tbsp sugar
2 tbsp chopped rose petals
2frozen chopped mango
100 ml Coconut milk
1 tsp roasted pistachio flakes

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Steps

1

Heat a pan add coconut, cream, coconut milk sugar and cock till starts bubbling and sugar dissolves completely.
2

Add desiccated coconut and rose petals, cook till thickens like Rabdi.
3

Roast pistachios on slow flame till crispy. Cool and grate into flakes. Grind frozen chopped mangoes and coconut milk into mixer grinder in smooth puree.
4

Add pistachio flakes mix well and fill upto 1/2-level in silicone mould and keep it in the freezer till freezes completely.
5

Cover silicone mould with coconut rose petals puree till top and again freeze it till kulfi is well set. It takes 4-5 hrs. Unmould kulfi from the mould and serve Vegan Mango Coconut Rose Petals YUMMY DELICIOUS Kulfi as Dessert in a plate garnish with pistachios flakes and Mango and rose petals & enjoy well.