Mango stuffed kulfi

Name: Mango stuffed kulfi
Total time: 3600 s
Yield: 3-4 servings
Cuisine: Pakistani
Ingredients: 1 litre Doodh (Milk); Condensed milk ¾ Cup or to taste; 1 tsp Elaichi powder (Cardamom powder); 15-20 Badam (Almonds) crushed; 1 tbs Rose water; 50 gms Khoya crumbled; 3-4 Aam (Mango); Khopra (Desiccated coconut) 1 tsp or as required; Badam (Almonds) crushed

Anamta Azeem @anamta4004

#mangomasti

Anamta Azeem @anamta4004

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Ingredients

1 hour

3-4 servings

1 litreDoodh (Milk)
Condensed milk ¾ Cup or to taste
1 tspElaichi powder (Cardamom powder)
15-20Badam (Almonds) crushed
1 tbsRose water
50 gmsKhoya crumbled
3-4Aam (Mango)
Khopra (Desiccated coconut) 1 tsp or as required
Badam (Almonds) crushed

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Steps

1 hour

1

In pot,add milk and bring it to boil. Add condensed milk,mix well and cook until milk is reduced to half and keep stirring in between.
2

Add cardamom powder,almonds,mix well and cook for 4-5 minutes. Add rose water and mix well. Add khoya and mix well. Let it cool down.
3

For the mango,cut off the crown and mark the seed with your knife. Scoop of the seed from the mango (you can use a tong to remove the seed).
4

Place the mango on a glass or a bowl on which it can stand. Add desiccated coconut and fill the kulfi mixture into the mango (makes 3-4).
5

Cover the mango with the crown and let it freeze for 10-12 hours or overnight on the glass so that the kulfi sets well in the mango.
6

When the kulfi sets,peel the mango skin and cut into slices.
7

Sprinkle crushed almonds & serve!