10 green cardamoms
600ml Kesari Mango Pulp (from a tin)
600ml double cream
400ml condensed milk
15 small plastic cups
- Grind the cardamoms into powder using a pestle and mortar or spice grinder. I use the latter.
- In a large beaker, measure and pour in the mango pulp, double cream and condensed milk. Tip in the cardamom powder and whisk the mixture together fast until it is of a uniform colour and bubbles appear. This should take 2 minutes.
- Now line the cups up and pour the mixture into each, until two inches deep. Wipe up any spillages and then freeze in a single row. Pur any remaining mango pulp into the same beaker, whisk well and leave to sit in the fridge.
- After two hours, take the semi frozen kulfis out three at a time and give them a good stir with a metal spoon. This prevents the kulfis from being frosty later. Then top them with a tablespoon of the remaining pulp and leave to set in the freezer for another two hours.
- To feed 15, serve each in the cup itself with a little topping of diced mango on top. They are rock hard when out of the freezer so give them a minute before you hand them out with spoons. If you’re making fewer, warm the kulfis in the palm of my hand before tipping them out on to plates and decorating with mango.
This recipe is part of Mallika Basu's non-veggie three course Curry for Change menu. Get the entire menu.