Ingredients:

• 1.5 cups Amul taaza milk (Full Cream milk)
• 200 grams of Milkmaid sweetened condensed milk
• ½ cup Emborg whipping cream
• 4 Ooty green cardamoms crushed finely in a mortar
• 1 cup chopped mango
• 1 pinch Olivea saffron strands

Instructions:

 Step 1: Make the Kulfi Mixture 

• Add 1.5 cups amul taaza full cream milk, milkmaid sweetened condensed milk (200 grams or 200 ml) and 1 cup chopped mangoes in a blender jar.
• Blend everything until smooth.

Step 2: Blend Cream & Flavorings

• Then add ½ cup emborg whipping cream
• Sprinkle the ooty cardamom powder and olivea saffron. Blend again until the cream is mixed well.
• If the sweetness is more for your liking, add 1 to 2 tablespoons of emborg whipping cream. Give a quick blitz again in the blender.

Step 3: Pour & Freeze

• Pour the kulfi mixture in kulfi moulds or small bowls. Cover tightly with a lid or seal with aluminum foil and keep in the freezer for 6 to 8 hours for the kulfi to set.

– Serving Suggestions

• To remove the kulfi, place the moulds under running water for some seconds or rub them between your palms. With a butter knife, gently remove the kulfi. Then slice it on a chopping board.
• Serve mango kulfi slices In bowls or plates, sprinkled with cardamom powder or crushed saffron

Mango Kulfi Ready!