Mango Anjeer Kulfi

You’ve never had kulfi like this before! With mangoes in peak season, this refreshing twist is a must-try.

Prep
45 min
Total
45 min
Serves
2
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Mango Anjeer Kulfi
Total
45 min
Serves
2
Course
Desserts

Ingredients

Almond Milk

  • 2 tablespoons almonds, soaked
  • ¾ cup water

Kulfi

  • 2 tablespoons dry figs
  • 2 tablespoons seedless dates
  • ⅛ teaspoon cardamom powder
  • ¼ teaspoon rose water
  • 5 saffron strands, soaked
  • pinch of rock salt

Mango Cups

  • 1 mango

Toppings

  • ½ teaspoon pistachios, roasted and chopped
  • ⅛ teaspoon dry rose petals

Method

  1. Before you start, soak 2 tablespoons almonds in water for about 6 hours.

  2. Soak 5 saffron strands in ½ teaspoon hot water for 15 minutes.

  3. Prepare almond milk by blending soaked almonds with water. Add water in batches while blending in order to blend properly.

  4. Heat a pot. Add the almond milk, figs, dates and cardamom powder to the pot. Mix well and let it cook for 12 minutes on low to medium flame. Keep stirring until thick consistency.

  5. Switch off the stove, keep the mixture aside and let it come to room temperature.

  6. Place this mixture into a blender. Add the rose water, saffron strands (along with the water in which it was soaked), and rock salt into the blender and blend until smooth.

  7. Slice the mangoes and scoop out the mango with a spoon to create mango cups. Fill the mango cups with the blended mixture and place them in the freezer for 8 hours.

  8. Add the toppings and serve.

Notes

  • Tip: Use ripe but firm mangoes, and cook the almond milk mixture until thick, as a runny mix freezes icy. Thaw for a few minutes before slicing.

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