Prabha Ki Rasoi - Recipes in Hindi and English

Mango Khoya Kulfi Ingredients : Full cream Milk - 1 litre Khoya / Mawa - 1 cup Sugar - 1/2 cup Ripe Mango (chopped) - 3 cups  Green Cardamom powder - 1 tsp Almonds (peeled and chopped) - 1 tbsp Pistachios (chopped) - 1 tbsp Method : 1. Keep milk to boil in a pan on high flame 2. When it comes to boil lower the flame and give it a stir 3. Let it cook on low flame till it reduces to half 4. Add khoya, sugar and mix nicely  5. Cook for 7-8 minutes and let it thicken a bit   6. Add cardamom powder and mix it 7. Switch off the flame and let the mixture cool down 8. Add chopped mango pieces in a blender and blend to get a smooth mango puree 9. After the mixture cools down, transfer it into a blender jar and blend it to make it a smooth mixture 10. Keep the blender jar in freezer for 2-3 hours 11. After 2-3 hours take it out and again blend it 12. Pour the mixture into the kulfi molds and garnish with almonds and pistachios 13. Keep them in the freezer to set overnight or f...

Mango Kulfi  Ingredients: Full fat milk - 1 litre Fresh Mango pulp - 1/2 cup Fresh mango chunks - 1/2 cup Kesar strands - 1/4 tsp Cornflour - 1 tbsp Sugar - 5 tbsp Cardamom powder - 1/4 tsp Method : 1. Combine the saffron strands and 1 tbsp warm milk in a bowl, mix well and keep aside 2. Combine the cornflour and 2 tbsp of water in another bowl, mix well and keep aside 3. Heat milk in a deep pan or kadahi 4. Boil it on medium flame for 6 minutes by stirring occassionally 5. Add the cornflour water mixture, sugar and mix well 6. Cook on low flame for 20-25 minutes , while stirring occassionally and scraping the sides 7. Switch off the flame and allow the mixture to cool completely 8. Once cooled, add mango pulp, saffron milk, cardamom powder and mix well using a whisk 9.  Add the mango chunks and mix gently 10.Pour the mixture into kulfi moulds and freeze for 10 hours 11. To unmould the kulfi,  allow the moulds to remain outside the freezer for 2-3 minutes  12. Take o...