Mango Kulfi

Instructions

1. Reduce the milk
   In a heavy-bottomed pan, bring the milk to a boil. Reduce heat to medium-low and simmer, stirring frequently to prevent sticking, until the milk reduces to about half its original volume (approximately 10-12 minutes).
2. Add thickening agents
   If using cornstarch, mix it with 2 tablespoons of cold milk to form a slurry. Add this to the reduced milk along with the condensed milk and heavy cream. Stir continuously until the mixture thickens slightly (about 3-4 minutes).
3. Incorporate the mango
   Remove the pan from heat and let it cool for 5 minutes. Fold in the mango pulp, sugar, cardamom powder, and saffron strands (if using). Mix thoroughly until well combined and smooth.
4. Add flavorings and nuts
   Stir in the rose water if using. Add half of the chopped pistachios and almonds, reserving the rest for garnish. Mix well to distribute the nuts evenly throughout the mixture.
5. Prepare for freezing
   Pour the mixture into kulfi molds, small cups, or a freezer-safe container. Tap gently to remove any air bubbles. If using traditional kulfi molds, insert popsicle sticks or wooden skewers.
6. Freeze until set
   Cover with foil or lids and freeze for at least 8 hours or overnight until completely set. For creamier kulfi, stir the mixture once or twice during the first 2 hours of freezing to prevent ice crystals from forming.
7. Unmold and serve
   To unmold, dip the kulfi molds briefly in warm water for 10-15 seconds. Gently pull or invert onto serving plates. Sprinkle with the remaining chopped nuts. If frozen in a container, let it sit at room temperature for 5 minutes before scooping.