Cranberry Pistachio Kulfi (Indian Ice Cream)

          Kulfi is an equivalent to Indian Ice cream which is basically a frozen dessert prepared with milk and other flavoring agents. They are just perfect during summer or as an after-meal dessert. Today let me share kulfi made with milk, some store bought pedas (instead of khoya), cranberry puree and some chopped pistachios. 

          It turned out absolutely yummy with a creamy texture and a slight crunch from the chopped nuts, So serve this chilled dessert and bring a smile among your loved ones. Besides beating the summer heat, make any occasion  memorable with this yummy cranberry pistachio kulfi. 

• 2 cups full cream milk
• 1/3 cup cranberry puree 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 2-3 milk pedas, crumbled
• 1 tbsp. chopped pistachios

          Bring the milk to a boil and simmer for 4-5 minutes. Add the crumbled pedas, pistachios and cardamom powder. Continue to simmer till it slightly thickens. Keep aside to cool.

          Add the cranberry puree and rose water. Mix well and pour into kulfi moulds. Refrigerate overnight.

          While serving, dip the moulds in water for a minute to loosen. Serve chilled, as desired.

Mango kulfi (Indian Style Mango Ice Cream)

          Here's another of my ongoing Mango recipes. It's Mango Kulfi now. A Perfect summer treat, this delicious frozen dessert is one of my favourite. The only twist I gave to this recipe is that I have added milk pedas instead of khoya due to its unavailability here. The end product turned out very creamy and delicious. To make this absolutely easy dessert, check out the step by step pictorial recipe to prepare it.

• 3-4 cups full fat milk
• puree of 2-3 Alphonso mangoes (1 cup)
• sugar to taste (I did not add any)
• 1/4 tsp. cardamom powder
• 4-5 crumbled milk pedas or as needed
• 1 tsp. rose water
• 2 tbsp. chopped almonds
• pinch of saffron

          Bring the milk to a boil. Simmer on a medium flame for 4-5 minutes. Add the crumbled pedas and half of the almonds and mix well. Continue to simmer till it slightly thickens. Keep aside to cool.

          Add the mango puree, cardamom powder and rose water. Combine everything well. Pour into kulfi moulds and freeze overnight.

          While serving, dip the moulds in water for a minute to loosen. Then arrange the kulfi on a serving plate, garnished with remaining almonds and saffron. 

                             Bring milk to a boil. Simmer on a medium flame for 4-5 minutes. 
                        

                                  I used few store bought milk pedas instead of khoya.
            

                                 Crumble pedas & use instead of khoya.

                         Add pedas & half of the almonds & mix well. Continue to simmer
                         till it slightly thickens. Keep aside to cool.

                              Add mango puree, cardamom powder & rose water. Mix well.
     

                                  Pour into kulfi moulds & freeze overnight.

Serve, garnished with chopped almonds & saffron.