Mango Fiesta special at Niraamaya Wellness Retreats & Business Group

Recipe by Prakash Nayak, Group Executive Chef, Niraamaya Wellness Retreats & Business Group

Indulge in the lusciousness of mango season with Niraamaya's tantalizing creations! As the sun-kissed mangoes grace our kitchens, we invite you to savour the essence of summer with our exquisite Mango Kulfi recipe. Niraamaya, renowned for its culinary prowess, presents a menu brimming with mango-infused delights that capture tropical flavours in every bite. But there's something new stealing the spotlight this season—the Mango Kulfi. Creamy, fragrant, and perfectly sweet, this refined dessert transports your taste buds to paradise. Immerse yourself in the richness of fresh mango puree, fragrant cardamom, and delicate saffron threads for an unforgettable frozen treat. Summer has never tasted so divine!

Mango Kulfi

Preparation time: 20 minutes

Freezing time: 8-10 hours

Serves: 4

Ingredients:

➔ 2 cups (500 ml) full-fat milk

➔ 1 cup (200 grams) mango pulp

➔ 1/4 cup (50 grams) granulated sugar

➔ 4-5 cardamom pods, seeds removed and ground

➔ A pinch of saffron threads

➔ Sliced pistachios, for garnish

Instructions:

1. In a heavy-bottomed saucepan, pour the milk and place it over low heat. Simmer the milk for about 15 to 18 minutes, stirring occasionally to prevent scorching.

2. Add the granulated sugar to the simmering milk and continue stirring until the sugar completely dissolves.

3. Keep cooking the milk on low heat, stirring intermittently, until the mixture thickens and reduces in volume. This process can take approximately 45 minutes to 1 hour. Be patient and make sure the flame is low to avoid burning the mixture.

4. Once the milk has thickened to the desired consistency, turn off the heat and allow it to cool for a few minutes.

5. Add the mango pulp to the cooled milk and mix well until it is thoroughly incorporated.

6. Gently crush the saffron threads between your fingers and sprinkle them into the mango and milk mixture. Stir to distribute the saffron evenly, giving the kulfi a beautiful golden colour and a subtle flavour.

7. Pour the mango kulfi mixture into individual serving bowls or kulfi molds, ensuring they are filled to the top.

8. Place the filled bowls or molds in the freezer and allow them to freeze for at least 8-10 hours, or until firm.

9. When ready to serve, remove the mango kulfi from the freezer.

10. Garnish each serving of mango kulfi with a sprinkle of ground cardamom, sliced pistachios, and a few saffron threads.

11. Serve the mango kulfi cold, delighting in its creamy texture and refreshing mango flavour.

Note: You can experiment with additional toppings such as diced mangoes, crushed nuts, or a drizzle of honey for added indulgence.

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