Ingredients
2 large apples
2 large mangoes
Directions
For the Kulfi:
1 litre full fat milk
1/3 cup sugar
1/4 teaspoon cardamom (elaichi) powder
a few saffron strands
1 tablespoon cornflour
For the Kulfi:
1. In a small bowl, soak the saffron in a little warm milk and keep aside.
2. Dissolve the cornflour in 2 tablespoons of water and keep aside.
3. Put the milk in a broad non-stick pan and bring it to a boil. Add the cornflour
solution and sugar and mix well.
4. Simmer over a medium flame, stirring continuously till the milk reduces to a
little less than half the original quantity (approx. 450 ml.).
5. Cool completely, add the cardamom powder and saffron liquid to the mixture and
mix well. Keep aside.
How to proceed:
1. Slice the top of the mangoes and apples, reserving them for later use.
2. Using a sharp fruit knife, scoop out the mango seeds carefully, taking care not
to loosen the pulp inside.
3. For the apples, also scoop out the core and a little of the flesh so that a
cavity is created.
4. Fill the cooled kulfi mixture into the scooped fruits and cover with the
reserved fruit top. Cover the fruit in
a plastic film and freeze for 4 to 6 hours.
5. Just before serving, unwrap the fruits and peel the mangoes.
6. Cut into thick slices horizontally and serve immediately.
