Producer: Priyanka Das Editor: Mohit Bisht

Yummy Mango Thandai Kulfi Recipe

2 litres milk 1/2 cup sugar, adjustable 4-5 strands saffron 1 tbsp pistachios, slivered 1 tbsp dried rose petals 1 mango, pureed Ingredients for the thandai paste 1/4 cup almonds, soaked and peeled 1/4 cup cashews 1/4 cup pistachios 1 tbsp sunflower seeds 1 tbsp pumpkin seeds 2 tsp fennel seeds 1/2 tsp peppercorns 1/2 tsp cinnamon powder 2 tbsp poppy seeds 3-4 green cardamom

Ingredients

White Scribbled Underline

In a big kadai, heat milk. Add sugar and saffron and continue to cook until milk becomes half and slightly thick. Take out half milk and keep aside to cool down.

Meanwhile, add all the ingredients mentioned for thandai paste in a mixer grinder and make a smooth paste.

Add this mixture into the milk in the pan, and cook for a minute.

Add slivered pistachios, rose petals, mix well and switch off the stove. Let it cool down.

Now, add mango puree in half milk that we took out before and mix well.

Once done, pour both the kulfi mixtures half and half in the kulfi mould and freeze it overnight.

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