Directions

• Prepare the Whipped Cream Base:
• Place whipping cream in a large, chilled bowl.
• Whip the cream using an electric mixer until stiff peaks form.
• Gently add sweetened condensed milk to the whipped cream. Using a spatula, mix it in very lightly with a cut and fold method to maintain the airiness of the whipped cream. This is your kulfi base.
• Make the Badam Pista Kulfi Base:
• Take 1/2 cup of the kulfi base and transfer it to a separate bowl.
• Soak a few strands of saffron in a tablespoon or two of warm milk for a few minutes until the color and aroma are released. Add this saffron-milk mixture to the 1/2 cup kulfi base.
• Stir in a pinch of cardamom powder, chopped almonds, and chopped pistachios (and any other chopped dry fruits of your choice).
• Mix lightly with a spatula until just combined.
• Refrigerate this badam pista mixture while you prepare the mango layer. Do not freeze it yet; you want it to remain scoopable.
• Prepare the Mango Kulfi Base:
• To the remaining kulfi base in the larger bowl, add your mango puree.
• Mix it lightly using the cut and fold method until just combined.
• Assemble the Layered Kulfi:
• Take your paper cups (or kulfi molds).
• Pour 1/3 to 1/2 of the mango kulfi mixture into each paper cup, filling the bottom.
• For the core: You’ll need to create a space for the badam pista kulfi. You can either gently push a small tin foil roll into the center of the mango kulfi (this will act as a placeholder that you remove later), or if using shot glasses, gently press a shot glass into the center of the mango kulfi in each cup.
• Cover the tops of the paper cups with cling film to prevent ice crystals from forming.
• Place them in the freezer for 4-6 hours or until the mango kulfi layer is mostly set but still slightly soft.
• Add the Badam Pista Layer:
• Carefully remove the paper cups from the freezer.
• Remove the tin foil rolls or shot glasses from the center of the mango kulfi. If using shot glasses and they are stuck, run a little warm water over the outside of the cup for 10-20 seconds to help release the glass.
• Pipe or spoon the chilled badam pista kulfi mixture into the hollowed-out centers of the mango kulfi.
• Cover the cups with cling film again.
• Freeze for another 4-6 hours, or until both layers are solid and firm.
• Serve Your Kulfi:
• Once the kulfi is completely solid, remove it from the freezer.
• To serve, cut a tiny corner of the paper cup at the bottom. This will make it easy to tear off the rest of the paper cup.
• Using a sharp knife, cut the kulfi into desired slices or rounds.
• Serve immediately and enjoy this new concept of a mango dessert/Indian ice cream!